Creamy Truffle Mushroom and Spinach Pie with Diced Chicken Breast
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Creamy Truffle Mushroom and Spinach Pie with Diced Chicken Breast

Creamy Truffle Mushroom and Spinach Pie with Diced Chicken Breast

with Cheddar and Roasted Carrots

This Creamy Truffle Mushroom and Spinach Pie with Diced Chicken Breast is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
Soya
Milk
Celery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

½

Filo Pastry Sheets

(Contains Cereals containing gluten, Soya)

225

Chestnut Mushrooms

1

Echalion Shallot

1

Garlic Clove

30

Mature Cheddar Cheese

(Contains Milk)

3

Carrot

150

Creme Fraiche

(Contains Milk)

15

Vegetable Stock Paste

(Contains Celery)

100

Baby Spinach

1

Truffle Zest

260

Diced Chicken Breast

Not included in your delivery

125

Water for the Sauce

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Nutritional information

Energy (kcal)787 kcal
Energy (kJ)3294 kJ
Fat34.6 g
of which saturates21.1 g
Carbohydrate64.7 g
of which sugars23.3 g
Protein53.2 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Baking Tray
Grill Pan
Oven dish

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove it from the packet and lay flat on the counter, covered with a damp tea towel.
Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Grate the cheese.

Roast the Carrots
2

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.

Fry Time
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the shallot and cook until softened, 3-4 mins.
Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally.
Stir in the garlic and fry until fragrant, 30 secs.

Make your Pie Filling
4

Stir in the creme fraiche, veg stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the truffle zest and cheese until fully combined, then remove from the heat. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Assemble and Bake
5

Transfer the pie filling to an appropriately sized ovenproof dish.
Halve the filo pastry sheets to make squares. Scrunch each square into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole pie with oil.
Once the carrots have roasted for about 15 mins, move them to the middle shelf and bake the pie on the top shelf until the filo is golden, 10-15 mins.

Serve
6

When everything is ready, serve your filo pie in bowls with the roasted carrots alongside. Enjoy!

7

Step 3 MOD: If you’ve chosen to add chicken to your meal, before you cook the shallot in the step above, add the diced chicken to the pan and cook until browned on the outside, 3-4 mins. Add the shallot to the chicken and continue with the recipe as instructed. IMPORTANT: Wash your hands after handling raw chicken and its packaging.


Step 4 MOD: IMPORTANT: The chicken is cooked when no longer pink in the middle.