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Veggie Beanie Pie

Veggie Beanie Pie

with Garlicky Feta Green Beans

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3.4 / 4 Ratingout of 244 ratings
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We love a good Veggie Pie with Feta Green Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryMilkGluten
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Yellow Pepper

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 pack(s)

Mixed Beans

1 pot(s)

Central American Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 unit(s)

Echalion Shallot

1 pack(s)

Green Beans

½ block(s)

Feta Cheese

(ContainsMilk)

½ unit(s)

Puff Pastry Sheet

(ContainsGluten)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat27.0 g
of which saturates14.0 g
Carbohydrate64 g
of which sugars20.0 g
Protein23 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve. Pop the pepper on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Roast on the top shelf of your oven until charred and really soft, about 15 mins.

Fry the Onion
Fry the Onion
2

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the onion and fry until golden and soft, stirring occasionally, 5-6 mins. Add the Central American style spice mix and half the garlic, stir and cook for 1 minute then pour in the finely chopped tomatoes, mixed beans, a pinch of salt and a pinch of sugar. Stir in the stock powder and pour in the water (see ingredients for amount).

Simmer!
Simmer!
3

Bring the mixture to the boil, reduce the heat to medium-high and simmer until the sauce has thickened, 8-10 mins. Add a splash of water if the mixture is looking a little dry. While the mixture simmers, halve, peel and thinly slice the shallot. Trim the green beans. Break the feta up into small pieces.

Bake!
Bake!
4

Mix the roasted pepper into the bean mixture, then pour into a rectangular ovenproof dish. Unroll the pastry and cover the filling. TIP: It doesn't matter if the pastry sits just on top of the mixture or goes over the edge of the dish, it will depend on the size of your dish! Make a small hole in the middle of the pastry. Bake on the top shelf of your oven until the pastry is puffed and golden, about 15-20 mins.

Fry the Beans
Fry the Beans
5

Wash out your frying pan, pop back on medium-high heat with a drizzle of oil. When hot, add the green beans and a pinch of salt and pepper. Stir-fry until starting to char, 3-4 mins. Add in the shallot and stir-fry until golden and soft, 4 mins. Add the remaining garlic and cook for 1 minute more. Add a splash of water, cover the pan with a lid or some foil, allow the beans to steam until tender, 2-3 mins. Remove from the heat and set aside..

Serve
Serve
6

Stir the feta through the green beans (keep some plain if some people don't like the feta!). Serve the pie on plates with the garlicky green beans alongside. Enjoy!