A Blog from young foodie Jamie (not Oliver!)

‘I’m Jamie, my younger brother is a chef so growing up food became an important part of our life. It still is; mealtimes are an event, especially when I’m at home in Nottingham with my family. I consider myself a foodie and enjoy trying new foods. I aim to be healthy too but food-loving doesn’t always work out that way. My favourite foods are quite easily meat feast pizza (thin and crispy) and chocolate ice cream.

This pie is straightforward and cheap to make but is warming, filling and tasty. Its loosely inspired by a leftover turkey pie that Jamie Oliver makes. I make it with ready roll puff pastry but if you’re feeling really adventurous you can make your own. You can also swap in or out most of the ingredients. This makes enough for around 4 hungry people; I normally end up eating it for a few days after.’

JAMIE’S CHICKEN, BACON, LEEK & STUFFING PIE

Ingredients:
• Splash of olive oil
• 1 onion, diced
• 3 rashers of smoked (always smoked) bacon, diced
• 300g chicken, cut into cubes
• Sprinkle of mixed herbs
• 1 leek, washed and sliced
• 1 pint of hot chicken stock (Oxo, Knorr etc.)
• Two tablespoons creme fraiche (or double cream or even milk or soy milk, just something to make it creamy)
• Roughly half a pack of stuffing mix (I used Paxo sage and onion but any will do)
• 1 pack of ready roll puff pastry
• 1 egg, beaten

Get cooking!
1. Heat the oil in a deep pan and start frying the bacon and onions until they brown, then add the chicken and mixed herbs. Once the chicken begins to brown mix in the leek, turn down the heat and put the lid on the pan and let it sweat out for about 10 minutes.
2. Meanwhile preheat your oven to 180ºc and find a deep ovenproof dish and roll out your pastry so that its slightly larger than the dish.
3. After 10 minutes when the leeks are looking soft add the stock and the creme fraiche and bring it up to the boil. Turn it down stir in the stuffing mix and it should all start to thicken up. Leave it to simmer for about 5 minutes then tip it all into your deep dish.
4. Lay your pastry on top and decorate if you wish. Brush the pastry with the egg and put the pie in the oven for around 35 minutes or until golden brown.
5. Slice, share and enjoy! I ate mine with a good mix of veg.

GET TWEETING!
You can follow Jamie on Twitter @JamietheColes and take a leaf out of his (cooking)book and #tweetwhatyoueat with a photo to us @studentcooking :)

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