Jamie Oliver Challenge Recipe 5
I am loving being able to find all these recipes on the net instead of having to type them out myself! How slack is that. Seriously though Jamie Oliver tends to waffle on a bit who needs all that extra typing. My fingers are one part of my body that doesn’t need exercise. Without further er do………I give you
The Best Chicken And Sweet Leek Pie with Flakey Pastry
Ingredients
- ¤ A Bit of Olive Oil
- ¤ 2 Knobs of Butter, apparently “knobs” translates to “some” so use your best judgement!
- ¤ 2lbs Boned, Skinned Chicken Legs, I used thighs because boneless skinless legs are not easily available.
- ¤ 2 Leeks, wash well, trim, slice into 1/2 inch slices.
- ¤ 2 Carrots, peel and roughly chop
- ¤ 3 Celery, finely sliced
- ¤ Handful of Fresh Thyme, pick the leaves from the stems.
- ¤ 2 Tbsp of Flour
- ¤ 1 Wine Glass of White Wine
- ¤ 1 1/4 Cups of Milk
- ¤ To Taste of Sea Salt
- ¤ To Taste of Freshly Ground Black Pepper
- ¤ 9oz of Pork Sausage, use good quality sausages.
- ¤ 1 pac All Butter Puff Pastry, i used pepperidge farm because it’s what the store had.
- ¤ 1 Egg
Instructions
Preheat the oven to 425. Add the olive oil and butter to a large pot with a tight fitting lid (I used a dutch oven). Add the leeks, celery, carrots, thyme, and chicken. cook slowly for 15 minutes. Turn the heat up and add the flour. Keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk. Season with a little salt and pepper. Cover with a tight fitting lid and simmer slowly for 30 to 40 minutes until chicken is tender. Stir occasionally to keep it from sticking on the bottom. The sauce should be loose but not quite thick. If its a little too liquid continue to simmer with the lid off until it thickens (I ended up adding a bit more flour to the pot and it worked well).
Pour the chicken mixture into an appropriately sized pie or baking dish ( I used a pretty standard sized Pyrex casserole dish).
Squeeze the meat out of the sausage skins and roll into little balls. Brown them in a bit of oil and sprinkle them over the chicken mixture.
Egg wash the rim of the dish, drape the pastry over, use a knife to trim the edges. Egg wash the top, pinch the edges to crimp. Use the back of a knife to lightly criss cross the top- this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes.
Pour the chicken mixture into an appropriately sized pie or baking dish ( I used a pretty standard sized Pyrex casserole dish).
Squeeze the meat out of the sausage skins and roll into little balls. Brown them in a bit of oil and sprinkle them over the chicken mixture.
Egg wash the rim of the dish, drape the pastry over, use a knife to trim the edges. Egg wash the top, pinch the edges to crimp. Use the back of a knife to lightly criss cross the top- this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes.
Now I’m no gourmet or critique. Certainly no professional foodie but I’m going to give you my personal opinion straight up. It was good. Just good, not fantastic and certainly not the best. I wanted to try this pie because a friend recommended it and so far I’ve been impressed with every Jamie Oliver recipe I’ve made. But when it comes to chicken and leek pie, I regularly make one that I believe is even yummier, it involves mushrooms and bacon and creamed cheese. Next time I make it I’ll share the recipe with you then you can decide for yourselves.
Love Kylie