Recipe | Fancy Pie – The Student Interpretation

Recipe | Fancy Pie – The Student Interpretation

I said that this year I was going to do a lot more recipe posts on my blog, so here I am back at it again with another!  So far, the two that I’ve done have been very quick and easy student recipes, however sometimes you want something a little fancier… A little more homely… A little more like something your mum would make at home… Today, I thought I’d switch my recipe series up a bit, and make a long, detailed, “fancy” recipe, but adapt it to a student setting!
Although this post wasn’t sponsored, the British Leek Growers Association got in touch with me regarding St David’s Day on the 1st March.  Leeks are back in season and considering St David’s Day is a Welsh holiday and leeks are the national symbol of Wales, they challenged me to cook one of the recipes from their website.  Being the girl that I am, I went for a challenge, and took this Leek, Stewed Venison and Wild Mushroom pie recipe by Sophie Wright.  However, I seem to forget that I’m a student with a heavy workload, sporadic timetable, shared kitchen and lack of coherent cooking supplies, so here’s my attempt whilst working around student hurdles…

CLICK HERE TO WATCH A VIDEO OF ME MAKING THE RECIPE

My biggest issue with Sophie Wright’s recipe was that the filling takes 2 and a half hours to stew – what student has that kind of time?!  However, this was easier to work around than I thought; I made the filling the night before (To avoid hungry impatience), put it on the stove, and then sat at the kitchen table with my laptop and did 2 and a half hours of work.  This actually made me more productive, whilst also making me feel like a domestic goddess.  Once it was done, I put it in the fridge and went to bed, ready to put into pie cases the next day.  
The next issue was that in a house of 5 students, not a single one of us owns a rolling pin.  The solution?  Easy – take a glass bottle (You’re a student – there has to be a glass bottle lying around), wrap it in cling film, and use it to roll out your pastry.  As you can see in the video, it works like a dream.
And then, we come to the issue of the shared kitchen… I’m lucky in the sense that I love all my flatmates and they didn’t care that I took up most of the kitchen making this pie, but, again, there’s an easy solution.  Make the pie a group affair!  I made enough pie for me and five of my friends, and so when it was done we all sat around and ate pie together… What better way to bond than over food?
Would I do this again?

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My pie

Like I said at the beginning, I’m a student, and this tends to go beyond the basic, easy recipes that I tend to stick to.  Was it worth the alterations?  It most definitely was!  I’m not exaggerating when I say that this pie was absolutely gorgeous.  It was warming, and the venison was so insanely tender, and the whole thing was so amazing that I’d go through the whole process again in a heartbeat.
I am saving this recipe for a day in the future, and grant this student interpretation a success!
Let me know if you enjoyed this take on a classic recipe post, and whether you’d like to see more of these in the future!  You can check out the full recipe hereand thank you so much to  www.britishleeks.co.uk for reaching out to me!
Lots of love,
Jas xx
 
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*The ingredients for this recipe were gifted to me by the British Leek Grower’s Association.  However, this does not affect the integrity of my post.*

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