After scaring us half to death with the prospect of a private, confidential catch-up, Jamie was on her best behaviour when she dropped by and she was proud of it.
We have been friends with Jamie since our childhood when I appeared as Kyle Richard’s stunt double in Halloween and Annelie was directing films under the pseudonym of John Carpenter.
Given the basis of our first meeting, scaring and pranks formed the basis of our relationship.
While we have occasionally gone too far, what with the anthrax incident and the time we had her quarantined for Ebola, we’ve only had one serious fight after I was arrested for stalking her godson. I mean, the whole ugliness could have been avoided had she just consented to introducing us/allowing us to trap him in our home.
Despite this setback, we have always enjoyed a close working relationship with Jamie; getting her jobs on Roadgames, My Girl and the critically acclaimed Beverly Hills Chihuahua (although sadly, we couldn’t negotiate for her to keep her role in the sequels) and she keeps us with a bountiful supply of yoghurt and patented diapers.
James was in fine spirits, and surprisingly a shirt, when she dropped over, gushing over her upcoming role in Scream Queens (we know who the killer is, but obvs can’t say anything … other than the fact Billie Lourd is a saint, but look at her mother/grandmother) and how Jake was willing to meet up for mediation.
A return to fame for us and look who comes crawling back!
Wanting to focus on the boozing while she was here, we opted for a generous batch of our famous Chicken & Jamie LeeKurtis Pies.
Decidedly low on yoghurt content, these pies still keep you feeling regular. Obviously “regular” for you needs to mean happy and content with a stomach filled with love.
Enjoy! Also, fun fact, don’t use the line “a stomach filled with love” if you’re on trial for stalking.
Chicken & Jamie LeeKurtis Pies
¾ cup chicken stock
½ cup dry white wine
500g chicken breast, diced
1 leek, chopped finely
1 stick celery, chopped finely
1 tbsp plain flour
2 tsp fresh thyme leaves
½ cup cream
1 tsp Dijon mustard
salt and freshly ground black pepper
4 sheets shortcrust pastry
4 sheets butter puff pastry
1 egg yolk, beaten lightly
extra thyme leaves
Melt butter in the pan and brown diced chicken for 1-2 minutes. Add the leek and celery and cook, stirring, until soft.
Stir in thyme and flour until bubbling. Add white wine, stirring to combine until slightly thickened before adding the stock, cream and mustard, until mixture boils and thickens. Season to taste with salt and black pepper and remove from heat, cool slightly.
Preheat the oven to 200°C. Grease 3 x 12-hole muffin tins. Cut 36 squares from the shortcrust pastry. Press into prepared pans. Spoon 1 tablespoon of chicken mixture into each pastry case. Cut 36 squares from the puff pastry. Top chicken mixture with the pastry lids, brush with egg yolk and sprinkle with extra thyme leaves.
Bake on the lowest shelf for 15 minutes or until browned.
As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.