Reality Rocks - Archive

Snackin’ With Sarah Sellers: Top 11 ‘Idol’ Elton John Week Results Viewing Nosh

Lyndsey Parker
Reality Rocks

Season 10 "American Idol" auditioner Sarah Sellers is a woman of good taste--literally, since she's a food blogger and amateur chef--so I'm delighted that she's been exclusively posting her tasty recipes in Reality Rocks, cooking up the ideal snacking suggestions for everyone's weekly "American Idol" viewing parties. This week "Idol" is Elton John-themed, so in honor of the English icon, Sarah is offering an American spin on some traditional British pub grub. Last night, she served up her own jolly-good version of fish 'n' chips, and for tonight's meaty double-elimination episode, some stick-to-the-ribs meat pies are in order. Bloody brilliant!

Meat Pies in Puff Pastry

Yields 8 meat pies

Ingredients

▪ 1 tbsp extra virgin olive oil
▪ 1/2 cup carrot, chopped
▪ 1/2 cup celery, chopped
▪ 1/2 cup onion, chopped
▪ 1/2 tsp kosher salt, divided
▪ 1/8 tsp pepper
▪ 1 bay leaf
▪ 1 tsp thyme, finely chopped
▪ 4 oz baby portobellos, thinly sliced
▪ 2 garlic cloves, minced
▪ 1 lb lean ground sirloin
▪ 1/4 cup red wine
▪ 1/2 cup beef broth
▪ 3/4 cup frozen peas
▪ 2 cups mashed potatoes (recipe below)
▪ 2 sheets puff pastry, thawed
▪ 1 egg and water for eggwash
▪ parmesan

Preheat oven to 400 degrees.

1. Heat the olive oil over medium-high heat in a large Dutch oven. Add the carrots and next 6 ingredients, through the thyme, and saute until veggies are tender, around 6 minutes. Add the mushrooms and saute until tender and liquid has evaporated, around 3 minutes. Then add the garlic and saute until fragrant, around 30 seconds.

2. Add the sirloin, breaking up with a wooden spatula, and brown until meat is no longer pink. Pour in the wine, reduce heat, and simmer until liquid is almost completely evaporated. Pour in the beef broth and simmer until liquid is almost completely evaporated. Add the remaining 1/4 tsp of salt. Stir in the peas and saute for 2-3 minutes. Taste the mixture and adjust seasoning accordingly. Turn off the heat and stir in the potatoes. Set aside.

3. On a clean and lightly floured surface, starting with one sheet of pastry at a time, roll the pastry using a rolling pin until smooth. Using a pizza-cutter or knife, slice the pastry into 4 even squares. Divide the beef mixture in half for each sheet of puff pastry, then divide the mixture into quarters. Fill the center of the pastry with the mixture and lightly brush the edges with the eggwash. Fold over the edges to make large triangles and seal with your fingers.

4. Place each pie on a large cookie sheet lined with parchment paper. Brush the top of each pie with the eggwash and sprinkle with the parmesan. Bake for 15-20 minutes until golden-brown.

Mashed Potatoes

▪ 1 lb Yukon gold potatoes, peeled
▪ 1 tbsp butter
▪ 1/4 tsp kosher salt
▪ 1/8 tsp pepper
▪ 1/8 cup heavy cream

Peel the potatoes and dice into small, even pieces. Place in a large sauce pot and cover with water. Boil until tender then drain.

Pour the potatoes back into the pot and cook until water is evaporated (1-2 minutes). Mix the remaining ingredients together in the pot and mash until desired consistency.

Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/

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