Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
Fill pasty pastry with mixture.
immer sauce for 2 minutes. (Recipe may be prepared in advance
nce. (I've made this recipe beginning in the morning and
Make a 2 crust pastry recipe or buy Pillsbury refrigerated pie crusts.
Mix steak, onion, potatoes, salt and pepper.
Place 1/2 mixture on one side of pastry. Fold over and crimp pastry edge to seal, as in a turnover.
Pierce a small hole in top. Repeat with other pastry round.
Place on cookie sheet. Bake at 400\u00b0 for 1 hour.
he wing tips of the Cornish hens.
Split open, cutting
I'll give it my best shot --.
You can put
he top center of each pasty and brush tops with egg
aste. Cover half of each pasty base with the filling. Moisten
into half circles. Cut your Cornish Hen and rub with the
ith a little whipped cream (recipe follows) or cinnamon on top
br>Fill with your favorite pasty filling.
Bake at 350
ittle.
To spatchcock the Cornish hen, get some strong, sharp
ish which I think works best. Add 1/2 cup chicken
ave found it works the best if you can set the
ell peppers.
Add 2 Cornish hens and enough water to
Day before serving:
Remove hens from freezer.
Place on large deep platter in refrigerator to thaw.
Early on the day to be served:
Remove giblets from hens, then wash and dry them. Sprinkle with salt and pepper, tie legs together with string.
Rub hens with soft butter, sprinkle with paprika; refrigerate.
Cook hens, uncovered, at 425\u00b0 until well browned (about 1 hour), basting with melted butter.
Serve on Rice Mingle.
(Recipe for Rice Mingle can be found in the Vegetable Section.)
lass baking dish with Pam (recipe does not call for it
Wash cornish game hens and pat dry
little. This is the best size for me, I like
Preheat oven to 375\u00b0F.
In a small saucepan, combine jam, dressing, mustard and thyme. Simmer for 5 mins.
Meanwhile, lightly coat Cornish hens with olive oil and season. Roast for 55 mins. Brush skin with sauce and roast for 5 mins, or until a thermometer inserted in the thickest part of the thigh reads 170\u00b0F. Let rest for 15 mins. Brush with sauce before serving.