ub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon
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
illing is too wet the pasty will not cook properly. You
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
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
ittle.
To spatchcock the Cornish hen, get some strong, sharp
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
ine pan with foil for easy clean-up).
Rub hens
he heck out of this recipe, it's simple and you
br>You can quadruple this recipe and make as many as
Combine first 5 ingredients for the sauce and marinate the hen in the sauce for 1 hour, turning to coat.
Bake in a 325 degree oven for 1 hour and baste with the marinade sauce 2-3 times while cooking.
Cut the hen in half to serve.
Wash cornish game hens and pat dry
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.