This is a slightly different stuffing, very tasty and if you don’t eat fowl just have it as a side dish. This recipe is enough for 4 Cornish hens but if you are just cooking two put the rest of the stuffing in an oven proof dish and heat for about 25 minutes. In this way you can accommodate your vegetarians friends as well.
Posted for Zaar World Tour. This is a recipe with deep and interesting historical significance… nothing says “Cornwall” more than the Cornish Pasty. It was the meal of choice for coal miners, as it was a ultimate own pre packaged “fast food” of it’s day, that was practical to eat by holding the crust in coal stained fingers, economical to make and filling. Recipe is adapted from “Favourite English recipes- Traditional fare from around the Counties’. If you make it before I do, I would very much appreciate your feedback. Please Note: Americans know Swede as “rutabaga” and the Scottish call it “neeps”. A websearch tells me that Swede is a fairly recent root vegetable, and is thought to have originated around the 17th century in Bohemia and is the result of a cross between a cabbage and a turnip. It’s popular in colder European countries and is a hardy vegetable similar in texture to turnip. ZWT REGION: England.
Make and share this Herbed Cornish Hen recipe from Food.com.
This is a delicious, simple pasty (pronounced “pass-tea” ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I’ve never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
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