Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Boneless beef top round or rib-eye steak |
| 2 smalls | Potatoes, peeled, diced |
Half of a (1¼ oz) envelope dry onion-soup mix (about 3 TBLS) 2 TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped fresh parsley 6 frozen puff-pastry shells (one 10-oz. package) "It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown." Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes no larger than ½ inch. In a medium bowl, combine beef, potatoes, soup mix, ketchup, Worcestershire sauce and parsley. On a lightly floured board, roll out each pastry shell to a 7-inch circle.
Spoon equal amounts or about ¼ cup meat mixture on each rolled-out shell. Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers.
[Mable Hoffman's Finger Foods, page 65; HP Books, 1989.] From Charlie Baden