Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Boneless beef top round or 2 sm Potatoes, peeled, diced
-rib-eye steak

Half of a (1.25 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 1/2 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 1/4 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

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