6 oz Beef top round boneless OR 6 oz Rib-eye steak, boneless 2 sm Potatoes, peeled, diced 3 tb Dry onion-soup mix 2 tb Ketchup 1 ts Worcestershire sauce 1 tb 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 unti
l golden brown. Serve hot. Makes 6 turnovers.
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