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)

“Its 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.