Recipe: Flaky Beef Turnovers (using frozen puff pastry dough, 1980's)

FLAKY BEEF TURNOVERS

6 oz boneless beef top round or rib-eye steak
2 small potatoes, peeled, diced*
Half of a 1.25 oz envelope dry onion soup mix (about 3 tablespoons)
2 teaspoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley
6 frozen puff-pastry shells (one 10 ounce package)

Preheat oven to 400 degrees F.

Trim beef; 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; set aside.

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 lightly greased baking sheet.

Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot.

*It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown.

Makes 6 turnovers
Source: Finger Foods by Mable Hoffman, HP Books, 1989