Beef Turnovers Recipe

• 6 ounce boneless beef top round or possibly rib-eye steak
• 2 potatoes, peeled, diced
• 1/2 (1.25 ounce) env. Lipton onion-soup (about 3 Tablespoons)
• 2 Tbsp. catsup
• 1 tsp. Worcestershire sauce
• 1 Tbsp. fresh parsley, minced
• 6 Pepperidge Farm frzn puff-pastry shells

1. Preheat oven to 400 F (205 C).
2. In the preparation of the meat and vegetables, it's important to cut uniform sized cubes so which they will cook proportionately.
3. Be sure to cut the potatoes into small sufficient cubes to be cooked at the same time as the meat.
4. Trim the beef, discarding any fat or possibly sinew.
5. Cut beef into 1/2 inch cubes.
6. Combine beef, potatoes, soup mix, catsup, Worcestershire sauce and parsley om a bowl.
7. On a lightly floured board, roll out each pastry shell to a 7-inch circle.
8. Spoon 1/4 c. meat mix onto each shell.
9. Brush edges with water.
10. Fold over; press with tines of a fork to seal.
11. Cut several slits in top of each.
12. Place on a baking sheet.
13. Bake in preheated oven 20 to 25 min or possibly till golden.
14. Serve warm.
15. Makes 6 turnovers.

boneless beef, potatoes, onionsoup, catsup, worcestershire sauce, fresh parsley, puffpastry shells

Taken from cookeatshare.com/recipes/beef-turnovers-817 (may not work)