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Flaky Beef Turnovers




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Flaky Beef Turnovers

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 olled-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.

 

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