| 1 | Half of a (1.25 oz) envelope dry onion-soup mix (about 3 tbls) 2 tablespoons ketchup 1 teaspoon worcestershire sauce 1 tablespoon chopped fresh parsley 6 frozen puff-pastry shells (one 10-oz. |
| 2 | 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). |
| 3 | Trimbeef; discard fat. |
| 4 | Cut beef into cubes no larger than ?inch. |
| 5 | In a medium bowl, combine beef, potatoes, soup mix, ketchup, worcestershire sauce and parsley. |
| 6 | On a lightly floured board, roll out each pastry shell to a 7-inch circle. |
| 7 | Spoon equal amounts or about ?cup meat mixture on each rolled-out shell. |
| 8 | Brush edges with water. |
| 9 | Fold over; press with tines of a fork to seal. |
| 10 | Cut several slits in top of each. |
| 11 | Place on a baking sheet. |
| 12 | Bake in preheated oven 20 to 25 minutes or until golden brown. |
| 13 | Serve hot. |
| 14 | Makes 6 turnovers. |
| 15 | [mable hoffman"s finger foods, page 65; hp books, 1989.] from charlie bade |
