Flaky beef turnovers
Beef Turnovers Appetizers
Last updated 6/12/2012 12:51:03 AM. Recipe ID 12564. Report a problem with this recipe.
Title: Flaky beef turnovers
Categories: Beef, Appetizers
Yield: 6 servings
6 oz Boneless beef top round or
2 sm Potatoes, peeled, diced
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. 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 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.
[Mable Hoffman's Finger Foods, page 65; HP Books, 1989.]
From Charlie Baden
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