Title: Flaky beef turnovers
 Categories: Beef, Appetizers
      Yield: 6 servings
 
      6 oz Boneless beef top round or
           -rib-eye steak
      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