Flaky Beef Turnovers Recipe

"It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown."

Step 1

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

Things You'll Need

  • 6oz Boneless beef top round or
  • -rib-eye steak
  • 2sm Potatoes, peeled, diced
  • 1/2ea Of a (1.25 oz) envelope dry onion-soup mix (about 3 TBLS)
  • 2tb Ketchup
  • 1ts Worcestershire sauce
  • 1tb Chopped fresh parsley
  • 6ea Frozen puff-pastry shells (one 10-oz. package)

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