Categories: Beef, Appetizers 
      Yield: 6 servings 
  
      6 oz Boneless beef top round or          2 sm Potatoes, peeled, diced 
           -rib-eye steak                  
  
  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