CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Beef, Meats, Appetizers |
6 |
Servings |
INGREDIENTS
6 |
oz |
Beef top round boneless OR |
6 |
oz |
Rib-eye steak, boneless |
2 |
sm |
Potatoes, peeled, diced |
3 |
tb |
Dry onion-soup mix |
2 |
tb |
Ketchup |
1 |
ts |
Worcestershire sauce |
1 |
tb |
Chopped fresh parsley |
6 |
|
Frozen puff-pastry shells (one 10-oz package) |
INSTRUCTIONS
"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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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