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See below ingredients and instructions of the recipe
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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