Wednesday, September 22, 2010

Flaky Beef Turnovers

This is the second time I've made these (and only the second time I've ever used puff pastry sheets before). Brian loves them. This time I modified the recipe a little bit to make it even better. I added a dash of liquid smoke, an extra couple shakes of Worchestershire sauce and a splash of lime juice across the meat. They're so yummy!
Flaky Beef Turnovers
6 oz beef top round boneless or 6 oz rib-eye steak, boneless
2 small potatoes, peeled, diced
3 Tbs dry onion soup mix
2 Tbs ketchup
1 tsp Worchestershire sauce
1 Tbs chopped fresh parsley
6 frozen puff-pastry shells -(one 10-oz package) I used a puff pastry sheet and made the turnovers triangle shaped instead of circles.
It's important to cut the potatoes into VERY small pieces, so they get done by the time the pastry is brown. Preheat oven to 400 F (205 C). Trim beef; 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 (When making triangles instead, 1/4 cup will be way too much--I just put a couple heaping spoonfuls of the mixture on there). 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.

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