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