Flaky Beef Turnovers

It's important to cut potatoes into very small pieces, so that they are done by the time the pastry is brown.

35 minutes Prep: 15 minutes Cook: 20 minutes

131 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	ounces	beef	top, round, boneless OR 6 oz rib-eye steak, boneless
2	each	potatoes	small, peeled, diced
3	tablespoons	onion soup mix	dry
2	tablespoons	ketchup
1	teaspoon	worcestershire sauce
1	tablespoon	parsley leaves	chopped, fresh
6	each	puff pastry shells	frozen (one 10 oz package)

Directions

Preheat oven to 400 degrees 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.

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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Nutrition Facts

Serving Size 90g

Amount per Serving

Calories 131 36% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 24mg	8%
Sodium 86mg	4%
Total Carbohydrate 13.0g	4%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 9.0g	17%

Vitamin A	2%		Vitamin C	9%
Calcium	1%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Forfar Bridies (Irish)

A decent effort, but marred by a couple of important errors: 1st, The recipe originates from the old county of Angus in North-East Scotland, not in Ireland. (Lookup Forfar) 2nd, One of the main ingredients of Forfar Bridies is missing: Beef Suet: maybe not to everyones taste , but essential for the original & wonderful Forfar Bridie!

Reviewed by deadbeef