Beef TURNOVERS

6 oz boneless beef top round or rib-eye steak 2 potatoes, peeled, diced 1/2 (1-1/4 oz) env. Lipton onion-soup (about 3 tablespoons) 2 tablespoons catsup 1 teaspoon Worcestershire sauce 1 tablespoon fresh parsley, chopped 6 Pepperidge Farm frozen puff-pastry shells   Preheat oven to 400°F (205°C).In the preparation of the meat and vegetables, it's important to cut uniform sized cubes so that they will cook evenly. Be sure to cut the potatoes into small enough cubes to be cooked at the same time as the meat. Trim the beef, discarding any fat or sinew. Cut beef into 1/2 inch cubes. Combine beef, potatoes, soup mix, catsup, Worcestershire sauce and parsley om a bowl. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon 1/4 cup meat mix onto each 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.