Beef Wellington Turnover with Sweet Chili Wine Sauce

Beef Wellington Turnovers with Sweet Chili Wine Sauce are a delicious and flavorful appetizer that will impress your guests. The combination of tender beef, earthy mushrooms, and sweet onions all wrapped in buttery puff pastry creates a rich and satisfying flavor experience.

The beef tenderloin is seasoned with salt and pepper and cooked until browned on all sides, which enhances its natural flavor and creates a nice caramelized crust. The mushrooms and onions add depth and umami to the dish, while the buttery puff pastry provides a crispy and flaky texture that complements the tender beef and savory filling.

The Sweet Chili Wine Sauce is the perfect accompaniment to the Beef Wellington Turnovers. The combination of sweet chili sauce, white wine, and honey creates a sweet and tangy flavor profile that balances the richness of the beef and puff pastry. The cornstarch in the sauce helps to thicken it up and give it a silky smooth consistency that coats the turnovers perfectly.

The overall flavor profile of this dish is a delightful combination of savory, sweet, and tangy. The richness of the beef and puff pastry is balanced out by the sweet and tangy sauce, making it a perfect appetizer for any occasion. Whether you are hosting a dinner party or just looking for a tasty snack, these Beef Wellington Turnovers with Sweet Chili Wine Sauce are sure to please.

Beef Wellington Turnover

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

Beef Wellington Turnovers

• 17.3 ounce Package Pepperidge Farm Puff Pastry, thawed, use both sheets

• 12 ounces Sirloin, thinly sliced and chopped fine (can substitute with ground beef or leftover steak)

• 4 ounces Prosciutto, 8 thin slices

• 1 ¾ cup Chopped Mushrooms, baby bella or white button mushrooms

• ½ cup Chopped Yellow Onion

• 2 tablespoons Dijon Mustard

• ½ teaspoon Dried Thyme, or 1 ½ teaspoons of fresh thyme

• Salt & Black Pepper, to taste

• 2 tablespoons Olive Oil, divided

• 1 Large Egg

• 1 tablespoon Water

Sweet Chili Wine Sauce

• ¾ cup White Granulated Sugar

• ½ cup Water

• ¼ cup Rice Vinegar

• 1 tablespoon Sherry Wine

• 1 tablespoon Minced Garlic

• 1 teaspoon Red Pepper Flakes

• ½ tablespoon Soy Sauce

• 1 tablespoon Corn Starch

• 2 tablespoons Cold Water

Instructions

1. In a food processor, add chopped mushrooms and onions and pulsate until blended into fine pieces.

2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add chopped sirloin, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook 3-4 minutes until beef is browned, drain if necessary, stir in dijon mustard, and set aside.

3. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

4. On a clean surface, roll out both puff pastry sheets side by side. Cut each sheet in half from left to right and top to bottom to create 4 equal squares on each sheet.

5. Place 1 slice of prosciutto diagonally on each square (will likely need to be folded in half to fit.) Spoon beef mixture into the center of each square, diagonally so that it goes from the top corner to the bottom corner. See photos above. Close puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.

6. Place turnovers on the prepared baking sheet. Scramble egg and water in a small dish and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.

7. While they bake, prepare the sauce by using a saucepan and whisking all ingredients except the cold water and cornstarch. Bring to a simmer for about 8 minutes, stirring often. Mix cornstarch and cold water in a small bowl, and add to the saucepan over high heat while constantly stirring as it thickens. Serve with turnovers as a dipping sauce or drizzle over top.