Indulge in the exquisite flavors of our Beef Wellington Turnovers, encased in flaky puff pastry and accompanied by a tantalizing Sweet Chili Wine Sauce. This recipe elevates the classic Beef Wellington with a convenient handheld twist, making it perfect for any occasion. With its succulent sirloin, savory prosciutto, and a delightful blend of mushrooms and onions, this dish is a culinary masterpiece that will captivate your taste buds. Prepare to be enchanted by the irresistible combination of flavors that will leave you craving more.

In our household, the Beef Wellington Turnovers with Sweet Chili Wine Sauce have become a cherished culinary tradition. My husband, a true connoisseur, was initially captivated by the classic Beef Wellington. However, he craved a more portable version that could be enjoyed as finger food during gatherings with friends and family. Inspired by his desire, I embarked on a culinary adventure to create the perfect handheld delight. After numerous trials and taste tests, the Beef Wellington Turnovers were born, becoming an instant hit with our loved ones. Now, these turnovers have become an essential part of our family gatherings, adding a touch of elegance and excitement to every occasion.

Why This Recipe Shines:

Perfect Blend of Flavors: Our Beef Wellington Turnovers feature tender sirloin, finely chopped mushrooms, onions, and a hint of thyme, all harmoniously combined to create a taste sensation that will leave you craving more.
Flaky Puff Pastry: The delicate layers of puff pastry provide a buttery and crisp exterior, adding a delightful texture to each bite.
Handheld Convenience: These turnovers offer the convenience of a handheld appetizer, making them ideal for parties, gatherings, or even as a delicious on-the-go snack.

Sweet Chili Wine Sauce: The accompanying Sweet Chili Wine Sauce adds a touch of sweetness and a subtle kick of spice, perfectly complementing the savory flavors of the turnovers.
Versatility: Whether served as an appetizer, party snack, or a main course, this dish is sure to impress and satisfy even the most discerning palates.

Ingredients:

1 package (17.3 oz) puff pastry sheets (such as Pepperidge Farm), thawed
340 grams (12 oz) sirloin, thinly sliced and finely chopped (ground beef can be used as a substitute)
113 grams (4 oz) prosciutto, 8 thin slices

410 grams (1 ¾ cups) chopped mushrooms
120 grams (½ cup) chopped yellow onion
2 tablespoons Dijon mustard

½ teaspoon thyme
Salt and black pepper, to taste
2 tablespoons (30 ml) olive oil, divided

1 large egg
1 tablespoon water

Sweet Chili Wine Sauce:

150 grams (¾ cup) white granulated sugar
120 ml (½ cup) water
60 ml (¼ cup) rice vinegar

15 ml (1 tablespoon) sherry wine
1 tablespoon minced garlic
1 teaspoon red pepper flakes

7.5 ml (½ tablespoon) soy sauce
1 tablespoon cornstarch
30 ml (2 tablespoons) cold water

Directions:

In a food processor, finely blend the chopped mushrooms and onions.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the chopped sirloin, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook for 3-4 minutes until the beef is browned. If needed, drain any excess liquid. Stir in the Dijon mustard and set aside.

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
On a clean surface, roll out the thawed puff pastry sheets side by side. Cut each sheet in half horizontally and vertically, creating 4 equal squares from each sheet.
Place 1 slice of prosciutto diagonally on each square (fold in half if needed). Spoon the beef mixture diagonally from the top corner to the bottom corner of each square. Fold the puff pastry over the filling, lightly wetting two opposite corner tips and pressing them together to seal the turnovers.

Place the turnovers on the prepared baking sheet. In a small dish, scramble the egg with water and brush the egg wash onto each puff pastry. Bake for 20-25 minutes or until golden brown.
While the turnovers bake, prepare the sweet chili wine sauce. In a saucepan, whisk together all the sauce ingredients except the cold water and cornstarch. Bring the mixture to a simmer for about 8 minutes, stirring often. In a small bowl, mix the cornstarch and cold water, then add it to the saucepan over high heat, constantly stirring until the sauce thickens.
Serve the beef Wellington turnovers with the sweet chili wine sauce as a delectable dipping sauce or drizzle it over the turnovers. Enjoy the harmonious blend of flavors and the culinary delight of this elegant dish.

Notes:

For a variation, you can substitute the sirloin with ground beef of your choice.
Feel free to customize the recipe by adding herbs or spices that suit your taste preferences.

These turnovers can be made ahead of time and reheated in the oven at 180°C (350°F) for a few minutes before serving.
The Sweet Chili Wine Sauce can be stored in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
Nutritional information may vary based on specific ingredients and serving sizes.

Beef Wellington Turnovers

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Course Appetizer

Cuisine American

Servings 15

Ingredients

1 package 17.3 oz puff pastry sheets (such as Pepperidge Farm), thawed
340 grams 12 oz sirloin, thinly sliced and finely chopped (ground beef can be used as a substitute)
113 grams 4 oz prosciutto, 8 thin slices

410 grams 1 ¾ cups chopped mushrooms
120 grams ½ cup chopped yellow onion
2 tablespoons Dijon mustard

½ teaspoon thyme
Salt and black pepper to taste
2 tablespoons 30 ml olive oil, divided

1 large egg
1 tablespoon water

Sweet Chili Wine Sauce:

150 grams ¾ cup white granulated sugar

120 ml ½ cup water
60 ml ¼ cup rice vinegar
15 ml 1 tablespoon sherry wine

1 tablespoon minced garlic
1 teaspoon red pepper flakes
7.5 ml ½ tablespoon soy sauce

1 tablespoon cornstarch
30 ml 2 tablespoons cold water

Instructions

In a food processor, finely blend the chopped mushrooms and onions.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the chopped sirloin, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook for 3-4 minutes until the beef is browned. If needed, drain any excess liquid. Stir in the Dijon mustard and set aside.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
On a clean surface, roll out the thawed puff pastry sheets side by side. Cut each sheet in half horizontally and vertically, creating 4 equal squares from each sheet.

Place 1 slice of prosciutto diagonally on each square (fold in half if needed). Spoon the beef mixture diagonally from the top corner to the bottom corner of each square. Fold the puff pastry over the filling, lightly wetting two opposite corner tips and pressing them together to seal the turnovers.
Place the turnovers on the prepared baking sheet. In a small dish, scramble the egg with water and brush the egg wash onto each puff pastry. Bake for 20-25 minutes or until golden brown.
While the turnovers bake, prepare the sweet chili wine sauce. In a saucepan, whisk together all the sauce ingredients except the cold water and cornstarch. Bring the mixture to a simmer for about 8 minutes, stirring often. In a small bowl, mix the cornstarch and cold water, then add it to the saucepan over high heat, constantly stirring until the sauce thickens.

Serve the beef Wellington turnovers with the sweet chili wine sauce as a delectable dipping sauce or drizzle it over the turnovers. Enjoy the harmonious blend of flavors and the culinary delight of this elegant dish.

Beef Wellington Turnovers: A Savory Delight with Sweet Chili Wine Sauce

Beef Wellington Turnovers

Ingredients

Sweet Chili Wine Sauce:

Instructions