Beef Wellington Turnovers
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.
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.
