Beef Wellington Turnover Recipe
Beef Wellington Turnover Recipe with Sweet Chili Wine Sauce. This mouthwatering appetizer features tender sirloin (or ground beef), savory prosciutto, and a delectable blend of chopped mushrooms and onions, all encased in a buttery puff pastry. Baked to perfection, these turnovers are served with a heavenly sweet chili wine sauce that perfectly balances sweetness and spice.
Ingredients
- 1 package 490g Pepperidge Farm Puff Pastry (2 sheets)
- 340 g sirloin thinly sliced and finely chopped (or ground beef)
- 113 g prosciutto 8 thin slices
- 437.5 g chopped mushrooms
- 120 g chopped yellow onion
- 2 tablespoons Dijon mustard
- ½ teaspoon thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil divided
- 1 large egg
- 1 tablespoon water
Sweet Chili Wine Sauce:
- 150 g white granulated sugar
- 120 ml water
- 60 ml rice vinegar
- 1 tablespoon sherry wine
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- ½ tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Start by preparing the filling. In a food processor, finely blend the chopped mushrooms and onions until they reach a desired consistency.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the sliced sirloin (or ground beef), mushrooms, onions, thyme, salt, and black pepper. Cook for 3-4 minutes until the beef is browned and the mushrooms and onions are tender. Stir in the Dijon mustard and set the mixture aside.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
- Place a slice of prosciutto diagonally on each puff pastry square. Spoon the beef mixture onto the prosciutto slices.
- Fold the corners of the puff pastry over the filling, forming a triangular shape. Press the edges to seal the turnovers.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the turnovers.
- Transfer the turnovers to the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crispy.
- While the turnovers are baking, prepare the sweet chili wine sauce. In a saucepan, combine the sugar, water, rice vinegar, sherry wine, minced garlic, red pepper flakes, and soy sauce. Bring the mixture to a simmer over medium heat.
- In a separate small bowl, whisk together the cornstarch and cold water until smooth. Add the cornstarch mixture to the saucepan and continue cooking, stirring constantly, until the sauce thickens.
- Once the turnovers are golden brown, remove them from the oven and let them cool slightly. Serve the Beef Wellington Turnovers with the Sweet Chili Wine Sauce on the side or drizzle the sauce over the turnovers for added flavor. Enjoy!
Notes
For an elegant touch, garnish the turnovers with fresh herbs such as parsley or thyme before serving.
These Beef Wellington Turnovers can be made ahead of time and reheated in the oven at 350°F (175°C) for a few minutes until warmed through.
Adjust the level of spiciness in the sweet chili wine sauce by adding more or less red pepper flakes according to your preference.
Serve these turnovers as an impressive appetizer for special occasions, dinner parties, or any time you want to savor the gourmet flavors of Beef Wellington in a convenient and individual portion size.
These Beef Wellington Turnovers can be made ahead of time and reheated in the oven at 350°F (175°C) for a few minutes until warmed through.
Adjust the level of spiciness in the sweet chili wine sauce by adding more or less red pepper flakes according to your preference.
Serve these turnovers as an impressive appetizer for special occasions, dinner parties, or any time you want to savor the gourmet flavors of Beef Wellington in a convenient and individual portion size.
