Beef wellington turnovers with sweet chili wine sauce are puff pastries filled with tender, thin slices of sirloin, thin slices of prosciutto, sauteed mushrooms, and onion, seasoned with thyme and dijon mustard. Served with sweet chili wine sauce.
Update: After some great constructive feedback from my wonderful readers, this recipe has been updated to include prosciutto and dijon mustard like classic beef wellingtons. They’re delicious additions! The sauce recipe was cut in half since it produced so much. Thank you for all your feedback to make this recipe even more wonderful!
Beef Wellington Turnovers with Sweet Chili Wine Sauce is a delightful combination of flavors and textures that will impress your guests. These crispy and savory turnovers are filled with tender sirloin, flavorful mushrooms, and a touch of dijon mustard, all wrapped in buttery puff pastry. Served with a tangy and slightly spicy sweet chili wine sauce, these turnovers are a delicious appetizer or main course option.
Beef Wellington Turnovers:
1 package (17.3 oz) puff pastry sheets (Pepperidge Farm), thawed
12 oz sirloin, thinly sliced and finely chopped (can be substituted with ground beef)
4 oz prosciutto, 8 thin slices
1 ¾ cups chopped mushrooms
½ cup 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:
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 cornstarch
2 tablespoons cold water
In a food processor, pulse the chopped mushrooms and onions until finely blended.
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. Drain any excess liquid, if necessary. Stir in the Dijon mustard and set aside.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
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, creating 4 equal squares on each sheet.
Place 1 slice of prosciutto diagonally on each square (fold in half if needed to fit). Spoon the beef mixture into the center of each square, diagonally from the top corner to the bottom corner. 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 each puff pastry with the egg wash. 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 dipping sauce or drizzle it over the turnovers. Enjoy this flavorful and elegant dish!