Ingredients:
1 package 490g Pepperidge Farm Puff Pastry, use both sheets
340 g Sirloin thinly sliced and chopped fine (can substitute with 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 & 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 Corn Starch
2 tablespoon Cold Water
Instructions:
Begin by preparing the filling. Use a food processor to blend the chopped mushrooms and onions into fine pieces.
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 the excess oil if necessary, then stir in the Dijon mustard and set aside.
Preheat the oven to 400 degrees Fahrenheit and 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 to create 4 equal squares on each sheet.
Place 1 slice of prosciutto diagonally on each square. If needed, fold the prosciutto in half to fit.
Spoon the beef mixture into the center of each square, diagonally from the top corner to the bottom corner.
Close the puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.
Place the turnovers on the prepared baking sheet. In a small dish, scramble the egg and water and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.
While the turnovers bake, prepare the sweet chili wine sauce. In a saucepan, whisk together all sauce ingredients except for 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 the Beef Wellington Turnovers with Sweet Chili Wine Sauce either as a dipping sauce or by drizzling the sauce over the top. Enjoy!
Notes:
If you want to save time, you can prepare the filling a day ahead of time and keep it in the fridge until you’re ready to assemble the turnovers.
Make sure the puff pastry is fully thawed before rolling it out to prevent cracking.
The egg wash gives the turnovers a nice golden brown color, but if you’re allergic to eggs, you can use milk or cream instead.
If you want a more intense flavor, you can add more red pepper flakes to the sauce.