Beef Wellington Turnover with Sweet Chili Wine Sauce

Ingredients:

1 pkg Pepperidge Farm puff pastry 490g, use both sheets

340 g thinly sliced ​​and finely chopped sirloin (can substitute ground beef)

113 g Prosciutto 8 thin slices

437.5g Mushrooms, chopped

120 g chopped yellow onion

2 tablespoons Dijon mustard

½ teaspoon of thyme

salt and black pepper to taste

2 tablespoons olive oil divided

1 large egg

1 tablespoon of water

Sweet Chilli Wine Sauce:

150g White Granulated Sugar

120ml water

60ml 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. Use a food processor to grind the chopped mushrooms and onions into fine pieces.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the ground sirloin, mushrooms, onions and thyme. Season with salt and pepper to taste. Cook 3-4 minutes until the beef is browned. Drain excess oil if necessary, then stir in Dijon mustard and set aside.

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

On a clean surface, lay out the two 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 necessary, fold the prosciutto in half to fit.

Place beef mixture in center of each square, diagonally from top corner to bottom corner.

Close the puff pastry by lightly wetting two opposite corner tips and overlapping them, pressing down so they adhere so they don’t open during baking.

See also  City Chicken

Place the turnovers on the prepared baking sheet. In a small dish, scramble the egg and water and brush each puff pastry with beaten egg. Bake for 20-25 minutes until golden brown.

While the turnovers are cooking, prepare the sweet chili sauce. In a saucepan, whisk together all sauce ingredients except cold water and cornstarch. Bring to a boil for about 8 minutes, stirring often. Combine cornstarch and cold water in a small bowl and add to pot over high heat, stirring constantly as it thickens.

Serve Beef Wellington Turnovers with Sweet Chilli Wine Sauce either as a dip or with the sauce poured over the top. Enjoy!

Remarks:

If you want to save time, you can make the filling a day ahead and store it in the fridge until you’re ready to assemble the turnovers.

Make sure the puff pastry is completely thawed before rolling it out to prevent it from cracking.

Egg wash gives the turnovers a nice golden 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.

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