Ingredients

17.3 ounce package Pepperidge Farm puff pastry (thawed, use both sheets)

12 ounces sirloin

4 ounces prosciutto (8 thin slices)

1 ¾ cup chopped mushrooms (baby bella or white button)

½ cup chopped yellow onion

2 tablespoons Dijon mustard

½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme)

Salt to taste

Black pepper to taste

1 tablespoon olive oil

1 large egg

1 tablespoon water

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 (or to taste)

½ tablespoon soy sauce

1 tablespoon cornstarch

2 tablespoons cold water

Instructions

Step 1: In a food processor, add the chopped mushrooms and yellow onion. Pulse until the mixture is finely chopped and blended.

Step 2: Heat the olive oil in a large pan over medium-high heat. Add the sirloin, mushroom-onion mixture, and thyme. Season with salt and pepper. Cook for 3-4 minutes until the beef is browned, draining any excess liquid if necessary. Stir in the Dijon mustard and set aside to cool.

Step 3: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 4: On a clean surface, roll out the puff pastry sheets side by side. Cut each sheet in half horizontally and vertically to create 4 equal squares per sheet for a total of 8 squares.

Step 5: Place one slice of prosciutto diagonally on each square, folding if needed to fit. Spoon some of the beef mixture down the center, aligning it diagonally from the top to bottom corner. Lightly wet two opposite corners of the pastry and fold them over to overlap, pressing the edges gently to seal and prevent opening during baking.

Step 6: Transfer turnovers to the prepared baking sheet. Beat the egg and water together and brush each turnover with this egg wash. Bake for 20-25 minutes until golden and puffed.

Step 7: While turnovers bake, prepare the sauce. In a saucepan, combine the sugar, ½ cup water, rice vinegar, sherry wine, minced garlic, red pepper flakes, and soy sauce. Whisk and bring to a simmer over medium heat. Let it cook for about 8 minutes, stirring frequently.

Step 8: In a small bowl, mix the cornstarch and cold water until smooth. Add this slurry to the sauce over high heat, stirring constantly until the sauce thickens. Remove from heat and serve warm either as a dipping sauce or drizzled over the turnovers.

Tips & Variations

Use fresh thyme if available for a brighter herb flavor, adjusting the quantity accordingly.

For extra crispiness, chill the turnovers in the refrigerator for 15 minutes before baking.

Swap sirloin with filet mignon for a more tender filling.

Add finely chopped fresh parsley to the beef mixture for additional freshness.

If you prefer less heat, reduce or omit the red pepper flakes in the sauce.

FAQs

Can I prepare these turnovers in advance?

Yes, you can assemble the turnovers and keep them refrigerated for a few hours before baking. This makes them convenient for parties or meal prep.

Is it possible to freeze Beef Wellington turnovers?

Absolutely. Freeze unbaked turnovers on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding extra time to ensure they cook through, about 30-35 minutes.