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Beef Wellington Turnover with Sweet Chili Wine Sauce Recipe

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★★★★★

4.5 from 141 reviews

This Beef Wellington Turnover recipe combines tender sirloin, savory mushrooms, and prosciutto all wrapped in flaky puff pastry. Served with a sweet chili wine sauce, these turnovers make an elegant appetizer or main dish, perfect for a special occasion or gourmet snack.

Ingredients

Scale

Pastry and Filling

  • 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 mushrooms)
  • 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

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 (or to taste)
  • ½ tablespoon Soy Sauce
  • 1 tablespoon Corn Starch
  • 2 tablespoons Cold Water

Instructions

  1. Prepare the mushroom and onion mixture: In a food processor, add the chopped mushrooms and onions and pulse until finely chopped into small pieces.
  2. Cook the beef mixture: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chopped sirloin, mushroom and onion mixture, and thyme. Season with salt and black pepper to taste. Cook for 3-4 minutes until the beef is browned. Drain excess liquid if needed, stir in the Dijon mustard, then remove from heat and set aside.
  3. Preheat the oven: Set the oven to 400°F (204°C) and line a baking sheet with parchment paper.
  4. Prepare the puff pastry: On a clean surface, roll out both puff pastry sheets side by side. Cut each sheet in half horizontally and vertically to create 4 equal squares per sheet, making 8 squares total.
  5. Assemble turnovers: Place one slice of prosciutto diagonally on each square (folding the slice in half if needed). Spoon the beef mixture in the center of each square along the diagonal. Lightly wet two opposite corner tips of the puff pastry and fold to overlap, pressing edges firmly to seal the turnovers so they do not open during baking.
  6. Apply egg wash and bake: Place turnovers on the prepared baking sheet. In a small dish, whisk the egg with 1 tablespoon water and brush this egg wash over the puff pastry to give a golden finish. Bake in the oven for 20-25 minutes until golden brown and puffed.
  7. Make the sweet chili wine sauce: While turnovers bake, combine sugar, ½ cup water, rice vinegar, sherry wine, minced garlic, red pepper flakes, and soy sauce in a saucepan. Bring to a simmer over medium heat and cook for about 8 minutes, stirring frequently.
  8. Thicken the sauce: In a small bowl, mix the cornstarch with cold water until smooth. Add this slurry to the simmering sauce over high heat, stirring constantly until the sauce thickens to a glaze consistency.
  9. Serve: Serve the warm beef Wellington turnovers with the sweet chili wine sauce as a dipping sauce or drizzle on top for added flavor.

Notes

  • Make sure to thaw the puff pastry sheets completely before rolling out to prevent cracking.
  • Drain any excess liquid from the cooked beef to keep the pastry from becoming soggy.
  • Folding the prosciutto helps it fit nicely within the puff pastry squares without overlapping edges.
  • Use a sharp knife or pizza cutter for clean cuts of puff pastry into squares.
  • The sweet chili wine sauce can be adjusted for spice by adding more or less red pepper flakes.
  • These turnovers are best served warm, fresh out of the oven.

Keywords: Beef Wellington, Puff Pastry, Prosciutto, Sweet Chili Wine Sauce, Appetizer, Gourmet, Pastry Turnover

Find it online: https://lucabites.com/beef-wellington-turnover-with-sweet-chili-wine-sauce-recipe/