Beef Wellington Turnovers



Beef Wellington Turnovers


Beef wellington turnovers with sweet chili wine sauce are puff pastries filled with tender, thin slices of sirloin, sauteed mushrooms, and onion, seasoned with thyme and drizzled with sweet chili wine sauce.


INGREDIENTS

BEEF WELLINGTON TURNOVERS

17.3 oz Package Pepperidge Farm Puff Pastry (use both sheets)
12 oz Sirloin, thinly sliced and chopped fine (can substitute with ground beef)
1 3/4 cup Chopped Mushrooms

1/2 cup Chopped Yellow Onion
2 tbsp Olive Oil, divided
1 Large Egg
1 tbsp Water

SWEET CHILI WINE SAUCE

1 1/2 cups White Granulated Sugar
1 cup Water
1/2 cup Rice Vinegar

2 tbsp Sherry Wine
3 tbsp Minced Garlic
1 tbsp Red Pepper Flakes

1 tbsp Soy Sauce
1 tbsp Corn Starch
2 tbsp Cold Water

INSTRUCTIONS
In a food processor, add chopped mushrooms and onions and pulsate until blended into fine pieces. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add chopped sirloin.
Cook 3-4 minutes and set aside. Add another tablespoon of olive oil to the pan and add chopped mushrooms and onions. Add beef back to pan and mix.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
On a clean surface, roll out puff pastry side by side. Cut each sheet in half from left to right and top to bottom to create 4 equal squares on each sheet. Spoon beef mixture into the center of each square, diagonally so that it goes from the top corner to the bottom corner. See photos above. Close puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.

Place turnovers on the prepared baking sheet. Scramble egg and water in a small dish and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.
While they bake, prepare the sauce by using a saucepan and whisking all ingredients except the cold water and corn starch. Bring to a simmer for 8-10 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 with turnovers as a dipping sauce or drizzle over top.