Beef Wellington Turnovers with Sweet Chili Wine Sauce

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.

These beef wellington turnovers are a great appetizer spin on the traditional beef wellington made with beef tenderloin.

There are a lot of variations of this tasty English dish, like pork wellington and mini beef wellington.

Ingredients for Beef Wellington Turnovers

Pepperidge Farm Puff Pastry (use both sheets)
Sirloin
Baby Bella or White Capped Mushrooms
Yellow Onion
Olive Oil
Large Egg
Water

Ingredients for Sweet Chili Wine Sauce

Beef Broth
Sherry Wine
Sweet Chili Sauce
Tomato Paste
Thyme
Bay Leaves
Corn Starch
Cold Water

Pepperidge Farm’s Puff Pastry Sheet Dimensions

There are two sheets in the box and each one measures 10″ x 15″ and 1/8″ thick.

How to Make Beef Wellington Turnovers

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 in half top to bottom to create 4 equal squares on each sheet like the above photo.

Spoon beef mixture into the center of each square, diagonally so that it goes from the top corner to the bottom corner.

Beef, mushroom, and onion rolled in a puff pastry

Close puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.

Beef, mushroom, and onion rolled in a puff pastry with egg wash

Place turnovers on 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 saute pan and adding all ingredients.

Bring to a simmer for 5 minutes. Remove bay leaves.

Mix cornstarch and cold water in a small bowl, and add to the pan while constantly stirring as it thickens.

Serve with turnovers as a dipping sauce or drizzle over top.

Try these other delicious appetizers!

Enjoy!

Beef Wellington Turnover with Sweet Chili Wine Sauce

Yield: 8 Servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

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
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

2 cups Beef Broth
1/2 cup Sherry Wine
1/2 cup Sweet Chili Sauce
2 tbsp Tomato Paste
1 tsp Thyme
2 Bay Leaves
Corn Starch
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 saute pan and adding all ingredients. Bring to a simmer for 5 minutes. Remove bay leaves. Mix cornstarch and cold water in a small bowl, and add to the pan while constantly stirring as it thickens. Serve with turnovers as a dipping sauce or drizzle over top.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 288Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 62mgSodium 366mgCarbohydrates 30gFiber 1gSugar 11gProtein 14g

Nutrition is not always accurate.