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 (Can substitute with ground beef)
- Baby Bella or White Capped Mushrooms
- Yellow Onion
- Thyme
- Salt & Black Pepper
- Olive Oil
- Large Egg
- Water
Ingredients for Sweet Chili Wine Sauce
- White Granulated Sugar
- Water
- Rice Vinegar
- Sherry Wine
- Minced Garlic
- Red Pepper Flakes
- Soy Sauce
- 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, add thyme, and season with salt and black pepper to taste. Cook 3-4 minutes and set aside.
Add another tablespoon of olive oil to the pan and add chopped mushrooms and onions. Season with salt to taste and cook for 3-4 minutes.
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.
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 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 adding 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.
Try these other delicious appetizers!
- Air Fryer Loaded Mashed Potato Wonton
- Air Fryer Stuffed Mushrooms
- Beef Crostini with Mascarpone Sauce
- Bruschetta with Tomato and Basil
- Classic Deviled Eggs
- Mini Cornbread Bites
- Pepperoni and Cheese Pizza Roll-Ups
- Peking Egg Rolls
Enjoy!
Beef Wellington Turnover 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.
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
- 1/2 tsp Thyme
- Salt & Black Pepper, to taste
- 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 and thyme. Season with salt and pepper to taste. Cook 3-4 minutes and set aside.
- Add another tablespoon of olive oil to the pan and add chopped mushrooms and onions. Season with salt to taste and cook for 3-4 minutes. Add beef back to the pan and mix.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- On a clean surface, roll out both 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. 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.
Recommended Products
As an Amazon Associate, I earn a commission from referring products I use and love at no extra cost to you.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 288Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 62mgSodium 366mgCarbohydrates 30gFiber 1gSugar 11gProtein 14g
Nutrition is not always accurate.
Just tried this recipe tonight for dinner. I used filet mignon, because I happened to have one leftover. These Beef Wellingtons were so delicious and that Sweet Chili Wine Sauce, perfect, so good! Thank you for such a great recipe. I will make this again and again!
Janet,
I’m so glad you enjoyed the turnovers! Thank you for coming back and leaving a review!
-Tiffany
Also have a question about the sirloin as I don’t cook with meat very much. So I just buy a sirloin steak and chop it finely while uncooked? Or can you buy ‘chopped sirloin’? Looks delicious!
Yes, chop the uncooked sirloin very fine prior to cooking.
I sometimes use a frozen pack of thinly sliced sirloin I find in the freezer section of my grocery store called Gary’s Quicksteak. That link will show you where they’re sold if it’s near you and what the packages look like. It’s really easy using those!
If that is unavailable to you, you can also use ground beef.
Is it really 3 tablespoons of garlic? Seems like a lot.
Hi Julie!
It is, but it’s amazing! You can always start off with 1 tablespoon of minced garlic and see if that is flavorful enough.
-Tiffany
Made it the other night and put in 2 tbs garlic. It was all SO good; and the turnovers were amazing. I’ll be making these again for sure. Thanks for the recipe!
Julie, I’m glad you liked it! Thank you for stopping by!
-Tiffany
Do the pastry need to be thawed before stuffing & baking?
Hi Erica,
Yes the puff pastry needs to be fully thawed first. I remove mine from all of the packaging, but still folded. It typically takes about 30 minutes at room temperature before I can unfold them easily.
Can you freeze these after they are baked?
Hi Sarah,
Freezing them after baking is not recommended as the puff pastry does not hold up well after thawing. It can become mushy.
If you are looking to freeze them ahead of time, it’s best to freeze them when they’re still raw after filling them with the cooked beef mixture. Then once you’re ready to bake them brush them with the final egg wash before baking.
-Tiffany
HiTiffany.This recipe sounds divine! I plan on making it today. I am not sure if I can get any rice vinegar or sherry wine for the sauce. Any substitutes that you know of?
Hi Shirl,
A good alternative for rice vinegar would be apple cider vinegar. The sherry wine can be replaced with a dry white wine.
I hope this helps!
-Tiffany
Just making sure that you are talking about ALREADY COOKED sirloin when in your recipe you say: thinly sliced and chopped fine sirloin, correct?
In the recipe I have you add it to a pan and cook it for 3-4 minutes. When it’s placed on the puff pastry it is cooked before placing it in the oven. 🙂