Beef wellington turnovers with sweet chili wine sauce are puff pastries filled with tender, thin slices of sirloin, thin slices of prosciutto, sauteed mushrooms, and onion, seasoned with thyme and dijon mustard. Served with sweet chili wine sauce.
Update: After some great constructive feedback from my wonderful readers, this recipe has been updated to include prosciutto and dijon mustard like classic beef wellingtons. They’re delicious additions! The sauce recipe was cut in half since it produced so much. Thank you for all your feedback to make this recipe even more wonderful!
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This recipe for beef wellington is a great spin on the traditional beef wellington that is made with beef tenderloin, also known as filet mignon.
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)
- Prosciutto
- Mushrooms
- Yellow Onion
- Dijon Mustard
- 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 ⅛″ thick.
How to Make Beef Wellington Turnovers
Begin by placing the mushrooms and onion into a food processor or blender and pulsating until finely chopped. This is often referred to as duxelles in a traditional beef wellington.
Add the beef, mushrooms, onions, thyme to a pan over medium-high heat. Season with salt and pepper to taste. Once the beef is browned, add dijon mustard and mix well. Set aside.
Lay out both sheets of thawed puff pastry. Cut each into 4 pieces to get a total of 8 squares.
Add a layer of prosciutto to each square. It may need to be folded in half to fit. Arrange it diagonally on each square.
Distribute the beef mixture evenly between each square.
Carefully fold over the corners of each puff pastry.
Wet your fingers with water to moisten the corners and lightly press them together to seal. This will prevent them from opening as they bake.
Scramble egg with water in a small dish to make the egg wash, and brush each folded puff pastry with egg wash. This helps it become a lovely golden color and crispens the edges as it bakes.
Bake them at 400 degrees Fahrenheit for 20-25 minutes until they are golden brown.
As they bake, prepare the sweet chili wine sauce by combining all ingredients into a saucepan except the corn starch and water. Allow the ingredients to simmer for approximately 8 minutes.
In a small dish, add corn starch and water. Turn up the heat on the saucepan and add the corn starch to thicken the sauce while continuously stirring as it thickens. Remove from heat.
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
Ingredients
- Update: After many comments, the recipe has been updated to include prosciutto and dijon mustard like classic beef wellingtons. They’re delicious additions! The sauce recipe was cut in half since it produced so much. Thank you for all your feedback to make this recipe even more wonderful!
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)
- 4 oz Prosciutto, 8 thin slices
- 1 ¾ cup Chopped Mushrooms
- ½ cup Chopped Yellow Onion
- 2 tbsp Dijon Mustard
- ½ tsp Thyme
- Salt & Black Pepper, to taste
- 2 tbsp Olive Oil, divided
- 1 Large Egg
- 1 tbsp Water
Sweet Chili Wine Sauce
- ¾ cup White Granulated Sugar
- ½ cup Water
- ¼ cup Rice Vinegar
- 1 tbsp Sherry Wine
- 1 tbsp Minced Garlic
- 1 tsp Red Pepper Flakes
- ½ 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, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook 3-4 minutes until beef is browned, drain if necessary, stir in dijon mustard, and set aside.
- 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.
- Place 1 slice of prosciutto diagonally on each square (will likely need to be folded in half to fit.) 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 about 8 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.
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Followed recipe exactly as written… Delicious!
I made mine in mini muffin pans. Layered several small squares of prosciutto in the bottom of the puff pastry cup and added a heaping tablespoon of the beef mixture. Added a dollop of homemade horseradish sauce on top when they came out of the oven. A keeper.
Hello, any tips for making these the night before they are needed? I’m thinking I can do everything but the egg wash and then just refrigerate.
Hi Cornelia,
I would do just like you said and make them completely up until the egg wash.
Once you’re ready to bake them, I’d take them out of the refrigerator about 20 minutes in advance to allow them to come to room temperature so they bake well and do the egg wash just before placing them in the oven.
Also, while storing them in the refrigerator, be careful not to have them touching. The puff pastry can stick together and then tear when you separate them.
-Tiffany
can you reheat these after being cooked?
Hi Pam,
I recommend reheating them in the oven at 350 degrees Fahrenheit for about 20 minutes. This way the puff pastry can get a little crispy again.
-Tiffany
-Tiffany
How do you recommend reheating these?
Hi Holly,
I recommend reheating in the oven at 350 degrees Fahrenheit for about 20 minutes. This allows them to get a little more crispy while reheating.
-Tiffany
I don’t have any prosciutto…will thin deli ham slices be okay to use instead?
Yes, ham is a great substitute. Other options that work well are capicola or pancetta if you happen to have those available to you.
Mine turned out looking quite different from yours–my puff pastry puffed up a LOT! They looked huge. But they were oh so delicious! My husband called them “Beef Wellington Canoes”! haha
I think to make things easier next time I may look for ground sirloin instead. I loved the taste of the steak (versus using ground beef).
I used a shallot instead of a regular onion since I’m not big on onions and I seem to tolerate shallots more. It was fabulous.
I sprinkled them with some poppy seeds just for looks (which I like to do when I make spinach & cheese puff pastries). I halved the sauce and was glad I did because it turned out too spicy for me, so I used some bottled sweet thai chili sauce and my husband used the sauce from the recipe (he loves spice).
I probably won’t make this a lot since puff pastry is so full of calories, but man it was delicious!
Hi April!
I’m glad you enjoyed it!
I do tend to favor the small chopped pieces of sirloin over hamburger. I’ve also had leftover filet mignon that I diced and put in it as well like the real beef wellingtons have. It’s just as delicious!
That’s so funny he calls them canoes! lol
Thank you for stopping back to leave a review!
-Tiffany
looks pretty good
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
This was delish and easier to make than I thought it would be. The sauce was amazing too, but way too much for the amount of food. I would cut the sauce recipe in half next time.
My family devoured these. Next time I’d use a little less red pepper flakes and a a little less garlic. They barely left me any. This is definitely getting pinned to my “tried and true”recipes board
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
Hi Tiffany. 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. 🙂