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.
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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!
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.
Ingredients for Beef Wellington Turnovers
- Pepperidge Farm Puff Pastry (use both sheets)
- Sirloin (Can substitute with ground beef)
- Yellow Onion
- Dijon Mustard
- Salt & Black Pepper
- Olive Oil
- Large Egg
Ingredients for Sweet Chili Wine Sauce
- White Granulated Sugar
- 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
Beef Wellington Turnover with Sweet Chili Wine Sauce
- 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
- 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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