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    Home » Recipes » Appetizers » Beef Wellington Turnovers with Sweet Chili Wine Sauce

    Beef Wellington Turnovers with Sweet Chili Wine Sauce

    August 20, 2020 by Tiffany 45 Comments

    234.9K shares
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    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.

    As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

    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!

    Beef Wellingtons with Sweet Chili Wine Sauce

    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
    Puff Pastry

    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
    Beef Wellington Turnovers with Sweet Chili Wine Sauce

    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.

    Food processor with mushrooms and onion blended

    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.

    Cooked sirloin, mushrooms, and onions in a pan

    Lay out both sheets of thawed puff pastry. Cut each into 4 pieces to get a total of 8 squares.

    Puff pastry on a cutting board cut into 8 pieces

    Add a layer of prosciutto to each square. It may need to be folded in half to fit. Arrange it diagonally on each square.

    Puff pastry topped with folded prosciutto

    Distribute the beef mixture evenly between each square.

    Puff pastry topped with prosciutto and sirloin mixture

    Carefully fold over the corners of each puff pastry.

    Folding the stuffed puff pastries closed, starting with the first corner

    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.

    Sealing the puff pastries closed

    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.

    Brushing egg wash onto the puff pastries

    Bake them at 400 degrees Fahrenheit for 20-25 minutes until they are golden brown.

    All of the puff pastries closed and brushed with egg wash on a baking pan

    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.

    Beef wellington turnover dipping into sauce

    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 Wellingtons with Sweet Chili Wine Sauce

    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, thin slices of prosciutto, sauteed mushrooms and onion, seasoned with thyme and dijon mustard. Served with sweet chili wine sauce.
    4.57 from 169 votes
    Print Rate
    Course: Appetizers
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8 Servings
    Author: Tiffany

    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.

    Recommended Products

    Wilton Non-Stick Baking Sheets Set, 2-Piece
    Cuisinart 2-Quart Saucepan

    As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

    Nutrition

    Calories: 288 kcalCarbohydrates: 30 gProtein: 14 gFat: 12 gSaturated Fat: 3 gPolyunsaturated Fat: 7 gCholesterol: 62 mgSodium: 366 mgFiber: 1 gSugar: 11 g

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    Filed Under: Appetizers, Beef, Christmas Recipes, Easter Recipes, Game Day Recipes, Main Dishes, New Year's Recipes, Valentine's Day Recipes

    Reader Interactions

    Comments

    1. April Stewart

      December 10, 2022 at 8:52 pm

      What would be a good side dish?

      Reply
      • Tiffany

        December 12, 2022 at 11:29 am

        A good side dish would be roasted root vegetables, asparagus with parmesan, or wild rice. Vegetable sides would help lighten this if you are serving it as a main entree.

        Reply
    2. Abby

      November 11, 2022 at 7:04 am

      Can you use canned mushrooms for this recipe and white Riesling in place of the sherry?

      Reply
      • Abby

        November 11, 2022 at 7:05 am

        Oh and what about crescent rolls if I can’t find puff pastry?

        Reply
        • Tiffany

          November 11, 2022 at 10:30 am

          Abby,
          I have had other readers state they used crescent rolls and stated it turned out okay, but it also takes away from the original dish and changes the flavor and texture to some degree. If you do use crescent rolls you will not need to use the egg wash on top.
          Tiffany

          Reply
      • Tiffany

        November 11, 2022 at 10:29 am

        Hi Abby,
        You can definitely use substitutes for this recipe, especially in times when it’s difficult to find ingredients in the stores. Both of these substitutes should work well.
        Tiffany

        Reply
    3. Kathy

      October 31, 2022 at 11:24 am

      I’m wondering if you could use leftover beef roast chopped finely as a substitute for the sirloin?

      Reply
      • Tiffany

        November 02, 2022 at 11:06 am

        Absolutely! I’ve had many readers use leftover steak, roasts, and ground beef in this recipe and they’ve all reported that it tasted great!

        Reply
    4. Karen

      October 09, 2022 at 9:40 am

      I have a big bottle of sweet Thai chili sauce. Can I just doctor that up a bit to use for this recipe?

      Reply
      • Tiffany

        October 09, 2022 at 4:27 pm

        Absolutely!

        Reply
    5. Johnny Steinbecker

      October 07, 2022 at 12:09 pm

      5 stars
      Great recipe. My kids always make a mess of it. But it’s worth it. I probably shouldn’t be ok with that trade-off, but I am hah.

      Reply
      • Susan popper

        October 09, 2022 at 3:45 pm

        5 stars
        The best and so easy!

        Reply
    6. Jas

      August 29, 2022 at 12:52 am

      Any substitute for egg wash? My daughter is allergic to eggs.

      Reply
      • Tiffany

        August 31, 2022 at 11:08 am

        Hi Jas,
        A good substitute for egg wash in this recipe is butter. Brushing butter on top would allow the tops of the turnover to still get that nice golden brown color as they bake.
        -Tiffany

        Reply
    7. Desi

      April 12, 2022 at 9:59 am

      5 stars
      Followed recipe exactly as written… Delicious!

      Reply
    8. Paula

      December 19, 2021 at 2:47 pm

      5 stars
      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.

      Reply
    9. Cornelia

      December 16, 2021 at 7:12 am

      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.

      Reply
      • Tiffany

        December 16, 2021 at 8:45 am

        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

        Reply
    10. Pam

      June 22, 2021 at 7:25 am

      can you reheat these after being cooked?

      Reply
      • Tiffany

        June 22, 2021 at 8:19 am

        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

        Reply
    11. Holly33079

      June 08, 2021 at 1:41 pm

      How do you recommend reheating these?

      Reply
      • Tiffany

        June 22, 2021 at 8:18 am

        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

        Reply
    12. Jennifer

      March 16, 2021 at 2:27 pm

      I don’t have any prosciutto…will thin deli ham slices be okay to use instead?

      Reply
      • Tiffany

        March 16, 2021 at 5:54 pm

        Yes, ham is a great substitute. Other options that work well are capicola or pancetta if you happen to have those available to you.

        Reply
    13. April

      March 05, 2021 at 1:02 am

      5 stars
      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!

      Reply
      • Tiffany

        March 05, 2021 at 2:06 am

        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

        Reply
    14. brett

      March 04, 2021 at 5:10 pm

      5 stars
      looks pretty good

      Reply
    15. Janet Martin

      February 09, 2021 at 5:40 am

      5 stars
      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!

      Reply
      • Tiffany

        February 10, 2021 at 4:36 am

        Janet,
        I’m so glad you enjoyed the turnovers! Thank you for coming back and leaving a review!
        -Tiffany

        Reply
    16. Stephanie

      January 22, 2021 at 12:07 am

      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!

      Reply
      • Tiffany

        January 22, 2021 at 8:08 pm

        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.

        Reply
    17. Julie

      January 08, 2021 at 12:13 am

      Is it really 3 tablespoons of garlic? Seems like a lot.

      Reply
      • Tiffany

        January 11, 2021 at 6:39 pm

        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

        Reply
        • Julie

          January 14, 2021 at 4:57 pm

          5 stars
          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!

          Reply
          • Tiffany

            January 14, 2021 at 5:05 pm

            Julie, I’m glad you liked it! Thank you for stopping by!
            -Tiffany

            Reply
    18. Veronica

      January 06, 2021 at 1:54 am

      5 stars
      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.

      Reply
    19. Laura

      January 03, 2021 at 8:25 pm

      5 stars
      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

      Reply
    20. Erica

      January 03, 2021 at 8:08 pm

      Do the pastry need to be thawed before stuffing & baking?

      Reply
      • Tiffany

        January 03, 2021 at 8:14 pm

        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.

        Reply
    21. Sarah

      December 31, 2020 at 3:00 pm

      Can you freeze these after they are baked?

      Reply
      • Tiffany

        December 31, 2020 at 3:36 pm

        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

        Reply
    22. Shirl

      December 30, 2020 at 3:59 pm

      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?

      Reply
      • Tiffany

        December 30, 2020 at 4:09 pm

        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

        Reply
    23. patricia

      December 29, 2020 at 5:08 pm

      Just making sure that you are talking about ALREADY COOKED sirloin when in your recipe you say: thinly sliced and chopped fine sirloin, correct?

      Reply
      • Tiffany

        December 29, 2020 at 5:19 pm

        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. 🙂

        Reply

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    About Me

    Welcome, I'm Tiffany! My love for cooking began in the kitchen with my grandmother at the age of 5. Some of the recipes have been passed down to me and others I create as I go. Simply Happenings was created to share quick and delicious meals for your family highlighting air fryer and Instant Pot recipes. Enjoy! Read More…

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