Beef Wellington turnovers with sweet chili wine sauce are puff pastries filled with tender, thin slices of sirloin, thin slices of prosciutto, sautéed mushrooms, and onion, seasoned with thyme and Dijon mustard. Served with sweet chili wine sauce.
Beef Wellington turnovers with sweet chili wine sauce is a delightful and innovative variation of the classic Beef Wellington.
It combines succulent beef, earthy mushrooms, and flaky puff pastry, all paired with a delectable sweet and slightly spicy chili wine sauce. This dish offers a harmonious blend of flavors and textures that will tantalize your taste buds.
This recipe is a great spin on the Traditional Beef Wellington that is made with beef tenderloin, also known as filet mignon. If you’ve ever heard of Gordon Ramsay then you know what an elegant, classic, yet tricky dish it can be to prepare.
After all, it’s combined with a beef tenderloin roast that’s seared on a stovetop and then wrapped in duxelles (mushroom and herb mixture), prosciutto, and puff pastry crust then baked in an oven.
It’s hard to gauge exactly when the beef tenderloin inside is cooked properly while trying to also get the puffy pastry golden brown and crispy on the outside.
Alas, that’s where this easy individual Beef Wellington recipe comes in. It takes the guesswork out of knowing when the beef will be done because it’s already cooked prior to adding the puff pastry.
Traditional Beef Wellington is typically served with a rich sauce like a red wine reduction or a mushroom sauce, but I really enjoy it with the sweet chili wine sauce I paired it with.
There are a lot of variations of this tasty English dish like mine. It doesn’t even have to be cooked with beef like this Pork Wellington recipe.
Ingredients for Beef Wellington Turnovers
- Pepperidge Farm Puff Pastry (use both sheets it comes with) or Homemade Puff Pastry
- Finely Chopped Sirloin, Ribeye, or other cut (Can substitute with ground beef)
- Baby Bella, Cremini, or White Button Mushrooms
- Yellow Onion
- Dijon Mustard
- Dried or Fresh Thyme
- 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 mushroom mixture is often referred to as mushroom duxelles in a traditional Beef Wellington. However, we’ll be combining them with the beef in this recipe.
- Add the beef, mushrooms, onions, and thyme to a large 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.
- Line a baking sheet with parchment paper.
- On a clean work surface, lay out both sheets of thawed puff pastry. Cut each into 4 equal squares to get a total of 8 squares.
- Add a slice of prosciutto to the center of 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.
- Place each turnover onto the prepared baking sheet.
- Scramble the 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.
Beef Wellington Sauce Recipe
- As they bake, make the sweet chili wine sauce by combining all ingredients into a saucepan except the cornstarch and water.
- Allow the ingredients to simmer for approximately 8 minutes.
- In a small dish, add cornstarch and cold water. Turn up the heat on the saucepan and add the cornstarch to thicken the sauce while continuously stirring as it thickens. Remove from heat.
Beef Wellington turnovers can be prepared up to 24 hours before baking. Here’s the make ahead individual beef Wellington recipe:
- Follow the prepping steps in the recipe card until the turnovers are completely made and folded, but do not add the egg wash until ready to bake.
- Place them in a single layer on a baking sheet or other flat container and wrap them in plastic wrap.
- Refrigerate for up to 24 hours and then allow to come to room temperature just before baking.
- Brush them with egg wash just before baking and follow the cook time in the recipe card.
- Store leftover beef wellington turnovers in an airtight container in the refrigerator for up to 3-4 days.
- Allow the baked puff pastry to cool completely at room temperature. This helps prevent condensation and ice crystals from forming during freezing.
- Once the puff pastry is cool, wrap it tightly in plastic wrap or aluminum foil to prevent moisture from getting in and to protect it from freezer burn. You can also place it in an airtight container or a resealable plastic bag.
- Store turnovers in the freezer for 3-6 months, depending on quality.
While puff pastry is best when it’s fresh, reheating can still crisp the puff pastry crust. I don’t recommend reheating in the microwave because it results in a soggy puff pastry. Baking in the oven gets them closest to the original texture and flavor.
- Preheat your oven to 350 degrees Fahrenheit.
- Place the puff pastries on a baking sheet lined with parchment paper or a baking mat, leaving some space between them.
- Bake them for about 10-12 minutes, or until they are heated through and have regained their crispness. The exact time may vary based on the size and thickness of the pastries.
- Preheat the toaster oven to a medium setting (usually around 350 degrees Fahrenheit.)
- Place the puff pastries on a toaster oven tray or a baking sheet lined with foil or parchment paper.
- Heat for approximately 8 minutes until they are warmed through and crisp.
- Place the turnovers in the air fryer basket in a single layer. Do not overcrowd the basket; you may need to reheat them in batches if you have many turnovers.
- Cook the turnovers in the air fryer at 350 degrees Fahrenheit for about 5 minutes.
Try these other delicious appetizers!
- Air Fryer Stuffed Mushrooms
- Beef Crostini with Mascarpone Sauce
- Cherry Puff Pastry Turnovers
- Grilled Beef Tenderloin Roast Recipe with Fresh Herb Crust
- Mini Cornbread Bites
- Philly Cheesesteak Egg Rolls
Beef Wellington Turnover with Sweet Chili Wine Sauce
Beef Wellington Turnovers
- 17.3 ounce Package Pepperidge Farm Puff Pastry, thawed, use both sheets
- 12 ounces Sirloin, thinly sliced and chopped fine (can substitute with ground beef or leftover steak)
- 4 ounces Prosciutto, 8 thin slices
- 1 ¾ cup Chopped Mushrooms, baby bella, cremini, or white button mushrooms
- ½ cup Chopped Yellow Onion
- 2 tablespoons Dijon Mustard
- ½ teaspoon Dried Thyme, or 1 ½ teaspoons of fresh thyme
- Salt & Black Pepper, to taste
- 2 tablespoons Olive Oil, divided
- 1 Large Egg
- 1 tablespoon Water
Sweet Chili Wine Sauce
- ¾ cup White Granulated Sugar
- ½ cup Water
- ¼ cup Rice Vinegar
- 1 tablespoon Sherry Wine
- 1 tablespoon Minced Garlic
- 1 teaspoon Red Pepper Flakes
- ½ tablespoon Soy Sauce
- 1 tablespoon Corn Starch
- 2 tablespoons 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 cornstarch. 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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