Skip to Content

Beef Wellington Turnovers 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.

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 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 1/8″ 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 squares.

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 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. 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 sauce pan 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 sauce pan 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!

Enjoy!

Beef Wellingtons with Sweet Chili Wine Sauce

Beef Wellington Turnover with Sweet Chili Wine Sauce

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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.

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 3/4 cup Chopped Mushrooms
  • 1/2 cup Chopped Yellow Onion
  • 2 tbsp Dijon Mustard
  • 1/2 tsp Thyme
  • Salt & Black Pepper, to taste
  • 2 tbsp Olive Oil, divided
  • 1 Large Egg
  • 1 tbsp Water

Sweet Chili Wine Sauce

  • 3/4 cup White Granulated Sugar
  • 1/2 cup Water
  • 1/4 cup Rice Vinegar
  • 1 tbsp Sherry Wine
  • 1 tbsp Minced Garlic
  • 1 tsp Red Pepper Flakes
  • 1/2 tbsp Soy Sauce
  • 1 tbsp Corn Starch
  • 2 tbsp Cold Water

Instructions

  1. In a food processor, add chopped mushrooms and onions and pulsate until blended into fine pieces.
  2. 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.
  3. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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 1
Amount Per Serving Calories 288Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 62mgSodium 366mgCarbohydrates 30gFiber 1gSugar 11gProtein 14g

Nutrition is not always accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Bacon, Mushrooms, and Green Beans - Oh my!
← Previous
Pecan Tassies
Next →

Jennifer

Tuesday 16th of March 2021

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

Tiffany

Tuesday 16th of March 2021

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

April

Friday 5th of March 2021

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!

Tiffany

Friday 5th of March 2021

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

Janet Martin

Tuesday 9th of February 2021

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!

Tiffany

Wednesday 10th of February 2021

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

Stephanie

Friday 22nd of January 2021

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!

Tiffany

Friday 22nd of January 2021

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.

Julie

Friday 8th of January 2021

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

Tiffany

Monday 11th of January 2021

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

Skip to Recipe