Beef Wellington Turnovers

Beef Wellington Turnovers

– Pepperidge Farm Puff Pastry  – Finely Chopped Sirloin, Ribeye, or other cut of beef (Can substitute with ground beef) – Prosciutto – Mushrooms – Yellow Onion – Dijon Mustard – Dried or Fresh Thyme – Salt & Black Pepper – Olive Oil – Large Egg – Water


– White Granulated Sugar – Water – Rice Vinegar – Sherry Wine – Minced Garlic – Red Pepper Flakes – Soy Sauce – Corn Starch – Cold Water

Sweet Chili Sauce


In a food processor, add chopped mushrooms and onions and pulsate until blended into fine pieces. Cook chopped sirloin, mushrooms, onions, and thyme in a large pan.


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.


Spoon beef mixture into the center of each square. Close puff pastry by lightly wetting two opposite corner tips and overlapping


Place turnovers on the prepared baking sheet. Brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.


While they bake, prepare the sauce in a saucepan. Serve with turnovers as a dipping sauce or drizzle over top.

Find the full recipe here: