Beef Wellington Turnover with Sweet Chili Wine Sauce – Beef Wellington Turnover with Sweet Chili Wine Sauce is a modern twist on a classic dish. These delicious turnovers are made with sirloin, mushrooms, onions, and thyme, then wrapped in puff pastry and baked to perfection. The addition of prosciutto and Dijon mustard give it an extra layer of flavor. And to top it all off, a sweet and spicy chili wine sauce that complements the flavors of the turnovers perfectly. It’s an excellent choice for an elegant dinner party or a cozy family meal.
When I first made this recipe for my family, I wasn’t sure how it would turn out. But after taking the first bite, we knew it was going to be a staple in our household. My husband, who is a bit picky with his food, couldn’t stop raving about how delicious it was. He said that the combination of beef, mushrooms, and thyme was perfect and that the puff pastry was buttery and flaky. And when we added the sweet chili wine sauce, it took the dish to the next level. Since then, we have made this recipe for every special occasion and even for weeknight dinners. It’s a family favorite that we all love.
Why This Beef Wellington Turnover with Sweet Chili Wine Sauce Recipe Stands Out?
- This recipe is a modern twist on a classic dish, making it unique and exciting.
- The addition of prosciutto and Dijon mustard adds an extra layer of flavor to the turnovers.
- The sweet chili wine sauce complements the flavors of the turnovers perfectly and takes the dish to the next level.
- The dish is easy to prepare, but it looks and tastes like it was made by a professional chef.
- It’s an excellent choice for special occasions, dinner parties, or cozy family meals.
Ingredients:
- 1 package (490g) Pepperidge Farm Puff Pastry, use both sheets
- 340g Sirloin, thinly sliced and chopped fine (can substitute with ground beef)
- 113g Prosciutto, 8 thin slices
- 437.5g Chopped Mushrooms
- 120g Chopped Yellow Onion
- 2 tablespoons Dijon Mustard
- ½ teaspoon Thyme
- Salt & Black Pepper, to taste
- 2 tablespoons Olive Oil, divided
- 1 Large Egg
- 1 tablespoon Water
Sweet Chili Wine Sauce:
- 150g White Granulated Sugar
- 120ml Water
- 60ml Rice Vinegar
- 1 tablespoon Sherry Wine
- 1 tablespoon Minced Garlic
- 1 teaspoon Red Pepper Flakes
- ½ tablespoon Soy Sauce
- 1 tablespoon Corn Starch
- 2 tablespoon Cold Water
Directions:
Begin by preparing the filling. Use a food processor to blend the chopped mushrooms and onions into fine pieces.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the chopped sirloin, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook for 3-4 minutes until the beef is browned. Drain the excess oil if necessary, then stir in the Dijon mustard and set aside.
Preheat the oven to 400 degrees Fahrenheit and 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. If needed, fold the prosciutto in half to fit. Spoon the beef mixture into the center of each square, diagonally from the top corner to the bottom corner.
Close the puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.
Place the turnovers on the prepared baking sheet. In a small dish, scramble the egg and water and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.
While the turnovers bake, prepare the sweet chili wine sauce. In a saucepan, whisk together all sauce ingredients except for 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 the Beef Wellington Turnovers with Sweet Chili Wine Sauce either as a dipping sauce or by drizzling the sauce over the top. Enjoy!
Notes:
- If you want to save time, you can prepare the filling a day ahead of time and keep it in the fridge until you’re ready to assemble the turnovers.
- Make sure the puff pastry is fully thawed before rolling it out to prevent cracking.
- The egg wash gives the turnovers a nice golden brown color, but if you’re allergic to eggs, you can use milk or cream instead.
- If you want a more intense flavor, you can add more red pepper flakes to the sauce.
In conclusion, the Beef Wellington Turnover with Sweet Chili Wine Sauce is a delicious and impressive dish that is perfect for special occasions or even just a fancy dinner at home. The combination of savory beef and mushrooms, wrapped in flaky puff pastry, and served with a sweet and spicy dipping sauce is sure to impress your guests. With a little bit of preparation and some patience, you can easily recreate this restaurant-quality dish at home. So why not give it a try and impress your loved ones with this tasty and visually stunning recipe?
FAQ
Can I use a different cut of beef for the filling?
Yes, you can use other cuts of beef, such as tenderloin or ribeye, but they may be more expensive. Sirloin is a good choice because it’s flavorful and affordable.
Can I use store-bought sweet chili sauce instead of making my own?
Yes, you can use store-bought sauce, but homemade sauce tastes fresher and has a more complex flavor.
Can I freeze the turnovers?
Yes, you can freeze the unbaked turnovers for up to 1 month. To bake, place them on a baking sheet and bake at 400 degrees Fahrenheit for 30-35 minutes, or until golden brown.
Can I make the turnovers smaller?
Yes, you can cut the puff pastry into smaller squares and adjust the filling accordingly. Keep in mind that the baking time may be shorter.
Can I make the turnovers vegetarian?
Yes, you can omit the beef and prosciutto and use a vegetarian substitute, such as portobello mushrooms or tofu.
Beef Wellington Turnover with Sweet Chili Wine Sauce
Ingredients
- 1 package 490g Pepperidge Farm Puff Pastry, use both sheets
- 340 g Sirloin thinly sliced and chopped fine (can substitute with ground beef)
- 113 g Prosciutto 8 thin slices
- 437.5 g Chopped Mushrooms
- 120 g Chopped Yellow Onion
- 2 tablespoons Dijon Mustard
- ½ teaspoon Thyme
- Salt & Black Pepper to taste
- 2 tablespoons Olive Oil divided
- 1 Large Egg
- 1 tablespoon Water
Sweet Chili Wine Sauce:
- 150 g White Granulated Sugar
- 120 ml Water
- 60 ml Rice Vinegar
- 1 tablespoon Sherry Wine
- 1 tablespoon Minced Garlic
- 1 teaspoon Red Pepper Flakes
- ½ tablespoon Soy Sauce
- 1 tablespoon Corn Starch
- 2 tablespoon Cold Water
Instructions
- Begin by preparing the filling. Use a food processor to blend the chopped mushrooms and onions into fine pieces.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the chopped sirloin, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook for 3-4 minutes until the beef is browned. Drain the excess oil if necessary, then stir in the Dijon mustard and set aside.
- Preheat the oven to 400 degrees Fahrenheit and 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. If needed, fold the prosciutto in half to fit. Spoon the beef mixture into the center of each square, diagonally from the top corner to the bottom corner.
- Close the puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.
- Place the turnovers on the prepared baking sheet. In a small dish, scramble the egg and water and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.
- While the turnovers bake, prepare the sweet chili wine sauce. In a saucepan, whisk together all sauce ingredients except for 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 the Beef Wellington Turnovers with Sweet Chili Wine Sauce either as a dipping sauce or by drizzling the sauce over the top. Enjoy!
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