Beef Wellington Turnover with Sweet Chili Wine Sauce
Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 8
These savoury and classy beef Wellington turnovers are one of my faves appetizers! Puff pastries stuffed with thin slices of tender sirloin, prosciutto, sauteed mushrooms, and onion, seasoned with thyme and Dijon mustard. Do not forget to serve this with the simple yet crazy luscious sweet chilli wine sauce. This is a must-try and for keeps!
Ingredients
Beef Wellington Turnovers:
2 tablespoons Olive Oil, divided
12 ounces Sirloin, thinly sliced and chopped fine (or use ground beef)
17.3 ounces Package Pepperidge Farm Puff Pastry, use both sheets
4 ounces Prosciutto, 8 thin slices
½ c. Chopped Yellow Onion
1 ¾ c. Chopped Mushrooms
2 tablespoons Dijon Mustard
½ teaspoon Thyme
1 tablespoon Water
1 Large Egg
Salt & Black Pepper, to taste
Sweet Chili Wine Sauce:
1 tablespoon Minced Garlic
¾ c. White Granulated Sugar
½ c. Water
1 tablespoon Sherry Wine
¼ c. Rice Vinegar
1 teaspoon Red Pepper Flakes
1 tablespoon Corn Starch
2 tablespoons Cold Water
½ tablespoon Soy Sauce
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