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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.
Try these beef Wellington turnovers at your next dinner party!
Beef Wellington turnovers with sweet chili wine sauce is a delightful and innovative variation of the classic Beef Wellington, but in individual portions.
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 onTraditional Beef Wellingtonrecipes that are so popular. They are 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 before 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 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 thisPork Wellingtonrecipe.
I also have a delicious mini beef Wellingtons appetizer that is bite-sized and great for special occasions.
Ingredients for Beef Wellington Turnovers
- Pepperidge Farm Puff Pastry (use both sheets it comes with) orHomemade Puff Pastry
- Finely Chopped Sirloin, Ribeye, or other cut of beef (Can substitute with ground beef)
- Prosciutto (Or Parma Ham)
- Baby Bella or White ButtonMushrooms
- Yellow Onion
- Dijon Mustard
- Dried or Fresh Thyme
- Salt & Black Pepper
- Olive Oil
- Large Egg
- Water
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
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 skillet 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 lightly floured 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.
- Place beef and mushroom filling 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 parchment-lined 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 with a pastry brush. 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.
Make-Ahead
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.
Storage
Refrigerate
- Store leftover beef wellington turnovers in an airtight container in the refrigerator for up to 3-4 days.
Freeze
- 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.
Reheating
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.
Oven
- 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.
Toaster Oven
- 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.
Air Fryer
- 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 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.
4.56 from 220 votes
Print Pin Rate
Course: Appetizers
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 Servings
Author: Tiffany
Ingredients
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 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
Instructions
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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Nutrition
Calories: 288 kcalCarbohydrates: 30 gProtein: 14 gFat: 12 gSaturated Fat: 3 gPolyunsaturated Fat: 7 gCholesterol: 62 mgSodium: 366 mgFiber: 1 gSugar: 11 g
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Hi, I’m Tiffany!
I'm the recipe developer and food photographer behind Simply Happenings. I'm also a wife, mom to two adventurous little boys, registered nurse, and live in the great Midwest. I like to feature quick 30-minute dinners, one-pot meals, and delicious recipes you can cook with all of your favorite household appliances. Read More →
Reader Interactions
Comments
Cote
The turnovers were fantastic. I’ll definitely be making them again but the sauce was borderline inedible and ended up getting thrown out. We used a teriyaki sauce instead and it was great!Reply
- Tiffany
Hi Cote,
I’m sorry to hear you disliked the sauce. Most readers state the sauce is what makes this recipe.
Our family loves sweet chili sauce and I simply added wine to it. Of course, it’s not for everyone.
I’m glad you found a sauce you enjoy with it.
Cheers!
TiffanyReply
- Jeanette Hammontree
Hi Tiffany,
Is the mushroom taste noticeable, or no because they’re mixed in after being grounded in the food processor? My husband and I really don’t like mushrooms, but I’m open to eating them if they’re mixed in so we’ll you can’t taste them. I would have to do this and see if my husband notices. 🙃
Reply
- Tiffany
Hi Jeanette,
I don’t personally notice a strong mushroom flavor because it is well blended in this recipe with the meat. If they were separated I believe I’d notice a more earthy flavor in some bites.
TiffanyReply
- Diane
The family loved these turnovers. Very flavorful with the sweet heat of the sauce. The meat is full of flavor as well. If you don’t have puff pastry you could use a pita or even flour tortillas. Change up the sauce and make it Greek by using tzatziki! I’ll leave off the prosciutto next time which will keep the dish at a budget friendly level. A keeper for sure.Reply
- Penny
These are not only simple to make but they are absolutely DELICIOUS!!! They’ve become a staple in our house. I will admit, I was reluctant because Beef Wellington isn’t an easy dish to make but this recipe perfect!! Thank you so much for sharing this recipe. We’re having it this evening and everyone is so excited!!Reply
- Rod
Made these as an appetizer. Doctored the sauce as one of our guests can’t handle hot spices. I’ve all loved them…even has to print out the recipe for one person. They were easy to make.Reply
- Pamela Bronder
Very good. We thought it would be labor intensive but it wasn’t. We served with a side of roasted cauliflower and broccoli. The sweet chili pepper packed a punch but made a perfect accompaniment. My next effort will be to make more but on a smaller scale.Reply
- April Stewart
What would be a good side dish?
Reply
- Tiffany
A good side dish would be roasted root vegetables, asparagus with parmesan, or wild rice. Vegetable sides would help lighten this if you are serving it as a main entree.
Reply
- Abby
Can you use canned mushrooms for this recipe and white Riesling in place of the sherry?
Reply
- Abby
Oh and what about crescent rolls if I can’t find puff pastry?
Reply
- Tiffany
Abby,
I have had other readers state they used crescent rolls and stated it turned out okay, but it also takes away from the original dish and changes the flavor and texture to some degree. If you do use crescent rolls you will not need to use the egg wash on top.
TiffanyReply
- Tiffany
Hi Abby,
You can definitely use substitutes for this recipe, especially in times when it’s difficult to find ingredients in the stores. Both of these substitutes should work well.
TiffanyReply
- Kathy
I’m wondering if you could use leftover beef roast chopped finely as a substitute for the sirloin?
Reply
- Tiffany
Absolutely! I’ve had many readers use leftover steak, roasts, and ground beef in this recipe and they’ve all reported that it tasted great!
Reply
- Karen
I have a big bottle of sweet Thai chili sauce. Can I just doctor that up a bit to use for this recipe?
Reply
- Tiffany
Absolutely!
Reply
- Penny
@Karen, I had a bottle of this as well and while I prefer the one included in the recipe, it was delicious with the bottled chili.
Reply
- Johnny Steinbecker
Great recipe. My kids always make a mess of it. But it’s worth it. I probably shouldn’t be ok with that trade-off, but I am hah.Reply
- Susan popper
The best and so easy!Reply
- Jas
Any substitute for egg wash? My daughter is allergic to eggs.
Reply
- Tiffany
Hi Jas,
A good substitute for egg wash in this recipe is butter. Brushing butter on top would allow the tops of the turnover to still get that nice golden brown color as they bake.
-TiffanyReply
- Desi
Followed recipe exactly as written… Delicious!Reply
- Paula
I made mine in mini muffin pans. Layered several small squares of prosciutto in the bottom of the puff pastry cup and added a heaping tablespoon of the beef mixture. Added a dollop of homemade horseradish sauce on top when they came out of the oven. A keeper.Reply
- Cornelia
Hello, any tips for making these the night before they are needed? I’m thinking I can do everything but the egg wash and then just refrigerate.
Reply
- Tiffany
Hi Cornelia,
I would do just like you said and make them completely up until the egg wash.
Once you’re ready to bake them, I’d take them out of the refrigerator about 20 minutes in advance to allow them to come to room temperature so they bake well and do the egg wash just before placing them in the oven.
Also, while storing them in the refrigerator, be careful not to have them touching. The puff pastry can stick together and then tear when you separate them.
-TiffanyReply
- Pam
can you reheat these after being cooked?
Reply
- Tiffany
Hi Pam,
I recommend reheating them in the oven at 350 degrees Fahrenheit for about 20 minutes. This way the puff pastry can get a little crispy again.
-Tiffany
-Tiffany
Reply
- Holly33079
How do you recommend reheating these?
Reply
- Tiffany
Hi Holly,
I recommend reheating in the oven at 350 degrees Fahrenheit for about 20 minutes. This allows them to get a little more crispy while reheating.
-Tiffany
Reply
- Jennifer
I don’t have any prosciutto…will thin deli ham slices be okay to use instead?
Reply
- Tiffany
Yes, ham is a great substitute. Other options that work well are capicola or pancetta if you happen to have those available to you.
Reply
- April
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!Reply
- Tiffany
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!
-TiffanyReply
- brett
looks pretty goodReply
- Janet Martin
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!Reply
- Tiffany
Janet,
I’m so glad you enjoyed the turnovers! Thank you for coming back and leaving a review!
-TiffanyReply
- Stephanie
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!
Reply
- Tiffany
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.
Reply
- Julie
Is it really 3 tablespoons of garlic? Seems like a lot.
Reply
- Tiffany
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.
-TiffanyReply
- Julie
Made it the other night and put in 2 tbs garlic. It was all SO good; and the turnovers were amazing. I’ll be making these again for sure. Thanks for the recipe!Reply
- Tiffany
Julie, I’m glad you liked it! Thank you for stopping by!
-TiffanyReply
- Veronica
This was delish and easier to make than I thought it would be. The sauce was amazing too, but way too much for the amount of food. I would cut the sauce recipe in half next time.Reply
- Laura
My family devoured these. Next time I’d use a little less red pepper flakes and a a little less garlic. They barely left me any. This is definitely getting pinned to my “tried and true”recipes boardReply
- Erica
Do the pastry need to be thawed before stuffing & baking?
Reply
- Tiffany
Hi Erica,
Yes the puff pastry needs to be fully thawed first. I remove mine from all of the packaging, but still folded. It typically takes about 30 minutes at room temperature before I can unfold them easily.Reply
- Sarah
Can you freeze these after they are baked?
Reply
- Tiffany
Hi Sarah,
Freezing them after baking is not recommended as the puff pastry does not hold up well after thawing. It can become mushy.
If you are looking to freeze them ahead of time, it’s best to freeze them when they’re still raw after filling them with the cooked beef mixture. Then once you’re ready to bake them brush them with the final egg wash before baking.
-TiffanyReply
- Shirl
Hi Tiffany. This recipe sounds divine! I plan on making it today. I am not sure if I can get any rice vinegar or sherry wine for the sauce. Any substitutes that you know of?
Reply
- Tiffany
Hi Shirl,
A good alternative for rice vinegar would be apple cider vinegar. The sherry wine can be replaced with a dry white wine.
I hope this helps!
-TiffanyReply
- patricia
Just making sure that you are talking about ALREADY COOKED sirloin when in your recipe you say: thinly sliced and chopped fine sirloin, correct?
Reply
- Tiffany
In the recipe I have you add it to a pan and cook it for 3-4 minutes. When it’s placed on the puff pastry it is cooked before placing it in the oven. 🙂
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