Beef Wellington Turnover with Sweet Chili Sauce

If you love the rich flavors of classic Beef Wellington but want something more fun and handheld, these Beef Wellington Turnovers with Sweet Chili Sauce are a must-try! They deliver all the savory satisfaction of the traditional dish—tender beef, buttery puff pastry, and a flavorful mushroom filling—wrapped into golden turnovers with a sweet and spicy dipping sauce that brings everything together beautifully.

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Why You’ll Love This Recipe
Perfectly Portable – These handheld turnovers are great for parties, lunchboxes, or an elegant appetizer.
All the Flavor, Less Fuss – Enjoy the essence of Beef Wellington without the complicated prep.
Crispy, Flaky Pastry – Puff pastry delivers golden layers with every bite.
Sweet & Spicy Twist – The chili dipping sauce adds an irresistible contrast.
Make Ahead Friendly – Prepare in advance and bake just before serving.

Ingredients You’ll Need

For the Beef Filling:

• 1 lb beef tenderloin or sirloin, cut into small cubes
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini or button mushrooms, finely chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp Dijon mustard
• 2 tbsp heavy cream (optional, for richness)

For the Turnovers:

• 2 sheets puff pastry, thawed
• 1 egg (for egg wash)
• 1 tbsp water (to mix with egg)
• Flour (for dusting)

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce (store-bought or homemade)
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp lime juice
• ½ tsp red pepper flakes (optional, for extra heat)

For Garnish & Serving:

• Fresh parsley, chopped
• Sesame seeds (optional)
• Extra chili sauce on the side

Tools You’ll Need

• Skillet or sauté pan
• Mixing bowls
• Rolling pin
• Baking sheet lined with parchment paper
• Pastry brush
• Small saucepan (for the sauce)
• Knife and cutting board

Step-by-Step Instructions

Step 1: Make the Beef Filling

1. Heat olive oil and butter in a skillet over medium heat.
2. Add chopped shallot and garlic; sauté for 1-2 minutes until fragrant.
3. Stir in mushrooms and cook for 5-7 minutes, until the moisture evaporates and the mushrooms are golden.
4. Add cubed beef, thyme, salt, and pepper. Cook for 3-4 minutes until just browned.
5. Stir in Dijon mustard and heavy cream (if using). Mix until combined and creamy.
6. Remove from heat and let cool completely before assembling the turnovers.

Step 2: Prepare the Puff Pastry

1. Preheat oven to 400°F (200°C).
2. Lightly flour a surface and roll out puff pastry sheets.
3. Cut each sheet into 4 equal squares (for a total of 8 turnovers).
4. Spoon the cooled beef mixture onto one side of each square, leaving a small border.
5. Fold over to form a triangle and press edges together with a fork to seal.
6. Place on a parchment-lined baking sheet.

Step 3: Apply Egg Wash & Bake

1. In a small bowl, whisk together the egg and water.
2. Brush the tops of the turnovers with egg wash.
3. Optional: Sprinkle sesame seeds or a pinch of sea salt on top for texture.
4. Bake for 18-22 minutes, or until golden brown and puffed.

Step 4: Make the Sweet Chili Sauce

1. In a small saucepan, combine sweet chili sauce, rice vinegar, soy sauce, lime juice, and red pepper flakes.
2. Warm over low heat, stirring occasionally for 2-3 minutes.
3. Set aside or pour into a serving bowl.

Step 5: Garnish & Serve

1. Once turnovers are baked, let them cool for 5 minutes.
2. Garnish with chopped parsley and serve with the warm sweet chili sauce.
3. Great for dipping or drizzling!

Tips for Perfect Turnovers
Cool the Filling – Hot filling will make the pastry soggy. Let it cool before assembling.
Seal Well – Use a fork to press the edges tightly, or your filling may leak.
Don’t Overstuff – Too much filling can burst the pastry open while baking.
Egg Wash is Key – It gives that gorgeous golden finish.
Serve Fresh – These are best enjoyed warm and crispy.

Serving Suggestions
Side Salad – A crisp cucumber or arugula salad adds freshness.
Roasted Veggies – Try asparagus or baby carrots for an elegant plate.
Fruit Chutney – A tangy apple or mango chutney is a fun variation on chili sauce.
Party Platter – Serve alongside mini quiches or stuffed mushrooms for an impressive spread.

How to Store & Reheat

Storing:
Refrigerate: Store leftover turnovers in an airtight container for up to 3 days.
Freeze: Unbaked turnovers can be frozen and baked straight from frozen (just add 5-7 more minutes to bake time).

Reheating:
Oven: Reheat at 350°F (175°C) for 10-12 minutes to crisp up.
Microwave: Not recommended—it softens the pastry.
Air Fryer: Reheat at 375°F (190°C) for 4-5 minutes for quick, crispy results.

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! Assemble the turnovers, store them in the fridge (or freezer), and bake them when needed.

2. What if I don’t eat mushrooms?
You can substitute with finely chopped spinach, caramelized onions, or cooked bell peppers.

3. Can I use ground beef instead of cubed beef?
Absolutely. Cook it the same way, just reduce the cook time slightly.

4. Is there a vegetarian version of this recipe?
Yes, swap the beef for lentils or plant-based meat alternatives, and follow the same method.

5. What can I use instead of puff pastry?
You can use pie dough or crescent roll dough, but puff pastry gives the best flaky texture.

Final Thoughts
These Beef Wellington Turnovers with Sweet Chili Sauce are a clever and flavorful twist on a beloved classic. The flaky pastry, savory mushroom-beef filling, and that irresistible sweet chili dip make every bite memorable. Perfect for entertaining, holidays, or simply treating yourself to something special—without all the effort of a full Beef Wellington.

Try it out and let me know how yours turn out! Don’t forget to share your creations on Pinterest or drop a review below. I’d love to see your take on this delicious dish.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 20g | Carbohydrates: 26g | Fat: 26g | Fiber: 2g | Sodium: 480mg

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