Description

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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Ingredients

Scale

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

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Instructions

Step 1: Make the Beef Filling

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

Step 2: Prepare the Puff Pastry

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

Step 3: Apply Egg Wash & Bake

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

Step 4: Make the Sweet Chili Sauce

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

Step 5: Garnish & Serve

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

Notes

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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: American