Description
These Beef Wellington Turnovers are a delicious twist on the classic, with a savory beef filling wrapped in golden, flaky puff pastry. Paired with a sweet chili wine sauce, these turnovers are perfect as a main dish or appetizer, combining rich flavors and elegant presentation.
Ingredients
Scale
- 1 package puff pastry
- 1 lb beef tenderloin, cut into small cubes
- 1 cup mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- 1/4 cup red wine
- 2 tbsp sweet chili sauce
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, cook the beef tenderloin until browned. Remove from skillet and set aside.
- In the same skillet, sauté the mushrooms, onion, and garlic until softened.
- Add the cooked beef back to the skillet and stir in the parsley. Season with salt and pepper.
- Add the red wine and sweet chili sauce, cooking until the sauce thickens.
- Roll out the puff pastry and cut into squares. Place a spoonful of the beef mixture in the center of each square.
- Fold the pastry over the filling to form a triangle and crimp the edges with a fork.
- Brush the turnovers with beaten egg and bake for 20 minutes or until golden brown.
- Serve with extra sweet chili wine sauce on the side.
Notes
- If you prefer, you can substitute the beef tenderloin with ground beef or another cut of beef.
- These turnovers can be made in advance and frozen, then baked directly from the freezer when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes