Beef Wellington Turnover with Sweet Chili Sauce

If you’re craving the elegance of Beef Wellington but want something more approachable and snackable, these Beef Wellington Turnovers with Sweet Chili Sauce are your new go-to recipe. Tender beef and savory mushroom duxelles are wrapped in flaky puff pastry, then baked until golden and crisp. Serve with a bold sweet chili dipping sauce, and you’ve got the perfect appetizer, lunch, or party bite that’ll impress every guest.

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Why You’ll Love This Recipe
Mini Beef Wellington – All the flavor of the classic dish in a convenient, handheld form.
Crowd-Pleaser – Ideal for game days, holidays, or dinner parties.
Flavor Explosion – Juicy beef, buttery mushrooms, and crispy pastry with a sweet-and-spicy twist.
Easy Yet Impressive – No need for a full roast or complicated prep.
Freezer Friendly – Make ahead and bake fresh when needed.

Ingredients You’ll Need

For the Beef Filling:

• 1 lb beef sirloin or tenderloin, finely diced
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 medium shallot, minced
• 8 oz mushrooms (cremini or white), finely chopped
• 1 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ tsp dried thyme
• Salt and pepper to taste

For the Turnovers:

• 2 sheets frozen puff pastry, thawed
• 1 egg (for egg wash)
• 1 tbsp water
• Flour (for rolling out pastry)

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce (store-bought or homemade)
• 1 tbsp lime juice
• 1 tsp soy sauce
• ½ tsp garlic powder
• ¼ tsp chili flakes (optional, for heat)

For Garnish & Serving:

• Fresh parsley, chopped
• Sesame seeds (optional)
• Lime wedges
• Extra dipping sauce

Tools You’ll Need

• Large skillet
• Rolling pin
• Pastry brush
• Baking sheet lined with parchment
• Knife and cutting board
• Small bowl for egg wash
• Small saucepan for sauce

Step-by-Step Instructions

Step 1: Prepare the Mushroom and Beef Filling

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add shallots and garlic; sauté for 1 minute until softened.
3. Add chopped mushrooms and cook until all moisture has evaporated, about 6-8 minutes.
4. Stir in thyme, salt, pepper, and Worcestershire sauce. Cook another minute.
5. Push mushrooms to the side and add diced beef. Cook for 3-4 minutes, just until browned.
6. Stir in Dijon mustard and remove from heat. Let the filling cool completely.

Step 2: Roll and Fill the Puff Pastry

1. Preheat your oven to 400°F (200°C).
2. Lightly flour your work surface and roll out each puff pastry sheet to smooth the seams.
3. Cut each sheet into 4 equal squares (8 squares total).
4. Spoon about 2 tablespoons of cooled filling onto one half of each square.
5. Fold over to form a triangle and press edges with a fork to seal tightly.
6. Place turnovers on a parchment-lined baking sheet.

Step 3: Egg Wash and Bake

1. Whisk the egg with 1 tbsp water to make an egg wash.
2. Brush the tops of each turnover with the egg wash.
3. Optional: sprinkle with sesame seeds for crunch and color.
4. Bake for 18-22 minutes or until golden brown and puffed.

Step 4: Make the Sweet Chili Sauce

1. In a small saucepan over low heat, combine sweet chili sauce, lime juice, soy sauce, garlic powder, and chili flakes.
2. Warm gently, stirring occasionally, for about 3 minutes.
3. Pour into a small serving bowl and set aside.

Step 5: Serve and Garnish

1. Let turnovers cool for 5 minutes before serving.
2. Garnish with chopped parsley and serve with lime wedges.
3. Dip in the sweet chili sauce and enjoy every savory-spicy bite.

Tips for the Best Turnovers
Cool the Filling – Hot filling will soften the pastry and make it harder to seal.
Use Quality Beef – Tender cuts like sirloin or tenderloin give the best texture.
Don’t Overfill – Too much filling can cause the turnovers to burst.
Crimp the Edges – Press firmly with a fork to prevent leaks.
Bake Until Golden – Don’t underbake; you want deep golden color and crispness.

Serving Suggestions
Party Platter – Serve alongside sliders, wings, and dips for a fun appetizer spread.
Side Salad – A fresh cucumber or mixed greens salad balances the richness.
Roasted Veggies – Great with oven-roasted green beans or asparagus.
Meal Prep – Pack a couple with a small salad for a gourmet lunchbox option.

How to Store & Reheat

Storing:
Refrigerate: Keep in an airtight container in the fridge for up to 3 days.
Freeze: Freeze unbaked turnovers on a tray, then transfer to a bag for up to 2 months.

Reheating:
Oven: Reheat at 350°F (175°C) for 10 minutes or until crisp.
Air Fryer: Air fry at 375°F (190°C) for 5-6 minutes.
Avoid the microwave—it softens the pastry.

Frequently Asked Questions

1. Can I use ground beef instead of diced beef?
Yes! Just cook it through with the mushroom mixture and drain excess fat.

2. What if I don’t have puff pastry?
Try crescent dough or pie dough for a similar effect, though the texture will differ.

3. Can I make these vegetarian?
Absolutely—swap the beef for lentils, chickpeas, or extra mushrooms.

4. How spicy is the chili sauce?
It’s sweet with a hint of spice, but you can reduce or increase the chili flakes to taste.

5. Can I freeze them after baking?
Yes, reheat in the oven or air fryer for best results—no need to thaw.

Final Thoughts
These Beef Wellington Turnovers with Sweet Chili Sauce are a delicious fusion of classic British fare and bold Asian-inspired flavors. The flaky, golden crust paired with the rich, savory filling and a punchy dipping sauce is pure culinary comfort. Whether you’re making them for a fancy gathering or just to spice up your weeknight dinner, they’re guaranteed to become a household favorite.

Give this recipe a try and let me know how it turned out for you! Tag your kitchen creations on Pinterest or leave a comment below—I’d love to see your take on this fun twist on a classic.

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

Nutritional Information (Per Serving):
Calories: 430 | Protein: 21g | Carbohydrates: 28g | Fat: 27g | Fiber: 2g | Sodium: 510mg

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