Description

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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Ingredients

Scale

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

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Instructions

Step 1: Prepare the Mushroom and Beef Filling

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

Step 2: Roll and Fill the Puff Pastry

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

Step 3: Egg Wash and Bake

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

Step 4: Make the Sweet Chili Sauce

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

Step 5: Serve and Garnish

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

Notes

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.

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