About
A simpler take on the English classic, these Wellington Turnovers are sure to please! You still get that beloved combo of flaky pastry wrapped around some juicy meat, but this version comes handheld and dippable... which we think is quite fun. In fact, we suggest our slightly sweet and spicy chili sauce for the ultimate dipping experience. Trust us, all the blokes will love this nosh we call Wellington Turnovers!
Ingredients
- For the turnovers:
- 1 3/4 cups mushrooms, chopped
- 1/2 cup yellow onion, chopped
- 2 tablespoons olive oil, divided
- 1 (12-ounce) sirloin, thinly sliced and finely chopped
- 1/2 teaspoon dried thyme
- salt, to taste
- black pepper, to taste
- 2 tablespoons Dijon mustard
- 1 (17.3-ounce, 2-count) package frozen puff pastry sheets, thawed
- 8 (2-ounce) slices prosciutto, thinly sliced
- 1 tablespoon water, room temperature, plus more, to taste
- 1 large egg
- For the chili sauce:
- 3/4 cup white sugar
- 1/2 cup water, room temperature, plus 2 tablespoons water, cold, divided
- 1/4 cup rice vinegar
- 1 tablespoon sherry wine
- 1 tablespoon garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Line a baking sheet with parchment paper.
Step 3 -In a food processor, add the mushrooms and the onions and pulse until they become fine pieces.
Step 4 -In a large pan over medium heat, add 1 tablespoon of the olive oil.
Step 5 -Add the sirloin slices, the mushroom mixture, and the thyme, the salt, and the pepper to the heated oil and cook until the meat is browned, about 3-4 minutes. Drain the excess grease.
Step 6 -Stir the Dijon mustard into the sirloin mixture.
Step 7 -Place the 2 puff pastry sheets side-by-side on a flat surface and use a rolling pin to roll them out.
Step 8 -Cut each of the puff pastry sheets into 4 equal squares.
Step 9 -Place 1 slice of the prosciutto diagonally on each of the puff pastry squares, folding the meat as needed to fit.
Step 10 -Spoon an even amount of the sirloin mixture on top of each of the prosciutto layers.
Step 11 -Fold one corner of each of the puff pastries over the top of the filling, then use the extra room temperature water to lightly wet the top of the folded corner. Take the opposite corner and lightly press it on top of the moistened corner over the filling to seal.
Step 12 -Place the turnovers on the prepared baking sheet.
Step 13 -In a small bowl, whisk the egg and 1 tablespoon of the room temperature water together.
Step 14 -Use a pastry brush to evenly coat the tops of each of the turnovers with the egg wash.
Step 15 -Bake the turnovers until they are golden-brown, about 20-25 minutes.
Step 16 -In a saucepan, whisk the white sugar, 1/2 cup of the room temperature water, the rice vinegar, the sherry wine, the garlic, the red chili flakes, and the soy sauce together and bring it to a simmer. Cook, stirring often, about 8 minutes.
Step 17 -In a small bowl, mix the cornstarch and the remaining 2 tablespoons of the cold water together.
Step 18 -Add the slurry to the chili sauce mixture and cook over high heat, stirring constantly, until it has thickened.
Step 19 -Pour the chili sauce into a serving bowl.
Step 20 -Serve the turnovers with the chili sauce for dipping.
