{"id":4426,"date":"2023-05-14T00:16:36","date_gmt":"2023-05-13T17:16:36","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4426"},"modified":"2023-05-14T00:16:36","modified_gmt":"2023-05-13T17:16:36","slug":"beef-wellington-turnover-with-sweet-chili-wine-sauce","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/beef-wellington-turnover-with-sweet-chili-wine-sauce.html","title":{"rendered":"Beef Wellington Turnover with Sweet Chili Wine Sauce"},"content":{"rendered":"

How to make Beef Wellington Turnover with Sweet Chili Wine Sauce<\/h2>\n

\"\"<\/p>\n

Ingredients:<\/h2>\n

1 package 490g Pepperidge Farm Puff Pastry, use both sheets<\/p>\n

340 g Sirloin thinly sliced and chopped fine (can substitute with ground beef)<\/p>\n

113 g Prosciutto 8 thin slices<\/p>\n

437.5 g Chopped Mushrooms<\/p>\n

120 g Chopped Yellow Onion<\/p>\n

2 tablespoons Dijon Mustard<\/p>\n

\u00bd teaspoon Thyme<\/p>\n

Salt & Black Pepper to taste<\/p>\n

2 tablespoons Olive Oil divided<\/p>\n

1 Large Egg<\/p>\n

1 tablespoon Water<\/p>\n

Sweet Chili Wine Sauce:<\/strong><\/p>\n

150 g White Granulated Sugar<\/p>\n

120 ml Water<\/p>\n

60 ml Rice Vinegar<\/p>\n

1 tablespoon Sherry Wine<\/p>\n

1 tablespoon Minced Garlic<\/p>\n

1 teaspoon Red Pepper Flakes<\/p>\n

\u00bd tablespoon Soy Sauce<\/p>\n

1 tablespoon Corn Starch<\/p>\n

2 tablespoon Cold Water<\/p>\n

Instructions:<\/h2>\n

Begin by preparing the filling. Use a food processor to blend the chopped mushrooms and onions into fine pieces.<\/p>\n

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the chopped sirloin, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook for 3-4 minutes until the beef is browned. Drain the excess oil if necessary, then stir in the Dijon mustard and set aside.<\/p>\n

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.<\/p>\n

On a clean surface, roll out both puff pastry sheets side by side. Cut each sheet in half from left to right and top to bottom to create 4 equal squares on each sheet.<\/p>\n

Place 1 slice of prosciutto diagonally on each square. If needed, fold the prosciutto in half to fit.<\/p>\n

Spoon the beef mixture into the center of each square, diagonally from the top corner to the bottom corner.<\/p>\n

Close the puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.<\/p>\n

Place the turnovers on the prepared baking sheet. In a small dish, scramble the egg and water and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.<\/p>\n

While the turnovers bake, prepare the sweet chili wine sauce. In a saucepan, whisk together all sauce ingredients except for the cold water and cornstarch. Bring to a simmer for about 8 minutes, stirring often. Mix cornstarch and cold water in a small bowl, and add to the saucepan over high heat while constantly stirring as it thickens.<\/p>\n

Serve the Beef Wellington Turnovers with Sweet Chili Wine Sauce either as a dipping sauce or by drizzling the sauce over the top. Enjoy!<\/p>\n

Notes:<\/h2>\n

If you want to save time, you can prepare the filling a day ahead of time and keep it in the fridge until you’re ready to assemble the turnovers.<\/p>\n

Make sure the puff pastry is fully thawed before rolling it out to prevent cracking.<\/p>\n

The egg wash gives the turnovers a nice golden brown color, but if you’re allergic to eggs, you can use milk or cream instead.<\/p>\n

If you want a more intense flavor, you can add more red pepper flakes to the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make Beef Wellington Turnover with Sweet Chili Wine Sauce Ingredients: 1 package 490g Pepperidge Farm Puff Pastry, use both sheets 340 g Sirloin thinly sliced and chopped fine (can substitute with ground beef) 113 g Prosciutto 8 thin slices 437.5 g Chopped Mushrooms 120 g Chopped Yellow Onion 2 tablespoons Dijon Mustard \u00bd […]<\/p>\n","protected":false},"author":1,"featured_media":4427,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4426"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4426"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4426\/revisions"}],"predecessor-version":[{"id":4428,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4426\/revisions\/4428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4427"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}