Description
Delight in these Beef Wellington Turnovers, featuring tender beef and savory mushrooms enveloped in flaky puff pastry. Perfect for appetizers or a cozy meal, these turnovers combine classic flavors with convenience!
Ingredients
Scale
- 1 lb beef tenderloin or sirloin, cubed
- 1 cup mushrooms, finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 sheet puff pastry (thawed)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the Filling:
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Sauté the diced onion and minced garlic until softened, about 3-4 minutes. Add the chopped mushrooms and cook until browned and moisture has evaporated, about 5-7 minutes. Season with salt and pepper. Let cool.
- Cook the Beef:
- In the same skillet, increase the heat to medium-high. Add the cubed beef and sear for 2-3 minutes until browned but not fully cooked. Remove from heat and let cool slightly.
- Combine Filling:
- In a bowl, mix the sautéed vegetables with the beef and stir in the Dijon mustard.
- Assemble Turnovers:
- Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut it into squares (about 4x4 inches). Place a spoonful of the filling in the center of each square. Fold over to create triangles and seal the edges with a fork.
- Bake:
- Place turnovers on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 20-25 minutes or until golden brown.
Notes
- For extra flavor, consider adding fresh herbs like thyme or parsley to the filling.
- Feel free to customize the filling with additional vegetables or cheese for variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400
- Sugar: 2g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g