Ensure filling is fully cooled before assembling. Do not overfill the pastry. Serve warm for the crispiest, flakiest texture.
Irresistible Beef Wellington Turnovers Fancy Party Favorite
Golden puff pastry filled with tender beef and savory mushrooms, baked to flaky perfection for an elegant party favorite.
Ingredients
Scale
1 pound (450 g) beef tenderloin or sirloin, cubed
1 teaspoon (5 g) kosher salt
½ teaspoon (2 g) black pepper
1 tablespoon (15 ml) olive oil
8 ounces (225 g) cremini mushrooms, finely chopped
2 cloves garlic, minced
1 tablespoon (14 g) unsalted butter
½ teaspoon (2 g) fresh thyme leaves
1 sheet (14 ounces / 400 g) puff pastry
1 large egg
1 tablespoon (15 ml) water
Instructions
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Cook mushrooms in butter until moisture evaporates. Add garlic and thyme; cool.
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Season and quickly sear beef cubes in olive oil. Cool.
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Roll out puff pastry and cut into 4 squares.
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Add mushroom mixture and beef to center of each square.
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Fold into triangles and seal edges.
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Brush with egg wash and cut small slits on top.
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Bake at 400°F (200°C) for 18–22 minutes until golden.