Ever thought of turning the elegant Beef Wellington into a handheld delight? These Beef Wellington Turnovers are your answer, combining the luxurious flavors of the original with the convenience and fun of a pastry turnover.
Why This Recipe Works
- Perfect for parties or a fancy snack, these turnovers pack all the flavors of Beef Wellington into a bite-sized package.
- Using puff pastry saves time without sacrificing the flaky, buttery crust that makes Beef Wellington so irresistible.
- The duxelles (mushroom mixture) adds a depth of flavor that complements the beef beautifully, making each bite a savory delight.
Ingredients
- 1 lb beef tenderloin, cut into small cubes
- 2 cups mushrooms, finely chopped
- 1 sheet puff pastry, thawed
- 2 tbsp Dijon mustard
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife
- Mixing bowls
Instructions
Step 1: Prepare the Duxelles
Start by finely chopping your mushrooms until they resemble a coarse paste. Cook them in a pan over medium heat until all the moisture has evaporated, about 10 minutes. Season with salt and pepper to taste. This concentrated mushroom mixture will be the base of your turnovers’ flavor.
Step 2: Sear the Beef
Season your beef cubes with salt and pepper. In a hot pan, sear the beef on all sides for about 2 minutes per side. You’re not cooking them through, just getting a nice crust. Remove from heat and let them cool slightly before mixing with a tablespoon of Dijon mustard for an extra flavor kick.
Step 3: Assemble the Turnovers
Roll out your puff pastry on a lightly floured surface. Cut into squares, then spoon a bit of the duxelles onto each, followed by a piece of beef. Fold the pastry over to form a triangle, sealing the edges with a fork. Brush with egg wash for a golden finish.
Step 4: Bake to Perfection
Preheat your oven to 400°F. Place the turnovers on a parchment-lined baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown. Let them cool for a few minutes before serving to avoid burns from the hot filling.
Tips and Tricks
For an even more luxurious version, wrap each beef cube in a thin slice of prosciutto before adding it to the pastry. This adds a salty, umami layer that’s absolutely divine. If you’re short on time, pre-made duxelles can be found in some specialty stores. And for those who love a bit of heat, a sprinkle of red pepper flakes in the duxelles can add a nice kick.
Recipe Variations
- Vegetarian Version: Replace the beef with roasted butternut squash or portobello mushrooms.
- Cheesy Twist: Add a small cube of blue cheese or brie inside each turnover for a melty surprise.
- Spicy Kick: Mix a teaspoon of chili powder into the duxelles for a spicy version.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Assemble the turnovers up to the baking step, then freeze them. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.
What’s the best way to seal the turnovers?
Using a fork to crimp the edges not only seals them but also adds a decorative touch. For extra security, you can brush the edges with a bit of water before sealing.
Can I use something other than beef tenderloin?
While tenderloin is traditional for its tenderness, you can use sirloin or even ground beef for a more economical version. Just adjust the cooking time accordingly.
Summary
These Beef Wellington Turnovers are a playful yet sophisticated take on the classic dish, perfect for impressing guests or treating yourself. With flaky pastry, savory beef, and rich duxelles, they’re a bite-sized celebration of flavors.
