Certainly! Here’s a simplified recipe for Beef Wellington Turnovers. This version is a quick and easy twist on the classic Beef Wellington, perfect for a delicious appetizer or snack.
Ingredients:
- 1 sheet of puff pastry, thawed
- 1/2 pound (225g) beef tenderloin, thinly sliced
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120ml) beef broth
- 1/4 cup (60ml) red wine
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 egg (for egg wash)
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the beef slices with salt and pepper. Heat olive oil in a skillet over medium-high heat and quickly sear the beef on both sides until browned. Remove from the pan and set aside.
- In the same skillet, add chopped onions and garlic. Sauté until softened.
- Pour in beef broth, red wine, Worcestershire sauce, and dried thyme. Simmer until the liquid is reduced by half, creating a flavorful sauce.
- Roll out the puff pastry on a lightly floured surface. Cut it into squares or rectangles, depending on your preference.
- Spread a thin layer of Dijon mustard on each piece of pastry.
- Place a slice of seared beef on top of the mustard layer.
- Spoon a small amount of the onion and red wine reduction over the beef.
- Fold the pastry over the beef, sealing the edges. You can use a fork to press down on the edges.
- Beat the egg and brush it over the top of each turnover for a golden finish.
- Place the turnovers on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 15-20 minutes or until the pastry is golden brown and crispy.
- Allow the turnovers to cool for a few minutes before serving.
These Beef Wellington Turnovers are a delightful appetizer with all the rich flavors of the classic dish in a convenient, handheld form. Enjoy!
