Served at the 2025 Farmers’ Table Wine Trail, Adam Puchta Winery
Ingredients:
For the Beef Wellington Turnovers:
1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
1 lb. finely chopped sirloin, ribeye, or other cut of beef (ground beef can be substituted)
1 cup baby Bella or white button mushrooms, finely chopped
1 small yellow onion, finely chopped
2 tablespoons Dijon mustard
1 teaspoon fresh or dried thyme
Salt and black pepper, to taste
1 tablespoon olive oil
1 large egg, beaten with 1 tablespoon water (for egg wash)
Flour (for dusting)
For the Sweet Chili Wine Sauce:
1/2 cup white granulated sugar
1/2 cup water
1/4 cup rice vinegar
1/4 cup Chambourcin
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening)
Instructions
1. In a food processor, add chopped mushrooms and onions and pulse until blended into fine pieces.
2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add chopped sirloin, mushrooms, onions, and thyme. Season with salt and pepper to taste. Cook 3-4 minutes until beef is browned, drain, if necessary, stir in Dijon mustard, and set aside.
3. Preheat oven to 400℉. Line a baking sheet with parchment paper.
4. 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.
5. Place 1 slice of prosciutto diagonally on each square (will likely need to be folded in half to fit). Spoon beef mixture into the center of each square, diagonally so that it goes from the top corner to the bottom corner. See photos above. Close puff pastry by lightly wetting two opposite corners and overlapping, pressing to adhere so they do not open during baking.
6. Place turnovers on the prepared baking sheet. Beat egg and water in a small dish, and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.
7. While they bake, prepare the sauce by using a saucepan and whisk all ingredients except the cold water and cornstarch. Bring to a simmer for about 8 minutes, stirring often.
8. Mix cornstarch and cold water in a small bowl and add to the saucepan over high heat while constantly stirring as it thickens. Serve with turnovers as a dipping sauce or drizzle over top
Serves: 8
Serve with Adam Puchta Winery Chambourcin
