Description
This Beef Wellington Turnover recipe features a savory ground beef and mushroom filling blended with cream cheese, all encased in flaky puff pastry. These turnovers are perfect as a hearty appetizer or a satisfying main dish, baked to golden perfection with an egg wash for a glossy finish.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 cup mushrooms, finely chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cream cheese
Pastry
- 1 package puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the turnovers evenly and getting a golden crust.
- Sauté vegetables: In a skillet over medium heat, sauté the diced onion and minced garlic until they become translucent, releasing their aromas and softening up nicely, about 5 minutes.
- Add mushrooms: Add the finely chopped mushrooms to the skillet and cook until all the moisture evaporates, which typically takes around 7-8 minutes. This step ensures the filling won’t be soggy.
- Cook beef with seasoning: Stir in the ground beef, thyme, salt, and black pepper. Cook the mixture, breaking up the beef, until it’s browned and cooked through, about 8-10 minutes.
- Mix in cream cheese: Remove the skillet from heat and stir in the cream cheese until it’s fully incorporated, giving the filling a creamy texture and rich flavor.
- Prepare the pastry: Roll out the puff pastry sheets on a clean surface and cut them into squares sized to your preference, usually about 4×4 inches for easy handling.
- Assemble turnovers: Place a spoonful of the beef and mushroom filling onto each pastry square.
- Fold and seal: Fold each pastry square over the filling to create a triangle or rectangle shape, then press the edges to seal tightly, preventing the filling from leaking out during baking.
- Apply egg wash: Brush the top of each turnover with beaten egg; this will produce a shiny, golden finish once baked.
- Bake: Arrange the turnovers on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the puff pastry is puffed up and golden brown.
Notes
- Make sure the mushroom moisture is completely cooked off to avoid soggy pastry.
- Use cold puff pastry sheets for easier handling and better puffiness.
- Let the beef mixture cool slightly before filling the pastry to prevent softening it prematurely.
- You can freeze assembled but unbaked turnovers for up to 1 month; bake directly from frozen, adding an extra 5-7 minutes to the baking time.
- Serve warm for the best texture and flavor experience.
