Description
These Beef Wellington Turnovers are a delicious twist on the classic dish, featuring a savory ground beef and mushroom filling blended with cream cheese, all encased in flaky puff pastry. Perfectly baked to golden perfection, they make a hearty appetizer or main course that’s sure to impress.
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the turnovers.
- Sauté Aromatics: In a skillet over medium heat, sauté the diced onion and minced garlic until they become translucent and fragrant, about 3-4 minutes.
- Cook Mushrooms: Add the finely chopped mushrooms to the skillet and continue cooking until all moisture evaporates, which should take about 5-7 minutes.
- Brown Ground Beef: Stir in the ground beef, thyme, salt, and black pepper. Cook until the beef is thoroughly browned, approximately 8-10 minutes, breaking it up as it cooks.
- Add Cream Cheese: Remove the skillet from heat and mix in the cream cheese until well combined, creating a creamy, savory filling.
- Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut them into squares of desired size, usually about 4×4 inches.
- Assemble Turnovers: Spoon a portion of the beef mixture onto each pastry square.
- Seal Edges: Fold the pastry over the filling to form a turnover shape (triangular or rectangular), and press the edges firmly to seal them, preventing leakage during baking.
- Apply Egg Wash: Brush the tops and edges of each turnover with the beaten egg to give them a beautiful golden color when baked.
- Bake: Place the turnovers on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes or until the puff pastry is inflated and golden brown.
Notes
- Make sure to cook the mushrooms until their moisture has evaporated to avoid soggy turnovers.
- Seal the pastry edges tightly to prevent filling from escaping during baking.
- Use an egg wash to achieve a glossy and appetizing golden crust.
- Let turnovers cool a few minutes before serving to allow filling to set slightly.
