Description
This Beef Wellington Turnover recipe combines tender ground beef, sautéed mushrooms, onions, and a creamy blend of cream cheese wrapped in flaky puff pastry. Perfect as a savory snack or appetizer, these turnovers bake to a golden brown and melt-in-your-mouth perfection in just under an hour.
Ingredients
Scale
Beef Mixture
- 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
Puff Pastry
- 1 package puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the turnovers.
- Sauté Aromatics: In a skillet over medium heat, sauté the diced onion and minced garlic until translucent and fragrant, about 3-4 minutes.
- Cook Mushrooms: Add the finely chopped mushrooms to the skillet, cooking until all moisture evaporates, usually around 5-7 minutes, stirring occasionally.
- Brown Ground Beef: Stir in the ground beef, thyme, salt, and black pepper. Cook thoroughly until beef is browned and cooked through, approximately 6-8 minutes.
- Add Cream Cheese: Remove the pan from heat, then fold in the cream cheese to create a creamy, cohesive filling mixture. Mix well.
- Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut them into squares large enough to hold the beef filling.
- Fill Pastry Squares: Place a spoonful of the beef mixture on each pastry square, ensuring not to overfill to allow for easy sealing.
- Seal Turnovers: Fold the pastry over the filling to form a turnover shape and carefully seal the edges by pressing them firmly with a fork or your fingers.
- Apply Egg Wash: Brush the top of each turnover with the beaten egg to give a beautiful golden and glossy finish after baking.
- Bake: Arrange the turnovers on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes until golden brown and puffed.
Notes
- Make sure to squeeze out excess moisture from mushrooms if needed to prevent soggy pastry.
- You can substitute cream cheese with ricotta or mascarpone for a slightly different creaminess.
- Serve warm for best texture and flavor.
- Turnovers can be prepared ahead and baked just before serving.
