Beef Wellington Turnover with Sweet Chili Wine Sauce

1 package 490g Pepperidge Farm Puff Pastry, use both sheets

340 g Sirloin thinly sliced and chopped fine (can substitute with ground beef)

113 g Prosciutto 8 thin slices

437.5 g Chopped Mushrooms

120 g Chopped Yellow Onion

2 tablespoons Dijon Mustard

½ teaspoon Thyme

Salt & Black Pepper to taste

2 tablespoons Olive Oil divided

1 Large Egg

1 tablespoon Water

Sweet Chili Wine Sauce:

150 g White Granulated Sugar

120 ml Water

60 ml Rice Vinegar

1 tablespoon Sherry Wine

1 tablespoon Minced Garlic

1 teaspoon Red Pepper Flakes

½ tablespoon Soy Sauce

1 tablespoon Corn Starch

2 tablespoon Cold Water

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