Beef Wellington Turnover with Sweet Chili Wine Sauce

Ingredients:

• 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 cornstarch
• 2 tablespoons Cold Water

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