Creating Beef Wellington Turnovers is easy when you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cook the Beef: In a skillet, heat olive oil over medium heat. Add the chopped beef, season with salt and pepper, and cook for 3-4 minutes until browned. Remove and set aside.
3. Prepare the Duxelles: In the same skillet, add shallots and garlic. Sauté for 2 minutes until fragrant. Then add the finely chopped mushrooms and thyme. Cook for 5-7 minutes until moisture evaporates. Season with salt and pepper.
4. Combine Ingredients: Stir the cooked beef into the mushroom mixture and add Dijon mustard. Mix until well-combined. Remove from heat and let cool slightly.
5. Prepare Puff Pastry: Roll out the puff pastry on a floured surface. Cut each sheet into squares (approximately 4×4 inches).
6. Fill the Turnovers: Place a generous spoonful of the beef and mushroom mixture in the center of each pastry square.
7. Seal the Pastries: Fold the pastry over to form triangles. Press the edges together with a fork to seal properly.
8. Egg Wash: Beat the egg and brush it over the top of the turnovers for a shiny finish.
9. Bake: Place the turnovers on the prepared baking sheet and bake in the preheated oven for 25-30 minutes or until golden brown.
10. Cool: Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

These clear steps pave the way for preparing these remarkable turnovers effortlessly!