Beef Wellington Turnover with Sweet Chili Wine Sauce

Ingredients:

1 pkg Pepperidge Farm puff pastry 490g, use both sheets

340 g thinly sliced ​​and finely chopped sirloin (can substitute ground beef)

113 g Prosciutto 8 thin slices

437.5g Mushrooms, chopped

120 g chopped yellow onion

2 tablespoons Dijon mustard

½ teaspoon of thyme

salt and black pepper to taste

2 tablespoons olive oil divided

1 large egg

1 tablespoon of water

Sweet Chilli Wine Sauce:

150g White Granulated Sugar

120ml water

60ml rice vinegar

1 tablespoon sherry wine

1 tablespoon minced garlic

1 teaspoon red pepper flakes