Beef Wellington Turnovers With Sweet Chilli Wine Sauce

Beef Wellington Turnovers:--
490 g puff pastry, use both sheets
340 g Sirloin, thinly sliced & chopped
110 g prosciutto, 8 thin slices
1¾ cup chopped mushrooms
½ cup chopped onion
2 tsp SIDS HOT WORCESTER SAUCE
2 tbsp Dijon mustard
½ tsp thyme
SIDS SALT & PEPPER to taste
2 tbsp rice bran oil, divided
1 egg
1 tbsp water
Sweet Chilli Wine Sauce:--
¾ cup white sugar
½ cup water
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp sherry
1 tbsp minced garlic
1 tsp chilli flakes
½ tbsp soy sauce
1 tbsp cornflour
2 tbsp cold water

In a food processor, add chopped mushrooms, SIDS HOT WORCESTER SAUCE and onions and pulsate until blended into fine pieces.
Heat 1 tablespoon of oil in a large pan to medium-high. Once hot, add chopped sirloin, mushrooms, onions, and thyme. Season with SIDS SALT & PEPPER to taste. Cook 3-4 minutes until beef is browned, stir in dijon mustard, and set aside.
Preheat oven to 200°C. Line a baking tray with baking paper.
On a clean surface, roll out both puff pastry sheets side by side. Cut each sheet in half from left to right and top to bottom to create 4 equal squares on each sheet.
Place 1 slice of prosciutto diagonally on each square. (will likely need to be folded in half to fit) Spoon beef mixture into the centre of each square, diagonally so that it goes from the top corner to the bottom corner. Close puff pastry by lightly wetting two opposite corner tips and overlapping, pressing to adhere so they do not open during baking.
Place turnovers on the baking tray. Scramble egg and water in a small dish and brush each puff pastry with egg wash. Bake for 20-25 minutes until golden brown.
While they bake, prepare the sauce by whisking all ingredients except the cold water and cornflour. Bring to a simmer for about 8 minutes, stirring often. Mix cornflour and cold water in a small bowl, and add to the saucepan over high heat while constantly stirring as it thickens. Serve with turnovers as a dipping sauce or drizzle over top.