Preheat oven to 400°F. Melt butter over medium heat in 12-inch non-stick skillet. Add onions and mushrooms. Cook, stirring occasionally, until onions and mushrooms are softened, 12 to 15 minutes. Add garlic and chili sauce. Bring to a boil; reduce heat, stirring occasionally, until slightly thickened, 3 to 5 minutes. Sprinkle sirloin patties with salt and pepper; set aside. Divide pastry into 4 pieces on floured surface; roll out each piece to create a 6x5-inch rectangle. Top each pastry with ¼ of the cream cheese, ¼ of the onion-mushroom mixture and a sirloin patty. Wet edges of pastry with water and pinch to seal. Place pastry seam side down on greased baking sheet. Brush pastry with beaten egg. Bake for 20-25 minutes. Remove from oven. Meanwhile, combine beef broth, wine, and balsamic vinegar in 4-quart saucepan. Bring to a boil over high heat. Reduce heat to medium low; continue cooking, stirring occasionally until liquid reduces by half, about 20 minutes. Add cranberry sauce; stir until melted. Remove from heat and serve with pastries. Makes 4 servings.