Almost Beef Wellington with
								Bisto Gravy

- 1 sheet puff pastry (e.g. Tenderflake Puff
							 Pastry) defrosted
- 4 tbsp vegetable oil
- 1 shallot, chopped
- 1
							 small onion, chopped
- 1 cup sliced mushrooms
- 1 pkg Yves Veggie
							 Tenders - Beef (or another similar product) cut into 2" pieces
- 1 cup
							 Bisto beef flavoured vegetable stock

Sauté the shallot,
							 onion and mushrooms in 2 tbsp of the vegetable oil. In a separate pan, using
							 the remaining vegetable oil, brown the beef veggie tenders. Prepare the
							 Bisto "gravy" according to the package instructions and keep warm.
							 

Roll out the puff pastry to approxmately ten by six inches. Arrange the
							 beef veggie tenders lengthwise on the pastry. Top the tenders with the shallot,
							 onion and mushrooms and drizzle 2 tbsp of the "gravy" over the entire mixture.
							 

Roll the puff pastry to form a cylindrical shape and enclose the ends.
							 Do not overlap the pastry too much - just enough to close the lengthwise seam
							 and the ends. Cut away the remaining pastry. (You can use the extra to put a
							 small design on top.)

Transfer to a baking sheet and bake at 375F for 15
							 minutes. Let stand for a few minutes after removing from the oven. Serve with
							 the remaining "gravy."
 Serves 2.