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Almost Beef Wellington with Bisto Gravy
- 1 sheet puff pastry (e.g.
Tenderflake Puff Pastry) defrosted
-
4 tbsp (60 ml) vegetable oil
- 1 shallot, chopped
- 1 small onion,
chopped
- 1 cup (240 ml) mushrooms, sliced
- 1 pkg Yves Veggie Tenders - Beef or gardein beefless tips
-
1 cup (240 ml) Bisto beef flavoured
vegetable stock
Sauté the shallot, onion and mushrooms in 2 tbsp
(30 ml) 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 10 by 6 inches
(25 by 15 cm.) Arrange the beef veggie tenders lengthwise on the pastry. Top
the tenders with the shallot, onion and mushrooms and drizzle 2 tbsp (30 ml) 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 (190C) for 15 minutes. Let stand for a few
minutes after removing from the oven. Serve with the remaining "gravy."
Serves 2.
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