Almost Beef Wellington with Bisto Gravy
- 1 sheet puff pastry (e.g.
Tenderflake Puff Pastry)
- 4 tbsp (60 ml) vegetable oil
- 1 shallot, chopped
small onion, chopped
- 1 cup (240 ml) sliced mushrooms
- 1 pkg Yves Veggie Tenders - Beef(or another similar
product) cut into 2" (5 cm) pieces
- 1 cup (240 ml) Bisto beef flavoured vegetable
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.
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
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."