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) 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
							 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.