Uncover and bake 20–25 minutes until browned. Refrigerate 2 hours or until chilled.
In a large saucepan, mix consomme, tomato paste, and bouillon granules for sauce
Bring to boil. Reduce heat and simmer uncovered for 20 minutes to 2 cups
Butter and flour should be smooth. Stir 1 teaspoon into sauce.
Boil, then stir for 2 minutes until thickened. Stir in wine after removing from heat.
Preheat oven to 425°. Spread both puff pastry sheets on a lightly floured surface and wet the short side of one.
Place on an ungreased baking sheet.