Chicken Roll in Pastry Dough with Mushroom Sauce

1 pound package puff pastry
1 pound ground chicken
1 small grated onion
2 eggs
bread crumbs (not matzo meal)
salt and pepper
1 tablespoon oil

Mushroom Sauce:
2 tablespoons margarine
2 tablespoons flour
1 tablespoon soya sauce
sprinkle of dry onion soup mix
1 can mushroom-tomato sauce (Manischewitz if possible)
1 cup water
2 tablespoons white wine
1 can mushrooms, drained

Mix all ingredients together. The mixture should be soft so only use a small amount of the bread crumbs. Heat oil in a large frying pan and add mixture and stir until brown. Remove from heat and cool. Roll out the puff pastry to a 11 by 15 sheet. Place meat mixture along the long side of the pastry and roll up, tucking ends in. Place on an ungreased cookie sheet. Can be prepared up to this point and baked later. Bake 350 degrees in a 425 degree Fahrenheit oven for 12 to 15 minutes until nicely browned. Cut into slices to serve and top with the following sauce.

Melt margarine in a pot. Add flour and mix together. Add all other ingredients except the mushrooms. Heat and stir until thickened. Add mushrooms. Pour over meat roll when serving.