Mushroom filling
3/4 cup texturized soy protein
300g ground meat
1 tablespoon butter or margarine
1 cup finely chopped onion
3 tablespoons wheat flour
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 can of tomato puree
Crust:
1 cup soy flour
4 tablespoons wheat flour
1 tablespoon sugar
2 teaspoons active dry yeast
1/2 teaspoon salt
1 egg
1/2 cup milk
4 tablespoons melted butter or margarine
Mushroom filling
3/4 cup texturized soy protein
300g ground meat
1 tablespoon butter or margarine
1 cup finely chopped onion
3 tablespoons wheat flour
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 can of tomato puree
Crust:
1 cup soy flour
4 tablespoons wheat flour
1 tablespoon sugar
2 teaspoons active dry yeast
1/2 teaspoon salt
1 egg
1/2 cup milk
4 tablespoons melted butter or margarine
In a bowl, combine the texturized soy protein and cover with 3/4 cup of warm water
Let it rest for 15 minutes to hydrate
Mix the ground meat with the soy protein
Place in a non-stick skillet and cook until browned
Spread evenly into a 10-cup refractory mold
In the same skillet, sauté the onion until tender
Combine the wheat flour, salt, parsley, Worcestershire sauce, and tomato puree
Cook, stirring constantly, until thickened and simmering for 1 minute
Spread over the soy protein mixture and mix lightly to combine
Make the crust: Mix the soy flour, wheat flour, sugar, yeast, and salt
Beat in the egg and milk, then stir well to combine
Add the melted butter or margarine and mix until smooth
Place the crust mixture on top of the hot tart filling in the refractory mold
Bake in a moderate oven (170°C) for 30 minutes, or until golden brown
Serves 6-8.
