-
1
Pour the vegetable broth into a saucepan and bring to a boil over high heat.
-
2
Measure the texturized vegetable protein and vegetable flakes into a large mixing bowl.
-
3
Pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
-
4
Meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
-
5
Stir the texturized vegetable protein and vegetable flake mixture in with the mushroom and onions.
-
6
Pour the beer into the skillet with the vegetable mixture; remove from heat and cool.
-
7
Preheat oven to 450 degrees F (230 degrees C).
-
8
Whisk the egg and milk together in a small bowl.
-
9
Line a deep dish pie plate with one round of the prepared pastry.
-
10
Pour the vegetable mixture into the pastry shell.
-
11
Prepare the top pastry by cutting a 2 to 3-inch hole in the center of the round using a knife or a decorative cookie cutter.
-
12
Moisten the edges of the bottom round with water.
-
13
Place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal.
-
14
Brush the top of the pastry with the egg and milk mixture.
-
15
Bake in the preheated 450 degree F (230 degrees C) oven for 15 minutes.
-
16
Lower the oven temperature to 375 degrees F (190 degrees C) and continue baking until the crust is golden brown, 30 to 40 minutes.
