Curried Mussel Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE PIE FILLING:.
  • Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
  • Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
  • Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
  • Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
  • Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
  • If it's not thick enough, repeat with more cornstarch and water.
  • Allow the filling to cool before proceeding.
  • FOR THE PASTRY:.
  • Stir together the flour and the salt.
  • Cut the shortening into the flour until it resembles small peas.
  • Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
  • Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer).
  • Let dough soften at room temperature before rolling out.
  • Use the inverted pie pan or ramekin to measure the circle of dough needed.
  • Fill pans or ramekins, cut and fit dough to top of pie.
  • Bake until golden brown and bubbly within.
  • (Please note that the cooking time I have added is merely an estimate, as is the amount of pie.).
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