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