Curried Mussel Pie

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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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   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.).

* Per serving · 4 servings · Values may vary.