- 150g/5½oz plain flour
- 50g/1¾oz butter
- 1 large free-range egg
- 30ml/1fl oz milk
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 1 shallot, finely sliced
- 50ml/2fl oz white wine
- 200g/7oz fresh mussels in shells, beards removed
- ½ tsp curry powder
- 1 tbsp finely chopped fresh parsley
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- To make the pastry, place the flour and butter, egg and milk into a food processor and blend until the mixture is just coming together as a dough.
- Remove the dough from the food processor, bring together with floured hands and roll out onto a floured surface to ½cm/¼in thickness.
- Using a teacup as a guide, cut a round out of the pastry.
- To make the mussel broth, heat the olive oil in a lidded saucepan over a medium heat. Add the garlic and shallot and fry for two minutes.
- Add the mussels and white wine, stir well and place the lid on. Allow the mussels to steam for 3-4 minutes, then remove the lid and check that all the mussels are cooked and have opened. Discard any that do not open.
- Allow to cool slightly then remove the mussels from their shells. Discard the shells and return the mussels to the pan.
- Add the curry powder and fresh parsley and stir together. Season, to taste with salt and freshly ground black pepper, and heat the mixture to simmer for three minutes.
- To serve, pour the mixture into the teacup used as the pastry guide. Top with the pastry circle and transfer to the oven to bake for 8-10 minutes, until the pastry has risen and is golden.
- Remove from the oven and serve immediately.