● Preparation: 45 minutes ● Cooking: 1 H 20 minutes ● Difficulty: Average ● Cost: Inexpensive

Ingredients for 6 people:

200 g flour 100 g butter 1 pinch of salt 1 dl water 2l Mold 1 zucchini 2 tomatoes 150 g of white rice S 2 c olive oil 2 v. tablespoons curry powder 1 dl white wine 40 g butter chives dill lime 1 dl cream salt pepper

Preparation:

Wash and scrape the mussels, open them with white wine, butter, salt and pepper for 10 minutes quite lively fire, shaking the pan

frequently, the shelled and reserve warm. Filter the cooking juices.

Fry the rice in a pan with half the olive oil until it becomes transparent, add the juice with baking molds, add 1 c. Coffee curry and cook, over low heat and covered for 15 minutes.

Cut the zucchini and tomatoes into small dice, bring them back with the rest of the olive oil for 10 minutes.

Making of Crisp: Pour the flour in a large bowl, add salt water and knead gently to get a ball of dough, let stand to cool for 30 minutes. At this point, lowering the dough to 1 / 2 cm thick and sprinkle the surface of knobs of butter.

Fold the dough in the portfolio and then flatten the rolling pin and fold in the portfolio in the other direction.

Repeat this 3 times.

Allow the dough for another 30 minutes, then repeat the same operations.

Roll out the pastry to 1 / 2 cm thick, cut 4 rectangles 4 cm by 8 cm and 4 other smaller drop you on the other by making a fine incision around each, which will cover.

Mix egg yolk with a little water and baste every puff.

Bake at 180 ° C (th. 8) for 20 min.

When Crisp are cooked, garnish with curry rice, dice vegetables and mussels.

Bring the cream to a boil, add the remaining curry, serve with Crisp.