Practical Mussel Pie
Portion: 
Preparation: 
( 66 oy 4,03/5)
Hello Dear Friends,
Today I have a very easy and delicious recipe for you. Although very practical, it is often confusing because of its shape.
I usually photograph such confusing recipes step-by-step if I have time. I am also aware that this is more beneficial for you.
Thanks to the new feature of Instagram, I explained how to shape a mussel pastry by taking a 1-second video, by passing 15 finger about photography :)
Since my wife goes to work very early on weekdays and I have to go to school early on weekends, we can no longer have breakfast at home. I will prepare a nice breakfast table with my pastries tonight :) Long live summer!
Let me give you a little kitchen secret :) After you prepare and sauce your pastries, you can cover them with cling film and keep them in the refrigerator for 1 day. In this way, it will be softer and more delicious as it will absorb the sauce completely.
Love…
Ingredients for Practical Mussel Pie Recipe
- 3 pieces of dough
- 1,5 cup grated white cheese
- 3 tablespoons of chopped parsley
For the sauce:
- 1 water glass of water
- half a glass of milk
- 2 spoonful butter
For the above:
- 1 egg yolks
- 2 tablespoons of oil
How to Make Practical Mussel Pie Recipe?
- Mix water and milk and heat in a small saucer. Add the butter to the heated milk, melt it and leave to cool.
- While the sauce is cooling, grate the cheese and mix it with the chopped parsley.
- Divide the dough into 4 equal parts. Lay the triangle piece on the kitchen counter and apply the sauce you prepared with the help of a brush so that there is no dry place.
- Hold the end and the end, as in the photo, and pull them together until they meet in the middle.
- Bring the wide pieces on the side towards you and join them in the middle.
- Cover the end with 2 teaspoons of cheese mortar and wrap the dough as in the photo.
- Spread the remaining sauce on the phyllo dough that you have placed on the baking tray with 2 cm intervals.
- Mix egg yolk and oil and apply with a brush. Sprinkle with chives if desired.
- Bake in an oven preheated to 180 degrees until golden brown.
For details: http://instagram.com/p/a0Ad38t3DX/
it was very delicious. Is it okay if we divide the dough into 8 and make a bite?
Great recipe! Thanks for sharing :)
I made your recipe, it was very good. I just put soda instead of butter and I didn't put butter. I put it in the freezer. I took it out before cooking and when it was opened, I applied egg yolk and oil on it.
Health to our hands. .:)
Thank you for your recipe. I did and it was well liked! This burrito recipe is my favourite!
Good luck with your hands :)
hello, I like your recipe in appearance. On another site, after shaping the pastry, I dipped it in mineral water and let it wait, I'm not sure, I'm not sure, but how I do it, your recipe got good comments, but every time I try something with ready-made dough, it becomes dry, can you help me?
Hello Handan, you can try the soda method, but there will be some deterioration in the way. If you want, you can try to increase the brioche sauce a little more and spread it a lot. Yours sincerely
I think it may be due to the phyllo.
very nice ogunyo
It would be great if you don't have the option to add to the ledger why
Shall we pour the remaining sauce over it, or do we brush it on with a brush? I'm making your recipe right now, it will be nice like the other recipes on the site
Brush and bake. love.
hello, I would like to ask the question of our friend merve, would it be good in aubergine mortar, too:) and we will keep it in the fridge for 1 day, but by applying egg yolk on it or not? how many minutes is yours cooked on average :) ovens are different though :)
It depends on your taste, I haven't tried eggplant, but why not. If you are going to keep it in the refrigerator, do not apply eggs on it. It is better to cook the egg just before it is baked and until it is browned, rather than giving it time.
I made this pastry for my guests... I kept it with sauce one night.. My pastries became soft.
Well done Nilay, this pastry is one of the most enjoyable pastries I've been making, it's delicious in taste, it appeals to both the eyes and the stomach, they look great. Enjoy your meal.
A great folding style! Yesterday I made it for my friends from uni. for my invitation. My phyllo phyllo was not ready-made phyllo, it was thinner, so it was a little difficult for me, but they turned out to be really delicious and very beautiful-looking boreks. The video was very revealing. The girls liked it very much and asked for the recipe.
Hello there,
Did someone say pastry, it looked and tasted great. I made 2 measures, one with cheese and the other with potatoes and made with your little secret. I can't tell you how they puffed up when they were cooked. All my guests loved it. As always, your recipes did not mislead me, thank you very much.
Thanks for the recipe. I made it and it turned out very nice. My wife did not believe that I did it, she was very surprised. ;)
Hello,
The pastry looks very delicious and stylish, well done.
I have a question: Can we use this shape for an eggplant filling?
Would it be a problem if the eggplant had a wet inner mortar?
Thanks