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Make dough with the flour, oil, egg, water and a pinch of salt.
Leave to rest for 1 hour in a cool place.
Dice the carrot and chop the onion.
Cook the fish and the mussel in salted water with the carrot, onion and bay leaf.
When cooked, remove mussels from their shells and chop finely.
Chop the fish and remove any bones. Cook the garden peas in salted water.
In a saucepan, make a thick white sauce with the butter, the flour and 500 ml liquid using a combination of milk and fish stock.
Add the chopped fish, mussels and the peas.
Cook for 5 minutes.
Roll out the dough and cut out rounds 10 cm diameter, moisten the edges and place a spoonful of stuffing in the centre of each round.
Fold over the pastry and seal the edges.
Deep fry for 8 to 10 minutes.
Serve with fried parsley.
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