175 g (6 oz) shortcrust pastry
1 pint (600 ml) cockles
pepper
6 spring onions or 3 leeks, chopped
4 oz (100 g) bacon, cooked and chopped
4 tablespoons double cream (heavy cream) (optional)
1 pint (600 ml) cockles
pepper
6 spring onions or 3 leeks, chopped
4 oz (100 g) bacon, cooked and chopped
4 tablespoons double cream (heavy cream) (optional)
method
1. Roll out the pastry and line a pie plate; reserve some strips to make a trellis on the top.
2. Wash the cockle shells and scrub them with a brush. Allow to stand in a basin of salted water for an hour.
3. Put a little water in the bottom of a pan, tip in the cockles and steam open.
4. Remove the cockles, throw away the shells and reserve the liquor.
5. Put a layer of the cockles in the bottom of the pie, sprinkle with the onion or leeks and bacon. Continue the layers and season with pepper only.
6. Make a trellis on the top of the pie by criss-crossing strips of pastry from one side to another.
7. Bake at 180°C, 350°F, mark 4 for 30 minutes.
8. Serve with 150 ml (1/4 pint) of the warmed cockle liquor, mixed with cream if you wish.
2. Wash the cockle shells and scrub them with a brush. Allow to stand in a basin of salted water for an hour.
3. Put a little water in the bottom of a pan, tip in the cockles and steam open.
4. Remove the cockles, throw away the shells and reserve the liquor.
5. Put a layer of the cockles in the bottom of the pie, sprinkle with the onion or leeks and bacon. Continue the layers and season with pepper only.
6. Make a trellis on the top of the pie by criss-crossing strips of pastry from one side to another.
7. Bake at 180°C, 350°F, mark 4 for 30 minutes.
8. Serve with 150 ml (1/4 pint) of the warmed cockle liquor, mixed with cream if you wish.
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