Ingrients & Directions
1 qt cockles 2 c milk 1 c water pepper 1 bunch Spring
onions short-crust pastry
4 slices bacon
PASTAI RYTHON Rernove the cockles from their shells as in cockle cakes.
Line the sides of a pie-dish with the short- crust pastry. Cover the bottom
of a dish with the cockles. Clean and chop up the onions. Sprinkle overthe
cockles. Then add a layer of finely-chopped bacon. Repeat, ending with a
layer of cockles. Pour in the liquid in which the cockles were boiled.
Add pepper to taste. Use strips of pastry to criss- cross the top, brush
with milk and cook for 20-25 minuies in a hot oven (425/F. or Mark 7).
Yields
4 Servings