Welsh Cockle Pie, hot or cold

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 quart cockles in shells
  • 8 oz shortcrust pastry
  • 6 spring onions
  • 3 oz streaky bacon, diced
  • Salt and pepper


    Cook the cockles in half pint water until you can get them out of their shells. Line a pie dish with pastry, reserving some for a lattice decoration. Put a layer of the cockles in the dish. Sprinkle with chopped onions (chives can be used instead), and a layer of diced bacon, seasoning well. Repeat the layers until the dish is full and pour in the cockle liquid. Make a pastry lattice over the pie and bake at 400°F, 200°C, gas mark 6 for thirty minutes. Serve hot with new potatoes, or cold with salad.