Welsh Cockle Pie, hot or cold

• 1 quart cockles in shells
• 8 oz shortcrust pastry
• 6 sp

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 p