Cockle Pie

• 3 lb / 1.35 kg cockles in the shell or 1 lb / 455

If using fresh cockles, rinse them thoroughly, and put in a saucepan with the water. Steam for 10 minutes or until the cockles are all open, discarding any that remain closed. Put a fine sieve over a bowl, and pour the cockles into it. Reserve the liquor. Remove and discard the shells when cool enough to handle. Rinse the shelled cockles to remove any grit.

Roll out the pastry, and use