Pastai Gocos

Our director, the stylish, energetic, enthusiastic Pat Llewellyn, is Welsh so I am making a special effort to remember some of my Welsh dishes to show we love her really, even if we are mean to her when she has us standing on one leg for half an hour. This is a traditional Welsh cockle pie which can be served hot or cold. The Welsh have their own onion known as a tree onion, which is perfect for this dish but not readily available, so use spring onions or chives.


  • 1.1 kg/ lb cockles
  • 350 g/12 oz shortcrust pastry
  • 115 g/4 oz fresh chives or spring onion, chopped
  • 225 g/8 oz bacon, diced
  • salt and freshly ground pepper
  • 1 egg


Cook the cockles in 300 ml/½ pint water for 15 minutes. Drain, keeping the cooking liquid. Remove the cockles from their shells.

Roll out the pastry and use to line a 2.25 litre/4 pint pie dish; keep the pastry trimmings. Put in a layer of cockles and then a layer of onions followed by a layer of bacon. Continue to build up layers. Finally, pour over the strained cooking liquid and season well.

Gather up the pastry trimmings, roll out again and cut into strips to make a lattice on the top of the pie. Brush with lightly beaten egg and bake in a preheated oven at 200°C/400°F/Gas 6 for 30-40 minutes.