Entree: United Kingdom – Wales – Cockle and Bacon Pie (Savory British pie of cockles and bacon in a rich herbed cream sauce baked under pastry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) cockles, cleaned and scrubbed
- 8 oz (225 g) streaky bacon, chopped
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1/3 cup (80 ml) dry white wine
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 bay leaf (optional)
- Salt and freshly ground black pepper to taste
- 1 sheet (about 9 oz or 250 g) shortcrust or puff pastry large enough to cover a 9-inch (23 cm) pie dish
- 1 egg, beaten (for egg wash)

Instructions

1. In a large skillet, fry the chopped bacon over medium heat until crisp; remove with a slotted spoon and reserve. Add the butter to the bacon fat, then sauté the chopped onion until soft and translucent. Stir in the flour and cook 1–2 minutes to form a light roux, then deglaze with the white wine. Gradually whisk in the milk and cream, add the bay leaf and thyme, and simmer until the sauce thickens; season with salt, pepper and lemon juice. Add the cockles and cooked bacon, cover and cook just until most cockles have opened, then stir in parsley and remove from heat.
2. Preheat the oven to 375°F (190°C). Line a 9-inch (23 cm) pie dish with part of the pastry, trim and fill with the cockle and bacon mixture, top with the remaining pastry, crimp edges and cut a vent. Brush with the beaten egg and bake 30–35 minutes until golden and bubbling. Let rest 10 minutes before serving.