Carmarthen Bay Cockle and Bacon Pie
Tender Carmarthen Bay cockles and savoury smoked bacon baked in a creamy leek sauce under a golden puff pastry lid.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •frying pan
- •1-litre pie dish
- •pastry brush
- •chopping board
- •baking tray
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 28 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 510 kcal
Instructions
- 1
Heat your oven to 200°C (180°C fan) or gas mark 6.
- 2
Fry the diced bacon in a frying pan over medium heat until lightly crisp.
- 3
Add the sliced leeks and butter to the pan, cooking gently until soft.
- 4
Stir in the plain flour and cook for one minute to form a roux.
- 5
Gradually pour in the milk and stock, stirring continuously until a thick sauce forms.
- 6
Stir the cooked cockles, chopped parsley, and black pepper into the sauce.
- 7
Pour the hot cockle filling into a 1-litre pie dish.
- 8
Unroll the puff pastry sheet and lay it neatly over the pie dish.
- 9
Trim the excess pastry and crimp the edges with a fork to seal securely.
- 10
Brush the pastry top lightly with beaten egg and cut a small central steam vent.
- 11
Bake on the middle shelf for 25 to 30 minutes until the pastry is puffed and golden.
Chef's tips
If using cockles stored in brine, rinse them thoroughly in cold water to avoid making the pie filling overly salty. Ensure leeks are thoroughly washed before slicing to eliminate any trapped estuary grit.
Ingredient substitutions
- cooked cockle meat → jarred cockles in brine, thoroughly rinsed and drained
- ready-rolled puff pastry sheet → shortcrust pastry rolled to 3mm thickness
Storage
Store cooled leftover pie in an airtight container in the fridge for up to two days.
Reheating
Reheat uncovered in an oven preheated to 180°C for 15 to 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Adding extra salt to the sauce without tasting, as cockles and bacon naturally provide sufficient seasoning.
- •Forgetting to cut a steam vent in the pastry lid, which causes steam buildup and soggy pastry.
Serving suggestions
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