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Pastai Cocos
Welsh Cockle Pie
1/2 LB prepared cockles*
1/2 pint white sauce**
8 oz. shortcrust pastry or 8 oz. grated cheddar cheese
Salt & black pepper to taste
2 TBS green onions, sliced (use greens)
*To prepare cockles: Scrub cockle shells to remove sand and grit. Place in a large cooking pot with salted water to cover. Cover and bring to a boil; continue boiling for about two minutes or until shells open. Allow to cool before handling; carefully remove meat from shells with a sharp knife.
**To prepare white sauce: In a saucepan, combine 2 TBS cornstarch with 2 C milk; stir or whisk until smooth. Add 4 TBS butter or margarine, 1/2 tsp. salt and 1/4 tsp. black pepper. Bring to a boil, stirring constantly. Boil for about one minute. Remove from heat and set aside.
Preheat oven to 375-degrees F. Place prepared cockles in a greased baking dish. Season with salt and black pepper to taste. Pour prepared white sauce over the top; sprinkle with sliced green onions. Cover with shortcrust or a layer of grated cheddar cheese. Bake for twenty-five to thirty minutes, or until pastry is golden brown in color or cheese melts. Serve.
Related Link:
Food Fare Culinary Collection: Welsh Coginio
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