Instructions: 1 Qt cockles 2 c milk 1 c water pepper 1 bunch Spring onions short-crust pastry
4 slices bacon

PASTAI RYTHON Rernove the cockles from their shells as in cockle cakes.

Line the sides of a pie-dish with the short- crust pastry. Cover the bottom of a dish with the cockles. Clean and chop up the onions. Sprinkle overthe cockles. Then add a layer of finely-chopped bacon. Repeat, ending with a layer of cockles. Pour in the liquid in which the cockles were boiled.

Add pepper to taste. Use strips of pastry to criss- cross the top, brush with milk and cook for 20-25 minuies in a hot oven (425/F. or Mark 7).

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