limpets
shortcrust pastry
4oz. bacon
2 hardboiled eggs
1 onion
milk or egg (optional)
Cook the limpets until just tender. Cut the bacon into cubes and fry lightly. Peel and thinly slice the onions. Pre-heat oven to 350°F. Line a pie dish with thinly rolled short crust pastry. Fill dish with alternate layers of limpets, bacon, sliced egg and onion. Cover with a pastry lid, brush with milk or beaten egg. Bake for 30 minutes. Reduce the heat to low and cook for a further 30 minutes.
courtesy of: Ken Howells, Birmingham, England, The Foody
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