1 oz. butter
8 oz. smoked bacon
Half clove garlic, chopped fine
1 onion, chopped
1 onion, chopped
1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry
Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.
bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry
Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.
bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009
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