Welsh Cockle Pie

900ml (1½ pints) Cooked Cockles
600ml (1 pint) Milk
225g (8oz) Streaky Bacon
110g (4oz) Fresh Breadcrumbs
75g (3oz) Caerphilly Cheese
50g (2oz) Plain Flour
25g (1oz) Butter
1 medium Onion
4 tbsp Dry White wine
3 tbsp Fresh chives

Melt the butter in a pan, add the rinded and chopped bacon and chopped onion and cook for 5 minutes, until the onion is transparent.
Add flour and cook for a further minute, stirring constantly.
Remove from the heat and gradually stir in the milk.
Bring to the boil, stirring continuously, until the sauce thickens then boils and becomes smooth.
Add the cockles, wine and snipped chives and simmer for 2-3 minutes.
Place the mixture into an oven-pie dish.
Mix the breadcrumbs and grated cheese together and sprinkle on top.
Place under a hot grill for 5 minutes, until golden brown.

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Welsh Cockle Pie

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