fish
serves 4-5
2 eggs
150ml / 1/4 pint milk
120g / 4oz coarse oatmeal
450g / 1lb cockles, cooked and shelled
175g / 6oz sweetcorn kernels, fresh, frozen or tinned
1 medium onion, chopped
45ml / 3 tbsp melted butter
salt and freshly ground pepper
5ml / 1tsp Worcestershire sauce ( optional )
225g / 8oz cheese pastry
Pre-heat the oven to 2000C / 4000F / Gas mark
6
Check the cockles for saltiness and rinse in cold water, if
necessary.
Beat the eggs and milk together in a pie dish, mix in the oatmeal and leave
to stand for 10-15 minutes. Stir in the cockles, corn, onion, butter,
salt and pepper and the Worcester sauce, if liked.
Mix well.
Roll out the cheese pastry to about 5mm / 1/4 inch
thick and fix a pastry lid on to the pie dish, and bake in the oven for 10
minutes. Then reduce the heat to 1800C/ 3500F
/ Gas mark4, and continue cooking for 35 minutes, covering the crust loosely
with foil if it begins to become to brown too quickly.
You can use plain shortcrust ( piecrust ) pastry, or just a layer of grated cheese to cover the pie, but the cheese pastry goes particularly well with the cockle filling.