RISE OF THE HUMBLE PIE

Cockles and mussels saucepan pie

By Alastair Hendy

Updated: 06:26 EST, 21 May 2008

Cockle pie

SERVES 4

INGREDIENTS

  • 500g cockles
  • 1kg mussels
  • 2 shallots
  • white part of 1 medium leek
  • 80g butter
  • salt and black pepper
  • 200ml white wine
  • 2 tbsp plain flour plus extra for dusting
  • 200ml full-fat milk
  • 200ml double cream
  • 1 tbsp chopped dill or curly parsley


TOPPING

  • 375g puff pastry
  • 1 small egg lightly beaten


METHOD

  1. You will need a shallow, ovenproof saucepan, about 1-litre capacity, for assembling the pie.
  2. Scrub the cockles and mussels, discarding any that remain open.
  3. Peel and finely chop the shallots. Rinse and finely chop the leek.
  4. In a large lidded pan, fry the shallot and leek in half the butter and with some seasoning until softened but not browned. Pour in the wine and allow to bubble for 2 minutes, then tip in the shellfish, cover and cook over a high heat for 3-4 minutes, shaking the pan occasionally.
  5. Discard any shellfish that remain closed. De-shell the cockles and mussels, setting the meats aside. Using a slotted spoon, remove the vegetables from the pan juices, then pass the juices through a fine sieve, discarding the sediment in the sieve.
  6. Melt the remaining butter over a gentle heat in your ovenproof pan. Stir in the flour to make a paste, taking care not to let it brown. Gradually, and continuing to beat, add the strained pan juices, milk and cream to make a white sauce. Let it bubble for a few minutes to thicken and to cook out any flouriness, stirring frequently so that it doesn’t catch. Add the herbs, shellfish meats and vegetables and leave to cool a little.
  7. Preheat the oven to 200C/180C fan/400F/gas 6.
  8. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out the lids slightly wider than the dish or bowls. Brush the rim and top outer edge of the dish with a little beaten egg. Put on the lid, pressing in place to seal and secure to the outer rim. You will have pastry left over so, if you wish, make a double-puff top by cutting out an extra disc of pastry the same width as the dish. Brush on one side with beaten egg and secure, egg side down, to the first pastry lid. Brush the top with beaten egg before putting in the oven and baking for 30 minutes or until puffed and golden.
  9. NOTE Reserve a few cooked shellfish for decoration if you wish. If you possess small ovenproof pans or casseroles, you can make individual pies.





 

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