Authentic Swansea Cockle & Bacon Pie with Leeks

Rinse fresh cockles thoroughly. Sauté diced bacon and sliced leeks in butter until softened.

Mix the cockles, bacon, and leeks in a large bowl. Stir in double cream and chopped parsley.

Season with black pepper (be careful with salt as cockles are naturally salty).

Pour into a pie dish and cover with a puff pastry or shortcrust lid.

Bake at 200°C (400°F) for 20-25 minutes until the pastry is golden.

A historic coastal favorite from the Gower and Swansea area.