Put the flour, the yeast and salt in a bowl. Pour a little water and knead by hand. Pour a little more water and continue kneading until you get the desired consistency.
Work it well on a smooth surface during 5 minutes. Put it back in the Bowl. Cover with a damp cloth and let it rest for 30 minutes.
Clean the cockles in plenty of cold water. Put them to cook in a pan with a little water until they open. Remove the meat and set aside.
Chop the onion into thin julienne strips and put it to Sauté in a pan with a little oil. Add the tomato (peeled and chopped) and pepper cut into strips. Season and kitchen during 10 minutes. Let tuning.
Divide the dough in two, spread them out with a rolling pin. Cut the edges to get 2 rectangles. Place one of the pieces on a baking plate. Filled with veggies and cockles, brush the edges with beaten egg and cover with the other half of the dough. Close the edges, decorate with cutouts and paint the surface with beaten egg. Bake at 180 ° C for 30 minutes. Sprinkle half of the source with chopped parsley and the other half with paprika. Place over pie and garnish it with a sprig of parsley.
It is convenient to have them soaking with salt water to clean the cockles. They are then put under running water and drain. To open them is preferable to do so with the covered pan, open before and also all the juice is left in the Pan.
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