Cockle pie
Cockle pie
2018-04-07 20:35:15
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For the dough
- 250 GR. flour
- 15 GR. pressed yeast or baker's
- 1 egg
- 40 GR. butter
- 1/2 glass of warm water
- a pinch of salt
For the filling
- 1 Onion
- 1 roasted bell pepper
- 1 tomato
- 1 ½ kg. of cockles
- extra virgin olive oil
- Salt
To decorate
- parsley
- paprika
Instructions
- Put the flour, yeast and salt in a bowl. Pour some water and knead by hand. Pour a little more water and keep kneading until you get the desired consistency.
- Work well on a smooth surface for 5 minutes. Place it back in the bowl. Cover it with a damp cloth and let stand for 30 minutes.
- Clean cockles in plenty of cold water. Put them to cook in a saucepan with a little water until they open. Remove the meat and set aside.
- Chop the onion into thin julienne and put it to poach in a pan with a little oil. Add the tomato (peeled and chopped) and pepper cut into strips. Season and cook during 10 minutes. Let tuning.
- Divide the dough in two, Spread them one with a roller. Trim the edges until you get 2 rectangles. Put one of the pieces on a baking plate. Fill it with vegetables and cockles, Spread the edges with beaten egg and cover it with the other half of the dough. Close the edges, decorate it with the cutouts and paint the surface with beaten egg. Bake at 180ºC during 30 minutes. Sprinkle half of the dish with chopped parsley and the other half with paprika. Place the pie on top and decorate it with a branch of parsley.
Notes
- To clean the cockles it is convenient to have them soaked with water and salt. Then they are put under the tap and drained. To open them it is preferable to do it with the pan covered, They are opened before and also all the juice is in the casserole.
Recipes easy to https://recetasdecocinafaciles.NET /
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