COCKLES
PIE 
MAKING:
Boil the cockles in cold water with salt and laurel. Drain the cockles and take the shells out. Fry them with a little oil to drop their water. Make a refried with the onion and the oil, add the cockles, the ham chunks and the slices of chorizo. Stretch the dough and cover with the stuffed. Finally, coat with egg whisk.
Suggestion: We suggest to make this pie with cornflour. 300 gr of cornflour, 200 gr of wheat flour, 1 cup of lukewarm water, 40 gr of fresh yeast, salt.
Mix the flours and stretch them. In the center, add the yeast dissolved in lukewarm water with salt. Let repose 2 hours covered with a cloth in a warm place.
Boil the cockles in cold water with salt and laurel. Drain the cockles and take the shells out. Fry them with a little oil to drop their water. Make a refried with the onion and the oil, add the cockles, the ham chunks and the slices of chorizo. Stretch the dough and cover with the stuffed. Finally, coat with egg whisk.
Suggestion: We suggest to make this pie with cornflour. 300 gr of cornflour, 200 gr of wheat flour, 1 cup of lukewarm water, 40 gr of fresh yeast, salt.
Mix the flours and stretch them. In the center, add the yeast dissolved in lukewarm water with salt. Let repose 2 hours covered with a cloth in a warm place.
BACK
INGREDIENTS:
500 gr
of corn dough, 2 kg of cockles, 2 big onions, 100 gr of cured ham, 2 chorizos,
1 ½ glasses of oil, 1 egg whisk, laurel, salt.