Ingredients

• limpets
• fatty bacon (diced)
• a large leek (the white part only)
• short-crust pastry

Method

• Boil the limpets for about half an hour, drain them and take them out of their shells.
• Wash them well and cut into quarters.
• Line a deep pie dish with a layer of pastry, cover with the limpets and place the diced bacon and the leek, cut into one inch pieces, over them.
• Sprinkle with salt and pepper and cover with a second layer of pastry.
• Seal the pie around the edge of the dish and bake in a hot oven for the first half hour, but reducing the heat for the second half hour.

This pie was served warm, generally for dinner or supper.

Aber-porth, Cardiganshire.