Herbolace pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shortcrust pastry (see note) | |
| 6 | ounces | Curd cheese |
| 4 | ounces | Cottage cheese |
| 2 | ounces | (generous) mature cheddar |
| 4 | Eggs | |
| 2 | tablespoons | Milk (or more) |
| Fresh mint, parsley & chives | ||
| Beaten egg to glaze | ||
Directions
*Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat.
Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture. Add salt, pepper and the milk.
Use half the pastry to line a pie plate measuring about 8½ inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the top--at least 3 tablespoons of mint and perhaps 1 of chives.
Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C) gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes. Cool for 5-10 minutes before serving with a tomato salad or a green salad.
Source: Philippa Davenport in "Country Living" (British), May 1988.
Typed for you by Karen Mintzias
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