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Herbolace Pie

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each pastry
shortcrust
*
6 ounces curd cheese
*
4 ounces cottage cheese
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2 ounces cheddar cheese
mature
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4 large eggs
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2 tablespoons milk
or more
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1 x mint leaves
fresh, parsley and chives
* Camera
1 each eggs
beaten, to glaze
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Ingredients

Amount Measure Ingredient Features
1 each pastry
shortcrust
*
173.4 ml/g curd cheese
*
115.6 ml/g cottage cheese
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57.8 ml/g cheddar cheese
mature
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4 large eggs
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3E+1 ml milk
or more
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1 x mint leaves
fresh, parsley and chives
* Camera
1 each eggs
beaten, to glaze
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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℉ (220℃) (220 C) gas mark 7 for 25 minutes, then at 375℉ (190℃) (190 C) gas mark 6 for 15 minutes. Cool for 5 to 10 minutes before serving with a tomato salad or a green salad.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 9959% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 164mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 0%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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