Herbolace Pie
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
shortcrust |
* |
| 6 | ounces |
curd cheese
|
* |
| 4 | ounces |
cottage cheese
|
|
| 2 | ounces |
cheddar cheese
mature |
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
milk
or more |
|
| 1 | x |
mint leaves
fresh, parsley and chives |
*
|
| 1 | each |
eggs
beaten, to glaze |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
shortcrust |
* |
| 173.4 | ml/g |
curd cheese
|
* |
| 115.6 | ml/g |
cottage cheese
|
|
| 57.8 | ml/g |
cheddar cheese
mature |
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
milk
or more |
|
| 1 | x |
mint leaves
fresh, parsley and chives |
*
|
| 1 | each |
eggs
beaten, 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℉ (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.
