Herbolace Pie
Ingredients| 1 shortcrust pastry - (see note) 6 oz curd cheese 4 oz cottage cheese 2 oz (generous) mature cheddar 4 eggs 2 tbsp milk (or more) 1 fresh mint, parsley & chives 1 beaten egg to glaze |
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*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 8 1/2
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
Servings:
6
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