Herbolace Pie



INGREDIENTS:

1 Shortcrust pastry *

6 oz Curd cheese

4 oz Cottage cheese

2 oz (generous) mature cheddar

4  Eggs

2 tb milk (or more)

Fresh mint, parsley & chives

Beaten egg to glaze

DIRECTIONS:

* Shortcrust pastry should be made with 8 oz flour,
preferably whole wheat.
  
1. 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.
  
2. 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.
  
3. 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.



Herbolace Pie