Title: HERBOLACE PIE
Categories: Vegetarian, Cheese/eggs
Yield: 6 servings
1 Shortcrust pastry
-- (see note)
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
*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
