Herbolace Pie



INGREDIENTS:

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

DIRECTIONS:

Note: 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. 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.



Herbolace Pie