Herbolace Pie

Herbolace is an old English herb-and-cheese pie that dates back to medieval cookery books, though this version stays loyal to the original idea: soft cheese, fresh green herbs, and whole eggs baked inside a double crust. The filling blends curd cheese, cottage cheese, and sharp cheddar into something silky and tangy, then fresh mint, parsley, and chives fleck it green.

The clever bit happens before the top crust goes on. Four hollows get pressed into the filling with the back of a spoon, and a whole egg cracks into each. When sliced, everyone gets a surprise round of baked egg nested in the cheese.

Two oven temperatures matter: a hot blast first to set the crust, then a gentler heat to cook the eggs through without breaking the pastry.

Serve it with a tomato or green salad. The clean acidity cuts through the richness beautifully.

Kitchen Tips

• Sieve the curd and cottage cheese for a smooth filling. Leaving curds intact gives you a lumpy, uneven texture.
• Season the eggs directly after cracking them into the hollows. Salt and pepper on top of the filling won’t reach them underneath.
• Don’t skip the steam slits. Without them, the egg whites trapped in their hollows create steam pockets that can split the crust.
• Let cool 5 to 10 minutes before slicing so the filling sets and doesn’t run everywhere.

Variations

• Use tarragon and dill instead of mint for a more classical French herb profile.
• Swap cheddar for crumbled Wensleydale or Lancashire to keep it distinctly British.
• Add a handful of sauteed spinach or wilted watercress to the cheese mixture for extra greens.