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Herbolace Pie

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Submitted by beefcake

Herbolace pie: a medieval English double-crust cheese pie filled with curd, cottage cheese, cheddar, fresh mint, parsley, chives, and whole eggs tucked into the filling. A vegetarian classic.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

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.

Ingredients

1 1
EACH EACH PASTRY
shortcrust *
6 173.4
OUNCES ML/G CURD CHEESE *
4 115.6
OUNCES ML/G COTTAGE CHEESE
2 57.8
OUNCES ML/G CHEDDAR CHEESE
mature
4 4
LARGE LARGE EGGS
2 30
TABLESPOONS ML MILK
or more
1
X MINT LEAVES
fresh, parsley and chives, to taste *
1 1
LARGE EACH EGG
beaten, to glaze

Directions

*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 8½ 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℉ (220℃) (220 C) gas mark 7 for 25 minutes, then at 375℉ (190℃) (190 C) gas mark 6 for 15 minutes. Cool for 5 to 10 minutes before serving with a tomato salad or a green salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 99 59% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 164mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 0%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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