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Herbolace Pie
Ingredients
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 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. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Recipe BiteAn Unusual Holiday Means An Unsual Historyby Josh KhanI have come to the conclusion that my first year in college was definitely a weird one. There were new experiences and events I was a part of; some I liked and others that have easily been forgotten. ... Member ReviewPeanut Butter Sandwich Cookies I have made this recipe for several times, everytime it goes very well, I have introduced this recipe to several friends, they all like it, sure including my family! |
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