Herbolace Pie

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

1	each	pastry	shortcrust
6	ounces	curd cheese
4	ounces	cottage cheese
2	ounces	cheddar cheese	mature
4	large	eggs
2	tablespoons	milk	or more
1	x	mint	fresh, parsley and chives
1	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 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.

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