The best delicious Herbolace Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Herbolace Pie recipe today!
Hello my friends, this Herbolace Pie recipe will not disappoint, I promise! Made with simple ingredients, our Herbolace Pie is amazingly delicious, and addictive, everyone will be asking for more Herbolace Pie.
What Makes This Herbolace Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Herbolace Pie.
Ready to make this Herbolace Pie Recipe? Let’s do it!
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1 Shortcrust pastry 4 Eggs
— (see note) 2 tb Milk (or more)
6 oz Curd cheese Fresh mint, parsley & chives
4 oz Cottage cheese Beaten egg to glaze
2 oz (generous) mature cheddar
*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.
Yields
6 servings
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