Herbolace Pie

1. 1

   *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat.

2. 2

   Sieve both the soft cheeses to make a smooth mixture.

3. 3

   Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture.

4. 4

   Add salt, pepper and the milk.

5. 5

   Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top.

6. 6

   Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each.

7. 7

   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.

8. 8

   Cover with remaining pastry.

9. 9

   Seal, flute, glaze and make a few steam slits in the usual way.

10. 10

    Bake on a preheated baking sheet at 425F (220C) (220 C) gas mark 7 for 25 minutes, then at 375F (190C) (190 C) gas mark 6 for 15 minutes.

11. 11

    Cool for 5 to 10 minutes before serving with a tomato salad or a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.