Herbolace Pie

• 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 leaves fresh, parsley and chives
• 1 each eggs beaten, to glaze

1. *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat.
2. Sieve both the soft cheeses to make a smooth mixture.
3. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture.
4. Add salt, pepper and the milk.
5. Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top.
6. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each.
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. Cover with remaining pastry.
9. Seal, flute, glaze and make a few steam slits in the usual way.
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. Cool for 5 to 10 minutes before serving with a tomato salad or a green salad.

pastry shortcrust, curd cheese, cottage cheese, cheddar cheese, eggs, milk, mint, eggs

Taken from recipeland.com/recipe/v/herbolace-pie-46958 (may not work)