1 Shortcrust pastry
— (see note) 6 oz Curd cheese
4 oz Cottage cheese
2 oz (generous) mature cheddar
4 Eggs
2 tb Milk (or more)
Fresh mint, parsley & chives Beaten egg to glaze *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. Source: Philippa Davenport in “Country Living” (British), May 1988. Typed for you by Karen Mintzias