Herbolace Pie

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Servings: 6 Difficulty: Advanced
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A savory custard pie with a vibrant green herb-flecked cheese filling and baked eggs inside.
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Herbolace Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 109.8

Description

Herbolace Pie is a classic British comfort food that combines the richness of soft curd cheese and mature cheddar with the bright, fresh flavor of mint, parsley, and chives. The filling is poured into a shortcrust pastry shell, where four eggs are nestled into hollows before the pie is sealed and baked. The result is a creamy, herbaceous custard with perfectly set eggs, offering a satisfying texture and deep savory flavor. This dish is excellent for brunch, a light dinner, or a hearty lunch. While traditionally served warm, it is also delicious at room temperature, making it a versatile option for potlucks or packed meals. The combination of herbs and cheese creates a unique taste profile that is both nostalgic and refreshing.

Ingredients

Directions

  1. Preheat the oven to 425 F (220 C) / Gas Mark 7. Place a baking sheet on the middle rack to heat.
  2. Sieve 6 oz curd cheese and 4 oz cottage cheese together to create a smooth mixture.
  3. Stir in 2 oz (generous) mature cheddar cheese.
  4. Finely chop fresh mint, parsley, and chives. Beat the herbs into the cheese mixture to create a green-flecked blend.
  5. Add 2 tablespoons of milk (or more if needed for consistency), salt, and pepper to the cheese mixture. Mix well.
  6. Roll out half of the shortcrust pastry and use it to line an 8 1/2 inch pie plate.
  7. Pour the cheese and herb mixture into the pastry-lined pie plate.
  8. Use the back of a spoon to make four hollows in the filling. Break one egg into each hollow.
  9. Season the eggs with a pinch of salt and a good grinding of black pepper. Scatter additional chopped mint and chives over the top.
  10. Roll out the remaining pastry. Cover the pie with this top crust.
  11. Seal the edges of the pastry, flute them decoratively, and brush with beaten egg to glaze. Cut a few steam slits in the top crust.
  12. Place the pie on the preheated baking sheet. Bake at 425 F (220 C) for 25 minutes.
  13. Reduce the oven temperature to 375 F (190 C) / Gas Mark 6 and bake for an additional 15 minutes, or until the pastry is golden brown and the filling is set.
  14. Remove from the oven and let the pie cool for 5-10 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 109.8kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 91.5mg4%
Total Carbohydrate 13.2g5%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make the shortcrust pastry using 8 oz of flour, preferably whole wheat, for a nuttier flavor.

This pie is best served warm or at room temperature, accompanied by a fresh tomato salad or green salad.

Ensure the eggs are fully cooked through; if the filling seems too liquid after the initial baking time, cover the top with foil to prevent burning and bake for a few more minutes.

For a richer flavor, you can use a combination of strong cheddar and mature cheddar.

Keywords: herbolace, pie, cheese, eggs, herbs, mint, parsley, chives, shortcrust, custard, brunch, dinner, british, comfort food, baked, savory, curd cheese, cottage cheese, cheddar, pastry
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