There is no definitive answer to this question as there are many different recipes for herbalace pie. Some recipes call for a crust made from graham crackers, while others use a traditional pie crust. The filling of the pie can also vary, but most recipes call for a mixture of cream cheese, sour cream, and sugar. Some recipes also include fruit or chocolate in the filling.
Note: Shortcrust pastry should be made with 8 oz flour, preferably wholewheat.
Sieve both the soft cheeses to make a smooth mixture.
Beat in about 2tablespoons each coarsley chopped parsley, mint and chives to make aprettily green-flecked mixture.
Add salt, pepper and the milk.
Use half the pastry to line a pie plate measuring about 8 1/2 inchesacross the top.
Put the cheese mixture into it, make four hollows with theback of a spoon and break an egg into each.
Season the eggs with a pinchof salt, a good grinding of pepper and scatter more herbs over the topatleast 3 tablespoons of mint and perhaps 1 of chives.
Cover with remaining pastry.
Seal, flute, glaze and make a few steamslits 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.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Note: Shortcrust pastry should be made with 8 oz flour, preferably wholewheat.
Sieve both the soft cheeses to make a smooth mixture.
Beat in about 2tablespoons each coarsley chopped parsley, mint and chives to make aprettily green-flecked mixture.
Add salt, pepper and the milk.
Use half the pastry to line a pie plate measuring about 8 1/2 inchesacross the top.
Put the cheese mixture into it, make four hollows with theback of a spoon and break an egg into each.
Season the eggs with a pinchof salt, a good grinding of pepper and scatter more herbs over the topatleast 3 tablespoons of mint and perhaps 1 of chives.
Cover with remaining pastry.
Seal, flute, glaze and make a few steamslits 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.
Typedfor you by Karen Mintzias .
