Herbolace Pie

Directions

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.