2 sheets butter puff pastry, thawed
30g unsalted butter, for greasing
1 handful fresh herbs (flat-leaf or curly parsley, chives, chervil and dill)
250g cottage cheese
3 Tbsp sour cream
1 cup grated quality aged cheddar
1 tsp Dijon or seeded mustard
2 free-range eggs, lightly beaten, plus extra beaten free-range egg, for glazing
Sea-salt flakes and freshly ground black pepper, to season
Mixed leaf salad, to serve
Preheat oven to 200°C fan-forced (220°C conventional). Lay 1 pastry sheet over a greased 20cm pie tin and press in gently to form a pie shell. Prick pastry gently with a fork.
Finely chop herbs and add to a bowl with cottage cheese, sour cream, cheddar and mustard. Stir in eggs. Season. Gently pour cheese mixture into pastry shell.
Place remaining pastry sheet on top of filling, pinching the edges to seal and trim. Use a small knife to cut 2 slits in pastry top, so steam can escape during cooking. Leave pie top plain or decorate with pastry offcuts.
Using a pastry brush, glaze pie top with extra egg. Season with a little pepper and bake for 20 minutes, until puffed and golden. Serve pie hot with mixed leaf salad.