Ingredients
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
Method
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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.
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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.
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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.
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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.