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Somerset Minted Egg Pie




Source of Recipe


The Foody


List of Ingredients




4 Eggs
225g (8oz) Shortcrust Pastry
225g (8oz) Cream Cheese
50g (2oz) Cheddar Cheese, grated
1 heaped tbsp Mint, chopped
Pinch Grated Nutmeg
Butter
Salt and Pepper, to taste

Recipe



Pre-heat a baking sheet in an oven to 220°C: 425°F: Gas 7
Butter a 19cm (7½ inch) pie dish, line with the pastry, reserving enough to make a lid.
Thoroughly mix the cream cheese, cheddar cheese and season with salt, pepper and nutmeg.
Spread the mixture over the pastry, making four hollows.
Break the eggs into the hollows.
Sprinkle over the mint and season lightly.
Cover with a lid made from the remaining pastry.
Place onto the heated baking sheet.
Bake for 25 minutes
Remove from the oven and cover with greaseproof paper (to prevent burning).
Bake for a further 15 minutes.
Allow to cool before serving.
Serve with a chicory salad.