Classic Cottage Cheese Pie
|Shortcrust pastry||6 Ounce (Enough To Line A 9 Inch Pie Dish)|
|Potatoes||1 1⁄4 Pound|
|Cottage cheese||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped chives||2 Tablespoon|
|Chopped tarragon||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Pre-heat the oven to 400°F.
Grease the pie dish, then roll out the pastry to line it.
Flute the edges and bake blind for 10 minutes.
When you remove the pie dish from the oven reduce the oven temperature to 350°F.
Boil the potatoes and mash them, while still hot, with the cottage cheese, sour cream and herbs.
Season to taste.
Spoon this mixture into the pie shell, spread it evenly and dot with small pieces of the butter.
Bake for 20-25 minutes or until the filling is nicely browned on top and the pastry has finished cooking.
If the top becomes too brown, cover with foil.