Recipe#5851

Title: Pate Aux Patates (Potato Pie)

  SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

      5    Potatoes; to 6 hot                  1 tb Parsley;chopped, fresh
           Milk                                1 pn Savory, dried -OR-
      2 ts Butter                              1 pn -Chives, fresh
      2    Egg yolks                                -Salt & ground pepper
      1    Onion; finely chopped                    Pastry for double crust 9"
    1/4 c  Celery stalk; & leaves                   -pie
           -finely chopped                
 
  Pate aux Patates
  
  This potato pie makes a warming supper dish. It was a Friday favorite in
  the days when the meatless rule was observed in French Catholic families,
  says Nicole Kretz.
  
    Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to
  make a smooth puree; add butter and 1 egg yolk. Combine potatoes with
  onion, celery, parsley and savoury; season with salt and pepper to taste.
    Sprinkle potato mixture in pie shell. Cover with top crust, trim and
  crimp edges to seal and cut steam vents. Brush top crust with remaining egg
  yolk.bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry
  is golden. SERVES: 6-8