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Title: PATE AUX PATATES (POTATO PIE)
Categories: Vegetables, Pies, Ethnic
Yield: 1 Servings
5 Potatoes; to 6 hot
Milk
2 ts Butter
2 Egg yolks
1 Onion; finely chopped
1/4 c Celery stalk; & leaves
-finely chopped
1 tb Parsley;chopped, fresh
1 pn Savory, dried -OR-
1 pn -Chives, fresh
-Salt & ground pepper
Pastry for double crust 9"
-pie
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
SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG
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