---------- Recipe via Meal-Master (tm) v8.03
 
      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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