5 Potatoes; to 6 hot
2 ts Butter
2 Egg yolks
1 Onion; finely chopped
1/4 c Celery stalk; & leaves
1 tb Parsley;chopped, fresh
1 pn Savory, dried -OR-
1 pn -Chives, fresh
-Salt & ground pepper
Pastry for double crust 9″
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.
SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG