Pate aux Patates (Potato Pie)
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 pinch Savory, dried OR Chives, fresh
-Salt & ground pepper
Pastry for double crust 9" -pie
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 savory; 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 |