---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pate Aux Patates (Potato Pie)
  Categories: Vegetables, Pies, Ethnic
       Yield: 1 servings
  
       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
   
   SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG
  
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