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Pate Aux Patates (Potato Pie)


5 potatoes; to 6 hot
milk
2 teaspoon butter
2 egg yolks
1 onion; finely chopped
1/4 cup celery stalk; and leaves finely chopped
1 tablespoon parsley; chopped, fresh
1 pn savory, fresh, or chives,
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.

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




STACKS, The Art of Vertical Food

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