Pate Aux Patates (Potato Pie) Recipe

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.

Step 1

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.

Step 2

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

Things You'll Need

  • 5 Potatoes; to 6 hot
  • Milk
  • 2ts Butter
  • 2 Egg yolks
  • 1 Onion; finely chopped
  • 1/4c Celery stalk; & leaves
  • -finely chopped
  • 1tb Parsley;chopped, fresh
  • 1pn Savory, dried -OR-
  • 1pn -Chives, fresh
  • -Salt & ground pepper
  • Pastry for double crust 9"
  • -pie

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