---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables, Pies, Ethnic
       Yield: 1 Servings
       5    Potatoes; to 6 hot
       2 ts Butter
       2    Egg yolks
       1    Onion; finely chopped
     1/4 c  Celery stalk; & leaves
            -finely chopped
       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
     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
     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