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