1/4 c Celery stalk; & leaves -pie -finely chopped Pate aux Patates This potato pie makes a warming supper dish. 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
by Hogan Courrier
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This recipe was added on 21 Feb 2010 and has been viewed 249 times.