Title: Pate aux patates (potato pie)
 Categories: Vegetables, Pies, Ethnic
      Yield: 1 Servings
 
      5    Potatoes; to 6 hot
           Milk
      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"
           -pie
 
  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