Potatoe Pie (pate aux patates)

Submitted by: Stanja Frenette
Savory potatoes in a pie shell. Like a french canadian version of perogies

Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: side · entree ·

Ingredients

5 to 6 hot boiled Potatoes (Yukon gold or russet)
1 Tbsp Parsley;chopped,
fresh Milk
1 tsp Savory, dried -OR- 2 tsp Butter
1 Tbsp -Chives, fresh
2 Egg yolks -
Salt & ground pepper
1 Onion; finely chopped
1/4 c Celery stalk
Pastry for double crust 9"

Method

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.

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