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Pate Aux Patates (Potato Pie)
Yield: 1 servings

5 to 6 cooked potatoes
milk
2 teaspoons butter
2 egg yolks
1 onion, finely chopped
1/4 cup celery stalk and leaves finely chopped
1 tablespoon parsley, chopped, fresh
pinch savory
pastry for double crust 9 -pie

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

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