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Pate aux patates (potato pie)
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| Artist: |
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| Categories: |
Appetizers, Tarts & Pies, Terrines / Mousses & Pates, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 5
| | Potatoes, to 6 hot | | | Milk | | 2
| tsp | Butter | | 2
| | Egg yolks | | 1
| | Onion, finely chopped | | 1/4
| cup | Celery stalk, & leaves | | | -finely chopped | | 1
| tbsp | Parsley, chopped, fresh | | 1
| pinch | Savory, dried -OR- | | 1
| pinch | -Chives, fresh | | | -Salt & ground pepper | | | Pastry for double crust 9" | | | -pie |
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Procedures:
| 1 | Pate aux patates this potato pie makes a warming supper dish. | | 2 | It was a friday favorite in the days when the meatless rule was observed in french catholic families, says nicole kretz. | | 3 | Line a 9-inch pie plate with pastry, mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. | | 4 | Combine potatoes with onion, celery, parsley and savoury; season with salt and pepper to taste. | | 5 | Sprinkle potato mixture in pie shell. | | 6 | Cover with top crust, trim and crimp edges to seal and cut steam vents. | | 7 | Brush top crust with remaining egg yolk.bake pie in a preheated 400f oven for 30 to 40 minutes or until pastry is golden. | | 8 | Serves: 6-8 |
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