Butter Pie (a Potato and Onion Pie) Recipe at MyDish

Butter Pie (a Potato and Onion Pie)

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Method

  • Sift the flour and salt into a bowl and stir in the butter and lard, using your fingertips, rub in the butter until it resembles fine crumbs, then drizzle in just enough cold water to make the pastry form a ball, leave in the fridge to rest for ½ an hour.
  • Meanwhile, peel the 3 large potatoes and 1 onion, cut the potato into thick slices and the onion in to half rings, next parboil the potatoes until they are just soft but still holding their shape. Sweat the onions off in a little butter until soft.
  • Drain the potatoes and layer into a pie dish the potatoes, onions, and butter flakes, into which you have rolled out a bottom layer of pastry, season with salt and pepper and top off with the top layer of pastry.
  • Bake at 180 degrees for approx ½ hour until golden, serve immediately with your preferred condiment.
  • Serve and Enjoy!
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    Tips

    • Our version is slightly drier when put side by side with commercially available versions, but we like them a little drier as we find the shop bought ones can be far too wet. However, we think ours is very tasty, and obviously should be served with HP sauce if liked, pickled red cabbage or beetroot all work well.
      "Butter Pie”, also known as 'Catholic pies' or 'Friday pies' an age-old Lancashire pie, or for the non Lancashire of you, a potato and onion pie. As a rule served on a Friday so as to act in accordance with the catholic rule of not eating meat on a Friday, with Lancashire being home to numerous Catholics it was and is a top seller among the small conventional bakeries.

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    Ingredients

    • FOR THE PASTRY
    • 8 ounces Plain Flour
    • 2 ounces butter
    • 2 ounces shortening (dripping / lard or vegetable fat)
    • 1 pinch of salt
    • THE FILLING
    • 3 large potatoes
    • 1 large onion
    • 2 ounces butter cut into thin flakes

    By Views 4874  Added Thu Feb 4 2010


    A luxuriant pie layered with rich golden butter, tasty onions, and potatoes, enveloped in a rich shortcrust pastry it’s a hug from Lancashire on a plate!

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