Lancashire Butter Pie

Ingredients

• For the pastry: For the pastry:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 1/2 tsp salt 1/2 tsp salt
• 4-6 tbsp cold water 4-6 tbsp cold water
• For the filling: For the filling:
• 500g (1 lb) potatoes, peeled and diced 500g (1 lb) potatoes, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 100g (7 tbsp) unsalted butter 100g (7 tbsp) unsalted butter
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 17g)
• Carbohydrates: 45g (Sugars: 2g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
3. 3.
   Gradually add the cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a saucepan, boil the diced potatoes until tender. Drain and set aside.
5. 5.
   In a separate pan, melt the butter for the filling over medium heat. Add the chopped onion and cook until softened and translucent.
6. 6.
   Add the cooked potatoes to the pan with the onions. Season with salt, black pepper, and ground nutmeg. Stir well to combine.
7. 7.
   Roll out two-thirds of the pastry on a lightly floured surface to fit the base and sides of a 9-inch pie dish. Press the pastry into the dish, ensuring there are no air pockets.
8. 8.
   Spoon the potato and onion filling into the pastry-lined dish, spreading it evenly.
9. 9.
   Roll out the remaining pastry to create a lid for the pie. Place it over the filling and seal the edges by pressing them together.
10. 10.
    Cut a small slit in the center of the pastry lid to allow steam to escape during baking.
11. 11.
    Bake the Lancashire Butter Pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, evenly-sized pieces to ensure they cook evenly and have a creamy texture.
• Shortcrust pastry — Keep the butter cold and handle the dough as little as possible to achieve a flaky and tender pastry.

Tips & Tricks

• For a twist, add grated cheese to the filling mixture before baking for an extra layer of flavor.
• Serve the Lancashire Butter Pie with a dollop of tangy chutney or pickles for a delightful contrast.
• If you prefer a lighter version, you can use filo pastry instead of shortcrust pastry for a crispier texture.
• Leftover pie can be reheated in the oven or enjoyed cold the next day for a delicious lunch.

Serving advice

Lancashire Butter Pie is best served warm, straight from the oven. Cut it into generous slices and serve it as a main course alongside a side of steamed vegetables or a fresh green salad.

Presentation advice

To present the Lancashire Butter Pie beautifully, place a slice on a plate and garnish it with a sprinkle of fresh parsley or chives. The golden crust and creamy filling will be visually appealing and inviting.