Cape Verdean Butter Pie

Ingredients

In the original British Lancashire Butter Pie, the filling consists mainly of potatoes and onions, with minimal vegetables. However, in the Cape Verdean adaptation, we incorporate a variety of vegetables such as cabbage and carrots to add more depth of flavor and nutritional value to the dish. Additionally, we introduce Cape Verdean spices like paprika and cumin to enhance the taste and give it an authentic Cape Verdean twist. We alse have the original recipe for Lancashire Butter Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (800g) potatoes, peeled and cubed 4 cups (800g) potatoes, peeled and cubed
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons butter 2 tablespoons butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold cubed butter, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced carrot and shredded cabbage to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
5. 5.
   Sprinkle the paprika, cumin, salt, and pepper over the vegetables. Stir well to combine and cook for an additional 2 minutes. Remove from heat and set aside.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   In a large pot, boil the peeled and cubed potatoes until tender. Drain the potatoes and return them to the pot.
8. 8.
   Add the milk and butter to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
9. 9.
   Roll out the chilled dough on a floured surface to fit a greased pie dish. Place the rolled-out dough into the dish, pressing it gently against the sides.
10. 10.
    Spread the sautéed vegetable mixture evenly over the dough in the pie dish.
11. 11.
    Top the vegetable mixture with the mashed potatoes, spreading it out to cover the filling completely.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is heated through.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.
14. 14.
    Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooked potatoes can result in a dense and gluey mashed potato topping.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other vegetables.
• Paprika and cumin — Adjust the amount of spices according to your taste preferences. Add more or less to suit your desired level of spiciness and flavor.

Tips & Tricks

• For a richer flavor, you can add grated cheese on top of the mashed potatoes before baking.
• Feel free to add other vegetables such as bell peppers or peas to the filling for added variety.
• Serve the Cape Verdean Butter Pie with a side of fresh salad or pickles to balance the richness of the dish.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different herbs and spices to customize the flavors to your liking.

Serving advice

Serve the Cape Verdean Butter Pie warm as a main course. Accompany it with a side of fresh salad or pickles to add a refreshing element to the meal.

Presentation advice

Present the Cape Verdean Butter Pie on a serving platter, allowing the golden crust and creamy mashed potato topping to be the centerpiece. Garnish with fresh parsley for a pop of color.