Traditional Butter Pie (Potato And Onion) Recipe
Do you have an appetite for something savoury and unique? Look no further because here comes a classic comfort dish that’s sure to satisfy you! Traditional butter pie is an old-fashioned potato and onion pie with layers of earthy flavour. This recipe dates all the way back to the 1800s, but it’s still as popular and delicious today as ever. The combination of potato, onion and butter creates a flavorful blend that will tantalize your taste buds and have you coming back for more. Whether you have family or friends coming over or a craving for something warm and comforting on a cold day, this dish definitely fits the bill!
What is butter pie?
Butter pie is a savoury pie that originated in Lancashire, UK. It is made with a shortcrust pastry base and a filling that is typically made with slices potatoes, onions, and butter. Sometimes it also includes other ingredients such as cheese, leeks, and herbs. The pie is often topped with a layer of more butter and sometimes breadcrumbs before being baked until golden brown. Butter pie is considered a comfort food and is often served as a main course with vegetables or as a side dish with meat.
Pastry for butter pie
The traditional butter pie recipe uses shortcrust pastry, but I add cheese to mine for extra flavour, but you can leave it out if you want to.
Ingredients
Shortcrust Cheese Pastry
- 500 g Plain Flour (or all purpose)
- 240 g Butter
- 240 g Mature Cheese (Grated) – optional
- 4Â Eggs
Butter Pie Filling
- 1 kg Potatoes (Peeled and sliced into ¼ inch slices)
- 2 Onions (Finely chopped)
- 100 g Butter
- 1Â Vegetable Stock Cube
- Salt and Pepper (to season)
- 1 Egg (for egg wash)
Slice potatoes 1/4 inch thick Boil in pot with stock until tender Fry the onions until soft Roll out pastry Place pastry in the springform tin Layer of potatoes on the base Top with onions and seasoning Final layer of potatoes Top with dollops of butter and fold the pastry sides in. Seal with final pastry disc.
How to make Lancashire butter pie
What to serve with butter pie
Butter pie is a rich and flavourful dish that pairs well with a variety of sides. Here are a few suggestions for what to serve with it:
- Steamed or roasted vegetables such as carrots, peas, green beans or broccoli. The sweetness and freshness of vegetables will balance the richness of the pie.
- A crisp green salad with a light vinaigrette dressing. The acidity of the dressing will help to cut through the richness of the buttery pie.
- A dollop of cranberry sauce or chutney. The sweetness and tanginess of these condiments are a perfect complement to the rich, savoury filling of the pie.
- Pickles or gherkins, the sweet and tangy flavours of pickles, can provide a nice counterpoint to the savoury flavours of the pie.
- A glass of full-bodied red wine. If you’re drinking alcohol, serve the pie with a full-bodied red wine such as Shiraz or Cabernet Sauvignon. The tannins in the wine will help to cut through the richness of the pie.
Storage
Butter Pie can be stored in the fridge for up to 3-4 days. Here are the steps to properly store butter pie:
- Allow the pie to cool to room temperature before storing it.
- Cover the butter pie with cling film or aluminium foil, making sure it is tightly wrapped to prevent air from penetrating.
- Place the covered Butter Pie in the fridge and store it in the coldest part of the fridge, which is usually the bottom shelf.
- When you are ready to reheat the pie, preheat the oven to 180°C (350°F), remove the cling film or aluminium foil, and then reheat it for about 15-20 minutes or until it is heated through. Alternatively, reheat in the microwave.
You can also freeze the pie for up to 2 months. Let it thaw overnight before reheating.
Traditional Butter Pie (Potato And Onion) Recipe
Ingredients Â
Shortcrust Cheese Pastry
- 500 g Plain Flour (or all purpose)
- 240 g Butter
- 240 g Mature Cheese (Grated)
- 4 Eggs
Butter Pie Filling
- 1 kg Potatoes (Peeled and sliced into ¼inch slices)
- 2 Onions (Finely chopped)
- 100 g Butter
- 1 Vegetable Stock Cube
- Salt and Pepper (to season)
- 1 Egg (for egg wash)
InstructionsÂ
- Grease an 8-inch/20cm springform tin.
- Add the sliced potatoes to a large saucepan
- Dissolve stock in hot water and add to the potatoes. Add more water until the potatoes are covered. Bring to the boil and then simmer until the potatoes are cooked but still holding their shape. Drain and leave to cool.
- Add the butter to the flour until it resembles fine breadcrumbs. Add the grated cheese if using, and mix through. Slowly add the beaten eggs until it forms a dough ball.
- Divide into 2 parts, one slightly bigger than the other and flatten into discs. Wrap in cling film and chill in the fridge for 30 minutes or 15 minutes in the freezer.
- Meanwhile, place half of the butter in a frying pan and fry the chopped onions until soft. Drain and leave to cool.
- Roll out the pastry discs starting with the larger disc until it's big enough to fit the base and sides of the tin leaving some overhang.
- Layer the potatoes over the base of the pastry, then cover with the fried onions. Season with salt and pepper and add another layer and then a final layer of potatoes.
- With the remaining butter, dot it on top of the potatoes. Fold any overhang of pastry down onto the potatoes and brush the edges with beaten egg.
- Roll out the other disc of pastry. Lay on top of the butter and potatoes and press around the edge to seal. Brush with egg wash and make a hole in the centre so steam can get through.
- Place the pie in the freezer whilst you preheat the oven to 160℃fan/180℃/350℉
- Place the tin on a baking tray and bake in the oven for 40-45 minutes until golden brown.
- Remove the outer ring and serve.
