BUTTER PIE "Butter Pie", a traditional Lancashire delicacy, or for those not in the know, potato & onion pie, was traditionally served on a Friday so as to comply with the catholic rule of not eating meat on a Friday, with Lancashire being home to many Catholics it was and is a best seller among the small traditional bakeries. Ingredients -------------------------------------------------------------------------------- 8 ounces, of plain flour 2 ounces, butter 2 ounces, white fat (dripping / lard or veg fat) 3 large potatoesshopping list 1 onion Blend in food processor and then drizzle in just enough cold water to make the pastry form a ball, leave in the fridge to rest for ½ an hour In the mean time, peel the 3 large potatoes and 1 onion, cut the potato into large chunks and the onion in to half moon rings, parboil for around 20 minutes until the potatoes are just soft but still holding there shape. Drain and slice into your pie dish, into which you have rolled out a bottom layer of pastry, layer in the onions, salt and pepper and flecks of butter, top off with the top layer of pastry. learned something new:cool Bake at 180 degrees for approx ½ hour until golden, serve immediately with your preferred condiment grouprecipes/89864/butter-pie-a-potato-and-onion-pie.html#
Posted on: Tue, 16 Jul 2013 15:07:47 +0000
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