The traditional Lancashire Butter Pie is pure British comfort food at its finest. Originally created in Lancashire for Catholics abstaining from meat on Fridays, it features tender sliced potatoes, sweet softened onions, and plenty of butter encased in crisp, golden pastry.
Ingredients
- For the Pastry:
- 300g (2½ cups) plain/all-purpose flour
- 150g (11 tbsp) cold unsalted butter, cubed
- Pinch of salt
- 4-5 tbsp ice-cold water
- 1 egg (beaten, for egg wash)
- For the Filling:
- 600g (approx. 3-4 large) Maris Piper or King Edward potatoes, peeled & thinly sliced (~3mm)
- 2 large yellow onions, thinly sliced
- 75g (5½ tbsp) salted butter, cut into small pats
- Salt & freshly cracked black pepper to taste
Instructions:
1.Prep & parboil the potatoes:10 mins.
Bring a large pot of salted water to a boil. Drop in your sliced potatoes and simmer for 4 to 5 minutes, until just starting to soften but not fall apart. Drain thoroughly and set aside to cool slightly.
2. Soft-sweat the onions:10 mins.
In a skillet, melt 15g (~1 tbsp) of the butter over medium-low heat. Add the sliced onions with a pinch of salt and cook gently until soft and translucent (about 8–10 minutes). Do not brown them; you want soft, sweet onions.
3. Make the shortcrust pastry:15 mins.
In a bowl, rub the cold cubed butter into the flour and salt using your fingertips until it resembles coarse breadcrumbs. Stir in ice water 1 tbsp at a time until the dough comes together. Divide into two pieces (60% for base, 40% for lid), wrap in plastic, and chill for 20 minutes.
4. Assemble the layers:10 mins.
Preheat your oven to 200°C / 400°F. Roll out the larger dough portion to line an 8-inch (20cm) pie dish. Fill with alternating layers of parboiled potatoes, soft onions, pats of remaining butter, and generous seasoning of salt and black pepper.
5. Cover, brush, & bake:35-40 mins.
Roll out the remaining pastry to cover the pie. Crimp the edges to seal, cut a small slit in the centre for steam, and brush the top generously with egg wash. Bake for 35–40 minutes until deep golden brown.
Pro Tip: Let the pie rest for 10–15 minutes before slicing. This allows the hot butter and potato starches to settle so your slice holds its shape perfectly. Traditionally served hot alongside pickled red cabbage or beetroot!
