Butter Pie

Julie and I stumbled across these traditional Lancastrian pies in a Morrisons in Widnes. From there on we would always pop in if we heading anywhere remotely in that direction!
It's basically a buttery potato and onion pie and a thing of beauty!

Ingredients
Serves 4

for the pastry
225g Plain flour
50g Butter, unsalted
50g vegetable fat
pinch of salt

1 free-range egg, beaten for the glaze

for the filling
600g potatoes  (Maris Piper)
1 Large onion
150g Butter
salt
white pepper


Method

Sift the flour and salt into a bowl and add the butter and vegetable fat 

Incorporate in the butter until it resembles crumbs by rubbing with you fingertips. Then pour in cold water a little at a time, just enough to form a dough.  Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.

Peel the potatoes and slice into about 5mm thick. Then peel and cut the onion in half and thinly slice. Boil the potatoes until they are just softening, about 8-10 minutes. Fry the onions in 100g of butter, over a low heat, until soft. Be careful not to brown them as it will discolour the filling and effect the flavour.

Drain the potatoes and add to the onions. Stir well. I prefer more of a mashed consistency so give it a good bashing but don't use a masher to retain some texture. Add the remaining 50g of butter, season with salt and white pepper . Stir again. 

Grease the pie dish(es) with some butter.  Divide the dough into portion depending on whether you're going to fill one large pie dish or 4 individual dishes.  Roll out 2/3 of a portion into a thin layer of pastry and line a pie dish.

Fill the pie to the top with the potato and onion mix, then top with the rolled 1/3 of the pastry. Crimp the edge with a fork and trim off the excess. Brush beaten egg over the pastry lid and with a sharp knife cut a few air vents to allow the steam to escape.

Bake at 180C for about half an hour or so until golden. Serve warm.  It goes really well with some HP Brown Sauce!