Go Back

Lancashire Butter Pie

A comforting and simple British classic made from flaky pastry, tender potatoes, and rich onions.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pastry
  • 300 g plain flour
  • 150 g cold butter, cubed Keep butter cold for best flakiness.
  • 3-4 tbsp cold water Add gradually to form a dough.
  • 1 pinch salt
For the filling
  • 500 g potatoes, peeled and thinly sliced Parboil briefly, do not overboil.
  • 2 medium onions, thinly sliced Soften in butter.
  • 50 g butter For softening onions.
  • to taste salt and pepper Season layers as you assemble.
  • 1 egg yolk beaten (or milk for a vegetarian glaze)

Method
 

Preparation
  1. Preheat oven to 180°C (fan)/200°C.
  2. Make the pastry: Rub butter into flour and salt. Add water gradually to form a dough. Chill for 20 minutes.
  3. Prepare the filling: Boil sliced potatoes for 5 minutes, then drain. Soften the sliced onions in butter for 10 minutes.
Assembly and Baking
  1. Roll out the pastry to line a pie tin.
  2. Layer parboiled potatoes and softened onions in the tin, seasoning between layers with salt and pepper, and adding extra butter.
  3. Cover with pastry lid, seal the edges, and cut a small slit in the top.
  4. Brush the top with egg or milk glaze.
  5. Bake for 30-35 minutes until golden.
  6. Cool slightly before serving.

Notes

Serve warm with braised red cabbage, tangy pickles, or mushy peas. Pairs well with strong tea or lager. For storing, let pie cool and keep in the fridge for up to 3 days or freeze slices for up to 1 month.