Recipes · British · Main Courses
Butter Pie (Lancashire Potato and Onion Pie)
One serving has 736 kcal and 12 g protein, and at least a fifth of a woman's daily need of pyridoxine (63%), thiamin (62%), manganese (52%), copper (42%), niacin (42%) and selenium (41%). Ready in 90 minutes.
- Preparation: 45 min
- Cooking: 45 min
- Makes: 1 serving (433 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 60 g Plain flour
- 30 g Butter, unsalted, cold (for the pastry)
- 15 g Cold water
- 0.9 g Salt
- 200 g Floury potatoes
- 70 g Onion
- 12 g Butter, salted (for the filling)
- 0.5 g White pepper
- 5 g Milk (to glaze)
- 40 g Pickled beetroot (to serve)
Method
- Make the pastry: rub the cold butter into the flour and a pinch of the salt until it looks like breadcrumbs, then add the cold water a little at a time and bring it together into a dough. Wrap it and chill it for 30 minutes.
- Peel the potatoes, slice them 5 mm thick and boil them for 5 minutes, until they are just starting to soften; drain them. Meanwhile, slice the onion thinly and soften it in the salted butter over low heat for 8-10 minutes without letting it brown.
- Heat the oven to 200 °C. Roll out two-thirds of the pastry and line an individual pie dish about 12-13 cm across.
- Layer the potato and onion in the pastry case, seasoning each layer with the rest of the salt and the white pepper and spooning over the buttery juices from the onion pan. Mound it slightly in the middle.
- Roll out the rest of the pastry for a lid. Brush the rim with milk, lay the lid on, press and crimp the edges, cut a small steam hole and brush the top with milk.
- Bake for 35-40 minutes, until the pastry is golden and a skewer slides easily through the hole into the potatoes.
- Leave it for 5 minutes, then serve hot with pickled beetroot or red cabbage. Lancashire Catholics ate it on Fridays, when meat was forbidden, so it is also called Friday pie or Catholic pie; Preston North End's ground still sells it.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 736 kcal | 35% |
| Carbohydrates | 95.6 g | |
| Water | 286 mL | |
| Fiber | 5.9 g | 20% |
| Protein | 12.1 g | 25% |
| Tryptophan | 0.1 g | |
| Threonine | 0.22 g | |
| Isoleucine | 0.26 g | |
| Leucine | 0.51 g | |
| Lysine | 0.22 g | |
| Methionine | 0.13 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.36 g | |
| Tyrosine | 0.23 g | |
| Valine | 0.31 g | |
| Histidine | 0.17 g | |
| Fat | 35.1 g | |
| Monounsaturated | 9.7 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.2 g | |
| Saturated | 21.6 g | |
| Trans-Fats | 0.39 g | |
| Cholesterol | 90.8 mg | |
| Calcium | 73.2 mg | 7% |
| Copper | 0.38 mg | 42% |
| Iron | 4.9 mg | 27% |
| Magnesium | 74.2 mg | 24% |
| Manganese | 0.93 mg | 52% |
| Phosphorus | 217 mg | 31% |
| Potassium | 1,064 mg | 23% |
| Selenium | 22.5 µg | 41% |
| Sodium | 506 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.68 mg | 62% |
| Riboflavin (vitamin B2) | 0.42 mg | 38% |
| Niacin (vitamin B3) | 5.8 mg | 42% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.82 mg | 63% |
| Folate (vitamin B9) | 163 µg | 41% |
| Cobalamin (vitamin B12) | 0.09 µg | 4% |
| Choline | 44.1 mg | 10% |
| Vitamin A | 290 µg | 41% |
| Vitamin C | 17.6 mg | 23% |
| Vitamin D (D2 + D3) | 2.5 IU | 0% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 7.1 µg | 8% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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