Butter Pie, what’s that you ask. A speciality from Preston, Lancashire. A very regional pie made from layered potatoes and onions encased in shortcrust pastry. My mate Mick, a proud Prestonian talks lovingly of this pie, as much as he does the local football team, depending on how they fare. Originally something that would have been eaten on a Friday in the Catholic community of Lancashire when the eating of meat was forbidden, hence it’s sometimes known as Friday Pie. A basic shortcrust pastry, flour and butter, enhanced with cheese is rubbed together, bound with egg and water to form a dough. Sliced potatoes, blanched in boiling water, cooled and dried form the bulk of the pie, onions, fried until soft lend a lovely rich flavour. Line a pie dish with the pastry, layer with the potatoes, onions, salt and white pepper, aim for three , dot generously with butter in between, much like you would for dauphinoise. Roll a pastry lid, seal and crimp as you wish. Egg wash and bake in a medium oven for 45 minutes, by which time the pastry will be delightfully crisp and moorish, the potatoes soft and tender but not quite collapsing. Allow for at least 10 minutes rest before eating. You could serve this with many different accompaniments, mushrooms, broccoli or green salad. However, leeks braised with garlic and vermouth sit aside very happily, echoing the alium sweetness of the onions in the pie. One last note on this pie, as important to football as it is religion, in 2007 one of the catering companies at Preston North End ceased trading, fans could no longer buy their beloved pre match butter pie. After a Facebook campaign by two supporters, three years later the pie finally made a return to the stands.
One for this weeks />
using leeks, garlic and cheese.