Ingredients for Lancashire Butter Pie aka Friday Pie/Catholic Pie with Snapes
- 1 kg Maris Piper, Yukon gold or Manhattan potatoes
-
1 vegetable stock cube (see Vegetable Stock Cubes recipe)
Vegetable Stock (Bouillon) Cubes
- small bunch (100 g) spring onions, topped and tailed and sliced
- few scapes (garlic tops), sliced (optional)
- 150 g butter
- 1/2 tsp salt
- 1/4 tsp white pepper
- Pastry:
- 400 g plain flour
- 200 g cold unsalted butter, cut into cubes
- 1/2 tsp salt
- 1 medium egg, beaten
- 45 ml cold water
-
To serve:
In A Pickle – soused red cabbage
Cooking Instructions for making Lancashire Butter Pie aka Friday Pie/Catholic Pie with Snapes
Pastry: Season the flour with the salt and add to a food processor with the cubes of butter and process until fine breadcrumbs. Add the egg and process again. Add the water a little at a time until it comes together then form into a ball, wrap in clingfilm and place in the fridge to chill for 30 minutes.
Potatoes: Peel and slice the potatoes into 6 mm wide rounds. Boil a pan of water and add a vegetable stock cube. Add the potatoes and simmer for around 8 – 10 minutes until just tender and holding together. Drain and leave separated to cool.
Melt half of the butter in a pan and add the onions and scapes. Cook on a low heat for 10 minutes.
Cut a third off the pastry and reserve for the top. Roll out the remaining two thirds pastry on a floured surface. Brush a large springform tin with butter. Line the tin with the pastry with a slight overlap over the edge.
Line the bottom of the tin with the slices of potato. If you have a pie funnel place it in the centre. If there are any softer pieces push them down into the corners. Place a spoon of the cooked onions and scape mixture on top. Add small slices of butter and season with salt and white pepper. Continue with the layers of potato mixture, butter and seasoning until all the potato is used.
Roll out the top of the pastry. Brush the edges of the pastry in the tin with beaten egg. Place the top on around the pie funnel and push down pinching the edges together. Brush with the beaten egg. If you don’t have a pie funnel, make a hole in the centre of the pie.
Heat the oven to 160 degrees C fan and bake for 40 – 45 minutes until the pastry is golden brown. Leave to cool for 5 minutes then remove from the tin.
Serve in a barm cake and top with crinkle chips, a grating of Lancashire cheese, chip shop curry sauce and a side of pickled red cabbage.
Note: In my house decorated pies always taste better. I’ve decorated this one with the red rose of Lancashire and the letters spelling Lancs which is how we affectionally refer to our lovely county. More traditionally a cross would be made out of the leftover pastry scraps.
Leave a Reply