Homemade Butter Pie

Made just the way the dinner ladies did…

0 Prep
0 Cook
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Ingredients

Instructions

STEP 1:

eel
potato

Peel and quarter the potatoes. Thinly chop into slices around 5mm thick.

STEP 2:

eel
onion

Peel and chop onion into strips (can be chunky or thin)

STEP 3:

butter
potato

Fry potatoes in a little butter for 5 mins until coated but not cooked

STEP 4:

onion
potato

Layer the potato slices in a casserole dish and top with the raw onion slices.

STEP 5:

STEP 6:

MAKING THE PASTRY

STEP 7:

bread
butter
flour
rum

With the flour and salt in a mixing bowl, add the cubed butter and rub with fingertips until ‘breadcrumb’ texture is reached.

STEP 8:

flour

With a little water, mix into a dough like mixture (add a little extra flour if dough becomes sticky).

STEP 9:

flour
onion
potato

Roll out on a floured surface into a circle large enough to cover the top of the potatoes and onions.

STEP 10:

STEP 11:

onion
potato
tea

Place dough in casserole dish over the potatoes and onions. Cook in a preheated oven at 180 degrees celcius for 30 minutes until cooked through and pastry browns. Serve with gravy, steamed veg, or simply on its own!

STEP 12:

STEP 13:

caramel
onion
sugar

Tip: sprinkle salt over the onions to bring out the sugar in the onions. This helps them caramelise and give a sweet taste.

STEP 14:

STEP 15:

milk

Tip: Brush the pastry with a little milk before cooking to glaze.

STEP 16:

STEP 17:

butter

NB: Margarine is a good substitute for butter if the ‘buttery’ flavour is used.