Butter Pie, Friday Pie, or Catholic Pie is a traditional Lancashire dish with a special place in Liverpool and across the North West of England. The pie's origins are closely tied to the region's Catholic heritage, particularly in areas with a strong Catholic community. Historically, Catholics abstained from eating meat on Fridays, and Butter Pie became a popular meat-free alternative. The pie is simple, made from potatoes, onions, and butter, all encased in a flaky pastry. Its simplicity, affordability and the fact that it used readily available ingredients contributed to its popularity, making it a staple in the Lancashire diet.
The dish embodies the spirit of making do with what one has, a testament to the ingenuity of working-class families in the region. Over time, Butter Pie has remained a Friday tradition for some and has become a beloved comfort food many enjoy, regardless of the day of the week.
👇 RECIPE BELOW
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Ingredients
For the Pastry in-depth explanation • EXPOSED: The Biggest P...
For the pastry:
420 g All Purpose Flour
65ml Water
150g Shortening
50g Butter / Marg
1 medium egg
1 tsp Apple cider vinegar
1 tsp salt
For the Filling: Minimum ingredients
1 lb (450g) potatoes, peeled and thinly sliced
2 large onions, thinly sliced
4 tablespoons unsalted butter
Salt and pepper, to taste
NOTE: I had an editing ERROR. Salt was added just before the pepper. I'm sorry for any confusion.
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4 окт 2024
