Butter Pie
Butter Pie
Ingredients
For the Rough Puff Pastry
- 250 g plain flour
- 1/2 teaspoon fine sea salt
- 250 g unsalted butter, cold, cut into cubes
- 120–140 ml ice-cold water
For the Filling
- 900 g floury potatoes, (Maris Piper or King Edward)
- 2 onions, large, thinly sliced
- 125 g salted butter
- 1 tablespoon vegetable oil
- 1 teaspoon flaked sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon English mustard or wholegrain mustard
- 2 tablespoons fresh parsley and thyme, chopped
- 75 ml whole milk
For Glazing
- 1 egg, beaten
Instructions
- 1
To make the pastry, combine the plain flour and fine sea salt in a large bowl. Toss through the cold unsalted butter cubes, leaving plenty of large pieces intact.
⏱️ 2 min
- 2
Gradually add enough ice-cold water (120–140ml) to bring everything together into a shaggy dough.
⏱️ 3 min
- 3
Turn the dough onto a lightly floured surface and roll into a rectangle. Fold the dough into thirds like a letter, rotate 90 degrees, and repeat this process four times. If the butter begins to soften, chill the dough for 20 minutes between folds.
⏱️ 15 min
- 4
Wrap the finished pastry and refrigerate for at least 1 hour.
⏱️ 60 min
- 5
Meanwhile, peel the floury potatoes and slice them into 3–4mm rounds. Place them into cold salted water.
⏱️ 10 min
- 6
Bring the water to a gentle simmer and cook for just 4–5 minutes until the potatoes begin to soften but still hold their shape. Drain thoroughly and allow the steam to escape.
⏱️ 10 min
- 7
Thinly slice the large onions. In a pan, gently cook the onions in the vegetable oil with 50g of the salted butter over a low heat for around 20 minutes until completely soft and sweet but without colouring.
⏱️ 20 min
- 8
Melt the remaining 75g salted butter with the whole milk, chopped fresh parsley and thyme, and English mustard (or wholegrain mustard).
⏱️ 3 min
- 9
Preheat the oven to 190°C fan (210°C conventional).
⏱️ 15 min•🌡️ 190
- 10
Roll out two-thirds of the chilled pastry and use it to line a deep 23cm pie dish.
⏱️ 5 min
- 11
Layer one-third of the cooked potato slices over the base, season well with flaked sea salt and plenty of freshly ground black pepper, then scatter over a third of the cooked onions.
⏱️ 5 min
- 12
Repeat the layering process twice more, using up all the potatoes and onions. Finish by pouring the milky butter mixture evenly over the top of the layers.
⏱️ 5 min
- 13
Roll out the remaining one-third of the pastry for the lid. Dampen the edge of the pastry base with water, place on the lid, and crimp well to seal.
⏱️ 5 min
- 14
Cut a small steam hole in the centre of the lid and brush generously with the beaten egg for glazing.
⏱️ 2 min
- 15
Bake for 25 minutes.
⏱️ 25 min•🌡️ 190
- 16
Reduce the oven temperature to 170°C fan (190°C conventional) and bake for an additional 30-35 minutes until golden brown and cooked through.
⏱️ 35 min•🌡️ 170
Kitchen Tools
Butter Pie
For the Rough Puff Pastry
- 250 g plain flour
- 1/2 teaspoon fine sea salt
- 250 g unsalted butter, cold, cut into cubes
- 120–140 ml ice-cold water
For the Filling
- 900 g floury potatoes, (Maris Piper or King Edward)
- 2 onions, large, thinly sliced
- 125 g salted butter
- 1 tablespoon vegetable oil
- 1 teaspoon flaked sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon English mustard or wholegrain mustard
- 2 tablespoons fresh parsley and thyme, chopped
- 75 ml whole milk
For Glazing
- 1 egg, beaten
Instructions
- 1
To make the pastry, combine the plain flour and fine sea salt in a large bowl. Toss through the cold unsalted butter cubes, leaving plenty of large pieces intact.
⏱️ 2 min - 2
Gradually add enough ice-cold water (120–140ml) to bring everything together into a shaggy dough.
⏱️ 3 min - 3
Turn the dough onto a lightly floured surface and roll into a rectangle. Fold the dough into thirds like a letter, rotate 90 degrees, and repeat this process four times. If the butter begins to soften, chill the dough for 20 minutes between folds.
⏱️ 15 min - 4
Wrap the finished pastry and refrigerate for at least 1 hour.
⏱️ 60 min - 5
Meanwhile, peel the floury potatoes and slice them into 3–4mm rounds. Place them into cold salted water.
⏱️ 10 min - 6
Bring the water to a gentle simmer and cook for just 4–5 minutes until the potatoes begin to soften but still hold their shape. Drain thoroughly and allow the steam to escape.
⏱️ 10 min - 7
Thinly slice the large onions. In a pan, gently cook the onions in the vegetable oil with 50g of the salted butter over a low heat for around 20 minutes until completely soft and sweet but without colouring.
⏱️ 20 min - 8
Melt the remaining 75g salted butter with the whole milk, chopped fresh parsley and thyme, and English mustard (or wholegrain mustard).
⏱️ 3 min - 9
Preheat the oven to 190°C fan (210°C conventional).
⏱️ 15 min•🌡️ 190 - 10
Roll out two-thirds of the chilled pastry and use it to line a deep 23cm pie dish.
⏱️ 5 min - 11
Layer one-third of the cooked potato slices over the base, season well with flaked sea salt and plenty of freshly ground black pepper, then scatter over a third of the cooked onions.
⏱️ 5 min - 12
Repeat the layering process twice more, using up all the potatoes and onions. Finish by pouring the milky butter mixture evenly over the top of the layers.
⏱️ 5 min - 13
Roll out the remaining one-third of the pastry for the lid. Dampen the edge of the pastry base with water, place on the lid, and crimp well to seal.
⏱️ 5 min - 14
Cut a small steam hole in the centre of the lid and brush generously with the beaten egg for glazing.
⏱️ 2 min - 15
Bake for 25 minutes.
⏱️ 25 min•🌡️ 190 - 16
Reduce the oven temperature to 170°C fan (190°C conventional) and bake for an additional 30-35 minutes until golden brown and cooked through.
⏱️ 35 min•🌡️ 170