Butter Pie – a vegan version

Like the parched peas that I posted the recipe for here, butter pie is a very very
Lancashire dish. My grandad was a baker so I grew up with them,
but I do understand why it seems a strange idea!
It’s not as odd as it sounds though, being a potato and onion pie, flavoured with
When Alex and I started eating vegan it was one of the first things on our list to
rework, it’s taken us a while to get a recipe we’re happy with though!
Of course there’s no butter in our version, but to recreate the richness (after
much thought!) we’ve come up with this lovely recipe in which the
potatoes are cooked using the confit method, but at a slightly higher temperature.
The potatoes are submerged in oil with aromatics and then baked, the resulting
texture is, well, buttery!
The onions though, must be boiled….
We made tiny versions of these as canapes recently, and they went down an
absolute storm!

Butter Pie - a vegan version

Butter Pie – a vegan version

makes 2 x 14 cm pies

for the potato
550 g potato (a floury type, we used estima) , peeled and cut into 1 cm slices
1/4 tsp dried thyme
3 bay leaves
1 carrot, peeled and cut into 1.5 cm slices
400 – 500 ml oil, we used a mixture of light olive and rapeseed oil
for the onion
1 onion, diced
salt and white pepper
for the pastry
210 g gluten free flour
30 g almond milk powder
a pinch of salt
120 g vegetable fat
2 – 3 tbsp cold water

You will need 2 small pie dishes, we bought 14 cm enamel ones from the hardware shop,
they’re super cute!
Preheat the oven to 160 degrees c.
Put the potatoes, carrots, bay, thyme and oil into an ovenproof casserole dish with a lid.
The oil should just cover the vegetables, my casserole dish is a 20 cm one and it took
450 ml of oil.

Potatoes and aromatics ready for the oven

Potatoes and aromatics ready for the oven

Pop in the oven for an hour, after which the potato should be soft. Leave to cool a little
in the oil and then remove and dice.
Take the carrots out of the oil and keep them for a soup or something like that,
(or just eat them, they’re delicious…).
Keep the oil, it has a lovely flavour and can be used for all sorts of things.
While the potatoes are cooking, make the pastry.
Mix together the flour, almond milk powder and salt, and then rub in the
fat until it resembles breadcrumbs. Mix the water in a little at a time until it forms a
fairly soft dough.
Next cook the onion. Simply simmer it for twenty minutes in water until soft.
Drain, and mix with the diced potatoes and salt and white pepper.
Turn the oven up to 180 degrees c.
Roll the pastry out on a floured board to around 4 mm. Cut two rounds slightly larger
than your pie dishes, and two the same size. Line the dishes with the larger rounds,
fill with the potato and onion mixture, and top with the smaller rounds.
Press the pastry down prettily around the edges, and cut a small hole in the top to let
steam escape.
The pies, before baking

The pies, before baking

Bake for 30 – 35 minutes until the top is a light golden brown.
To be traditional, serve with pickled red cabbage!

By E. and A.

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