Sift the flour and salt into a bowl and stir in the butter and lard, using your fingertips, rub in the butter until it resembles fine crumbs, then drizzle in just enough cold water to make the pastry form a ball, leave in the fridge to rest for ? an hour.
Meanwhile, peel the 3 large potatoes and 1 onion, cut the potato into thick slices and the onion in to half rings, parboil the potatoes until they are just soft but still holding their shape.
Sweat the onions off in a little butter until soft.
Drain the potatoes and layer into a pie dish the potatoes, onions, and butter flakes, into which you have rolled out a bottom layer of pastry, season with salt and pepper and top off with the top layer of pastry.
Bake at 180 degrees for approx ? hour until golden, serve immediately with your preferred condiment.
Butter pies were usually served on a Friday so as to act in accordance with the catholic rule of not eating meat on a Friday, with Lancashire being home to numerous Catholics it was and is a top seller among the small conventional bakeries.
Our version is slightly drier when put side by side with commercially available versions, but we like them a little drier as we find the shop bought ones can be far too wet. However, we think ours is very tasty, and obviously should be served with HP sauce if liked; pickled red cabbage or beetroot all work well.
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6|
|Calories from Fat: 1189 (82%)|
|Amt Per Serving||% DV|
|Total Fat 132.1g||176 %|
|Saturated Fat 81.2g||406 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 332.8mg||102 %|
|Sodium 880.4mg||30 %|
|Potassium 881mg||23 %|
|Total Carbohydrate 62.9g||19 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 57.5g|
|Protein 9.1g||13 %|
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Calories per serving: 1452
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