Lancashire Butter Pie with Brown Sauce
This traditional Lancashire butter pie is a delightful dish that showcases the comforting flavors of buttery potatoes and confit onions, encased in a flaky pastry. Served with a tangy brown sauce, it’s a perfect meal for any occasion.
For the Pie Filling:
- 250g potatoes, thinly sliced
- 250g water
- 5g salt
- 45g butter
- 5g melted butter (for coating the potatoes)
For the Confit Onion:
- 240g diced onion (about 25mm pieces)
- 160g butter
- 2 sprigs of fresh thyme, picked
- 10g garlic, minced
- Salt and white pepper to taste
For the Pastry:
- 25g beaten egg
- 30g ice-cold water
- 250g plain flour
- 15g grated Parmesan cheese
- 5g fine salt
- 110g butter (chilled and diced into 2cm cubes)
For the Filling:
- 40g Bomber cheese, torn into pieces
To prepare the pie filling, combine the water, salt, and butter in a medium saucepan. Heat until the butter has melted. Once melted, add the sliced potatoes and cook just below a simmer until the potatoes are tender. Drain the liquid and transfer the potatoes to a bowl, then pour the melted butter over them. Season with salt and pepper to taste.
For the confit onions, heat a medium pan over medium heat. Add a splash of olive oil along with the diced onions and sauté gently for 2-3 minutes until they soften without browning. Incorporate the butter and thyme, continuing to cook for an additional 4-5 minutes until the onions are fully softened and well combined. Season with salt and white pepper.
To make the pastry, in a medium bowl, mix the beaten egg with ice-cold water and refrigerate until needed. In the mixing bowl of a stand mixer, combine the flour and salt, then add the chilled butter. Using a paddle attachment, mix on medium speed until the butter is incorporated into the flour. Create a well in the center, pour in the chilled egg mixture, and continue mixing until the dough begins to form. Transfer the dough to a lightly floured surface and knead briefly to finish. Shape the dough into a rectangle, wrap it tightly in cling film, and refrigerate to rest.
Once rested, roll out the dough to roughly 1-2mm thick and line your pie molds (70mm Vogue Rings). Place in the refrigerator to firm up. With the remaining dough, cut out 70mm rings for the pie tops.
To assemble the pie, in each lined mold, layer 100g of sliced potato, followed by 100g of confit onion, and then 20g of Bomber cheese. Repeat the layering, finishing with confit onion and cheese on top. Cap each pie with the pastry ring, making two slits in the center for steam to escape. Crimp the edges with a fork and brush with egg yolk. Bake in a preheated oven at 180°C for 16 minutes or until golden brown. Serve hot.
Chicken and Leek Turnover
These scrumptious chicken and leek turnovers are perfect for a quick meal or a snack. The flaky pastry is filled with tender chicken and a creamy leek and onion stuffing, making them utterly irresistible.
Serves: 2
For the Turnover:
- 1 chicken breast
- 200g rolled puff pastry
- 2 slices of Parma ham
For the Leek & Onion Stuffing:
- 100g white leeks, finely shredded
- 30g finely diced onion
- 1 clove of garlic, crushed
- 10g butter
- 60g cream
- 4g chopped chives
To prepare the leek and onion stuffing, split the leeks in half, wash thoroughly under cold water, and finely shred them. In a hot medium-sized pan, melt the butter and add the leeks and diced onion, sweating them for 3-4 minutes until they become soft. Stir in the crushed garlic, cream, and season with salt and pepper, cooking for an additional 4 minutes. Once done, remove from heat and let cool. Once cooled, mix in the chopped chives and set aside for the turnover.
To assemble the turnovers, cut the chicken breast in half lengthwise, season with salt and white pepper, and place a generous spoonful of leek and onion stuffing on top of each piece of chicken. Wrap each chicken piece with a slice of Parma ham. Cut the puff pastry into squares approximately 11cm by 11cm (or large enough to wrap around the chicken). Place the chicken in the center of each square, brushing the edges with egg wash. Fold the pastry over the chicken, pinching the edges to seal and ensuring there are no air pockets. Cut away any excess pastry and crimp the edges with the back of a fork. Make three small slits on top of each turnover, place them on a baking tray lined with greaseproof paper, cover with cling film, and refrigerate for 30 minutes.
Preheat the oven to 200°C. Brush each turnover with egg wash and bake for 12 minutes, or until golden brown. Allow to rest for 5 minutes before serving.
Native Lobster Pie and Thermidor Sauce
This luxurious native lobster pie, paired with a rich thermidor sauce, is an exquisite dish that is sure to impress. The combination of tender lobster and creamy béchamel in a flaky pastry case makes for a show-stopping meal.
For the Lobster Pie Mix:
- 100g grated potato
- 50g confit onion
- 100g béchamel sauce
- 22g crème fraîche
- 10g whole grain mustard
- 5g lemon juice
- 2g lemon zest
- 140g diced lobster
- 2g salt
For the Confit Onions:
- 100g finely diced shallots
- 100g olive oil
- 5g grated garlic
For the Béchamel:
- 50g butter
- 50g flour
- 200g milk
- 15g egg yolk
- 20g roast garlic purée
- 10g rapeseed oil
- 10g crème fraîche
- 10g lemon juice
- Good pinch of smoked Maldon salt
For the Pastry:
- 400g puff pastry
For the Thermidor Sauce:
- 50g olive oil
- 150g finely sliced shallots
- 10g peeled, chopped garlic
- 50g white wine
- 50g pernod
- 500g fish stock
- 10g Savora mustard
- 65g crème fraîche
- 10g Parmesan cheese
To create the lobster pie mix, combine the grated potato, confit onions, béchamel, whole grain mustard, lemon juice, lemon zest, and salt in a bowl. Mix thoroughly, then gently fold in the diced lobster, ensuring it is evenly distributed. Check the seasoning and adjust if necessary. Fill blue semi-circle molds with the mixture until full and level, then semi-freeze.
For the confit onions, place the diced shallots, olive oil, and grated garlic in a pan. Cook over low heat for 5-10 minutes until tender, stirring occasionally.
To prepare the béchamel, melt the butter in a heavy-based pan. Add the flour and cook on medium heat for 2-3 minutes while stirring continuously. Gradually whisk in the milk until fully incorporated and thickened. Remove from heat, then mix in the egg yolk, garlic purée, smoked rapeseed oil, and crème fraîche until smooth. Season with lemon juice and salt to taste.
To prepare the pastry, divide it in half. Roll one half out on a floured surface to about 1cm thick. Cut thin strips (0.5cm wide) from the other half. Layer these strips on top of the rolled-out pastry with the layers facing up, then roll out again to 0.5cm thick.
Use a 12cm cutter to cut out circles from the pastry. Take one circle with the layers facing down, brush the side facing you with egg wash, and place a lobster puck in the center. Place another pastry circle on top, ensuring the layers are facing outward, and press down to eliminate air. Cut with a 60cm cutter to finish. Repeat until all lobster domes are made and store them in the freezer.
For the thermidor sauce, sweat the shallots and garlic in olive oil under a lid for 3-4 minutes until soft and translucent. Add the white wine and pernod, reducing by three-quarters until the liquid coats the shallots. Pour in the fish stock and bring to a boil. Remove from heat and blend with the mustard, crème fraîche, and Parmesan until smooth. Pass through a fine sieve and adjust seasoning with salt and lemon juice.
To serve, remove the lobster pies from the freezer and allow them to thaw slightly. Blanch the lobster in a fryer preheated to 160°C until lightly golden, then let it sit for 5 minutes on a cooling wire. Finally, fry at 180°C until golden brown and heated through. Serve with the thermidor sauce on the side.
Recipes from the Libertine London X Lisa Goodwin-Allen collaboration: https://libertinelondon.co.uk
