Butter Pie

In a bowl, add the Fate Low Protein All-Purpose Mix and margarine and using your fingertips mix until it resembles coarse breadcrumbs.

Add the water and combine into a dough. Leave to rest for 10 minutes.

Place the dough onto a clean, dusted work surface and knead for one minute into a smooth pastry.

Cut the pastry in half and using a rolling pin, roll one half of the pastry out between two pieces of grease proof paper, into a 28cm diameter circle.

Lift the pastry into the pie dish using the rolling pin and gently press the pastry to the edges of the tin and cut off the excess pastry from the sides.

For the filling, boil the sweet potato in a saucepan for 5 minutes, drain off the excess water and set aside.

Melt the butter in a saucepan over a medium heat, add the onions and cook until soft.

Add the potato and cook for a further 5 minutes.

Place the potato mixture into the pastry tin and spread evenly using the back of a spoon.

Preheat oven to 190°C/fan 170°C/gas mark 5

With the remaining pastry, roll between two pieces of greaseproof paper to a 26cm diameter circle

Using the rolling pin lift the pastry and place on top of the pie base.

Cut off any excess pastry and crimp around the edges of the pie using a fork to seal and prick the top.

Brush the top of the pie with ProZero and bake in the oven for 25 minutes.