We had a large roast pork joint ( leg ) and as usual I poured off all the dripping from the roasting tin and separated the fat from the meat juice. The juice was used to make gravy. I have kept the fat and it has been refrigerated. It is solid but not quite as hard as lard. It is not white but a dark cream/light beige colour.
Can I use this fat in a recipe for shortcrust pastry ? I've never done that before and don't want to ruin the pastry. I would substitute it for the lard ( or use it with lard if there isn't enough ) and then use butter for the other half of the fat as normal. I'd like to make some mince pies - for now, not for Christmas !
Please or to access all these features
Please
or
to access all these features
For related content, visit our food content hub.
Food/Recipes
Can I use pork fat from dripping in pastry ?
5 replies
BreakfastAtStephanies · 19/11/2017 18:46
OP posts:
Please create an account
To comment on this thread you need to create a Mumsnet account.