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Pastry - do I need lard?

(7 Posts)
cat64 Thu 30-Jul-09 18:44:31

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steaknife Thu 30-Jul-09 18:54:13

1 The recipe you have is for short-crust pastry, but yes you can use all marge or all butter. Lard is animal fat but you can buy vegetable fat instead. The half and half makes it "shorter" if you like.

2 Puff pastry has lots of layers of pastry and butter is a devil to make and best got ready done from the frozen section of the supermarket. You should be able to get shortcrust pastry there too if it all gets a bit too complicated.

3 You could always do a crumble topping instead of a pie topping. Or a blackcurrant sorbet is v nice.

HTH

steaknife Thu 30-Jul-09 18:55:07

At least I think flakey is the same as short-crust.

Molesworth Thu 30-Jul-09 19:03:21

I seem to remember (from home ec at school 872 years ago) that flaky pastry is sort of half way between shortcrust and puff.

Anyway, you don't have to use lard, no.

I'd just make shortcrust tbh. Or buy chilled/frozen pastry.

cat64 Thu 30-Jul-09 19:29:43

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Habbibu Thu 30-Jul-09 19:33:56

That's also known as rough puff pastry - butter alone just fine - marg ok, but for all that work I'd want a buttery pastry at the end...

cat64 Fri 31-Jul-09 09:37:44

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