Mince Pie Pastry - lard or no lard

[NaThenThee]

For those making their shortcrust pastry this year for mince pie, do you use a half butter/half lard mix like Delia and Nigella? Or do you use an all butter mix like Mary Berry and Paul Hollywood?

Pros of half and half - easier to work with, much shorter texture
Pros of all butter - buttery(ier) flavour, feels more 'luxurious'.

What's your 'go to' pie pastry recipe?

We do half & half.

I usually use just block Stork. The mince pie filling is so rich anyway
(iI make Delia’s) I don’t want a rich or buttery pastry too. I like my mince pie pastry thin, with loads of filling.

I always use all butter

60 butter/40 per cent lard.

I always think that lard makes a shorter pastry.

Half and half plus grated orange zest. Delicious

Half and half here

Nigella herself explains why not all butter- something to do with the richness or shortness. I use trex.

@TheWoollybacksWife ooh thanks for the orange zest recommendation, sounds delicious!

Always do Nigellas pastry. It's half butter, half trex and chilled orange juice. I make it for my mince pies and you can see the layers in it. Not too short either.

Butter and orange zest, plus I make fat free mince-with which I can put on weight 😩

Half and half

Butter, cream and orange zest here. Really, really tasty.

Where are you all buying Trex from? I haven’t been able to find it for a year or more .

Sainsbury's online has Trex listed.

I use half lard if I have it in the fridge, it does make lovely pastry!

If I only have butter that's pretty nice too. Love the idea of adding citrussy zest!

I don't like too much filling, unlike GETTINGLIKEMYMOTHER. A thin layer of mincemeat is enough for me.

On the other hand I do like my mince pies with a big dollop of warm/melting brandy butter - and maybe some whipped cream.

Can we start Christmas now, please??

All butter here , plus I add ground almonds to the flour as well.

This is the recipe I use.

I have to say that I prefer a well-filled pie and prefer whipped cream or custard. I don't like brandy cream.

I usually use butter, lits of it and a whole egg, and some sugar, makes a biscuity pastry. Mind you with the price of butter, i might try Delias recipe.

1/2 & 1/2 for me too. I have made it for over 40 years so it isn’t really Nigella’s and sometimes added orange zest.
Like Wbeezer I have an egg in it too and homemade mincemeat.

Make them to give to people too some years- GP and others. Loved them. Some people at church. Friends. Not the same every year as I also make chutney and shortbread.
I gave them out at our Advent window last year and within twenty minutes they were all gone 🤣DH wasn’t quick enough.

Oh I could just eat one now.
I also make brandy butter and rum butter so people can choose.

Is it egg in the pastry or as a glaze? I've been known to use egg as a glaze for special occasions but have never heard of putting egg in the pastry.

The egg is in the pastry I do, @KerfuffleShuffle.

Egg in the pastry, similar to Pate Sucree that the french use for tarts but a whole egg instead of egg yolks, makes the pastry have structural integrity without being tough (my recipe has extra butter to flour ratio)