Not really the answer you want to read, but we always use 1/4 lard 3/4 butter.sueturnersmith wrote:What fat do you use for shortcrust pastry?
I have been using a 50/50 mix of lard and butter, but whereas lard is still cheap, butter prices have gone through the roof
Does anyone have a tasty but economical alternative? I mostly make a savoury pastry for meat pies.
The ordinary cheapest butter is 98p so for 2p I'm on the Lurpak for a bit.
miss mouse wrote:I actively avoid the solid vegetable fats and margarines and 'mucked-about with' spreads.
suffolk wrote:I did try using Trex hard veg fat for making pastry - it's ok but without any butter the flavour's poor, and knowing what I know now about hydrogenated vegetable oils and trans fats, I wouldn't use it now.
frenchcheesequeen wrote:I will make some more for when you come up in January and this time remember to take it.
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