Pastry

chickaroonee

hi hope it's OK to ask this here

I've got a recipe for pastry for quiche that I want to try for the first time. It says I need lard, is there anything I could substitute this for, or is it best to use this?

Sorry if that is a very silly question!!

Debt_Free_Chick

Any other fat that is solid at room temperature e.g. dripping, butter, marg, trex etc

joey_2

I always use just clover for my shortcrust pastry although the recipe I have says half butter half lard. It always turns out lovely.

Generali

chickaroonee wrote: »

hi hope it's OK to ask this here

I've got a recipe for pastry for quiche that I want to try for the first time. It says I need lard, is there anything I could substitute this for, or is it best to use this?

Sorry if that is a very silly question!!

Half butter, half lard is best IME. Can substitute hard margarine for the lard if necessary but I wouldn't. Lard is very cheap and you're unlikely to eat enough pastry to do yourself any harm with it.

Go for a nice long walk after your meal and you're probably in a better place than if you had a salad and a sit on the sofa in front of the telly!

Why would you rather not use lard? It would probably make it easier to answer your question.

chickaroonee

Only reason is because I didn't want to go to the supermarket!!! Not for any health reasons, to be honest I use full-fat everything because I think diet stuff is rubbish.

But...need to go out now so will buy some lard

Thanks for all your help