What fats are ok for pastry?

esmf73

Have made shortcrust pastry with oil before - is just very short and disintergrates. Sure it would be ok. Try a few first.

tanith

I've used it to make mince pies, I prefer Trex but Mr. T doesn't seem to sell it.. they were fine though

fletch3163

Thanks everyone for your replies.

I didn't do it in the end. Made fish pie instead Just had one for tea and it was simply magic.

I don't know why I didn't simply use the Crisp N Dry (in the block form) but it didn't seem right.

As I need to delivery Christmas cards tonight, and as that was my day off until Christmas Day I don't see me making pies any time soon.

Penelope_Penguin

fletch3163 wrote: »

As I need to delivery Christmas cards tonight, and as that was my day off until Christmas Day I don't see me making pies any time soon.

That's a shame I use half butter and half lard in my mince pie pastry - butter gives flavour and lard keeps it short

I'll add this to the existing thread on fats in pastry.

bees**knees

Block crisp 'n dry is a vegetable fat so it is very similar to Trex which makes good pastry especially for savoury dishes. Ive used it before but found it rather hard straight from the fridge for 'rubbing in' by hand.

You can also store the block in the freezer to extend its life or if buying special offers in bulk. When really hard GRATE the fat into the flour and then mix in the water as usual. Handy if you want to store block fat ( works with butter and lard too). Makes a flaky type pastry
ValB