Pastry- marg instead of butter?

ethansmum

I was thinking of making a mince pie for dinner tonight, only problem is that I have no butter/lard. Could I use marg instead ?

Thanks for the help.

kdean

hi ethansmum, when i was at school i was taught half & half and my nan always used marge but it has to be hard marge like stork. Have never done it with soft, maybe someone else has and can advise on outcome;) HTH

anonymousie

It'll do fine, just might not be as "short" as if you used lard.

letsgobilliejoe

I use Pure vegan margarine type stuff which is a soft spreading marg (about 45% water) which, on the face of it, shouldn't make good pastry. However, I make perfectly good sweet and savoury pastry cases, pasties and pies with my basic wholewheat mix. however, I don't use white flour, so I couldn't give you results for that.

ooh, PS, make sure you chill it for ages once you have the dough (before rolling)

Mrs_Wossinge

I use ordinary margarine all the time. I'd recommend chilling the pastry well before you use it, but it works fine for me.

Raspberry_Swirl

my marg says it's not suitable for baking but works fine for me everytime.

ethansmum

Ah thank you all so much for your help! It turned out very nice indeed!