Shortcrust pastry experts - help please

LameWolf

Wizzbang wrote: »

No, no, no, no, no You must use 1/2 butter, 1/2 lard to get crisp pastry. They even proved this on the most recent episode of Food Unwrapped on C4. Matt Tebbutt did an experiment with a 1940s style cafe owner. Lard is actually healthier for you too, contain vastly more Vit D than butter even. Best of all, it's dirt cheap and suitable for those with milk allergies.

I am vegetarian; dairy is fine for me, but lard is not. I'm afraid the very idea of putting lard in something makes me feel _pale_

misty6

Wow hadn’t realised there were all these replies on here!
Kittie I haven’t made any more yet. I very rarely make pastry as am doing slimming world which is why I was making such a small quantity but will definitely try again soon using some of the tips given on here. Glad the rough puff pastry worked out well for you jil. See, you are a pastry expert after all!! Just hope I can follow suit