Help Pastry

jackie_w

Hi,

I was just about to make the pastry for my steak pie for tonights tea, and have realised, I dont have any lard:mad:

Do i really need lard to make the pastry? If I dont, does anyone else have any recipes that I can follow to make it.


Jackie

lilac_lady

Serve it with yorkshire puddings. Just as tasty.

youngie

any fat will do ,have you got any suet that makes lovely pastry for meat pies

purpleivy

Mmm suet pastry is the easiest! Butter is OK or marg

Queenie

jackie_w wrote: »

Hi,

I was just about to make the pastry for my steak pie for tonights tea, and have realised, I dont have any lard:mad:

Do i really need lard to make the pastry? If I dont, does anyone else have any recipes that I can follow to make it.


Jackie

You *can* use all butter (or marg if that is your preference). It will be slightly "richer" and won't be quite as "short" (ie light and crumbly), but it is most definately edible and tasty Over time, the idea of using half lard/half butter/marg has declined and many, many people will use all butter/marg in their shortcrust pastry with good results. Traditionally, yes, it is preferable to use half and half - but don't sweat it

Do enjoy your steak pie, sounds delicious :T

PS: Shortcrust pastry is simply half fat to flour! For example, 8oz flour to 4oz fat (or something like 200g flour to 100g fat) and a smidgen of water (1 tsp per oz of flour) to make it just bind together) The *real* secret to shortcrust pastry is to a) use cold ingredients and b) let it 'rest' in the fridge for a good half hour before rolling out