Margarine and Lard

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kah22

Margarine and Lard

As regards shortcrust pastry Delia writes: My opinion is that the best flavour and texture in shortcrust pastry is when equal quantities of pure lard and butter are used." I'll take that as read.

I don't like to use butter or two reasons: cost and a frequent visitor to my home is lactose intolerant and I always like to have something he can eat when he calls

So if I were to use Margarine and Lard would I still use the 50 -50 ratio Or will adding Lard to Margarine improve the flavour of the pastry in the same way as butter and lard do

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Welshcookie

Pastry

The butter gives it a good flavour. The lard is for shortness. Trex is good too.

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kah22

Margarine and Lard

Welshcookie, thanks for your reply. You know I didn't really understand what was meant by 'shortening' until I asked this question and started to do a bit of Googling!

Anyway back to my original post. As I said one of the main reasons I use hard margarine in my apple tarts is because of my lactose intolerant friend.

In this case what would members suggest I use for my pastry
Margarine on its own OR
Margarine with Lard and if the latter what proportions would you be inclined to use 50/50 60/40 70/30 Marge to fat?

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Welshcookie

Pastry

Trex is pure vegetable fat, no dairy at all. Read the ingredients of margarine very carefully because some contain dairy products. I don't use hard margarine so I can't comment on the ingredients off-hand. I know soft Stork contains buttermilk.

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violet eyes

marg and lard

If the margarine is suitable for your friend you could use the usual 50/50 but if you used 60 lard 40 margarine the pastry would be a bit shorter which I think is nicer.

 
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