swap lard in recipe help

[janeyo]

Hi, I am making cornflake tart as my son missed it at school last week when he was sick.
My recipe says 40 g margerine and 40 g of lard. I don't use lard. Can I just use all butter? Or Marge?

Thanks

[Jeanied]

Janeyo - is this for the pastry case? How do you usually make your pastry? I always found all-butter pastry is nice and short - which is what is claimed for the marg and lard option.

[Flummery]

Since Himself had a minor heart attack I don't use butter in pastry - I use all marge. Comes out great.

[janeyo]

Thanks. It is for the pastry case. I normally cheat and buy the stuff you just add water to. *Hangs head in shame.

I will use all half marge and half butter I think esp as we are building the lad up after his poorliness

I remember cornflake tart from school, Yum

Just asked OH if he will have some if I make it and he said... 'If I have to'. What's wrong with him? lol

[rustylady]

I use half butter and half white solid vegetable oil (Spry, Trex or Crisp & Dry)

[Nicos]

I have never used lard in pastry- only marg and/or butter.

[janeyo]

Twas yum. And there is some left for the children tomorrow

[Alison]

I use that white Flora stuff sometimes. Works well.

[sarraceniac]

I have never used lard in pastry- only marg and/or butter.

That's because you are in France, Nicos. Mmmmmm. Tarte tartin.

Off (this) topic. Thanks for the advice on rudbeckia by the way. I have 3 types germinated.

[HeyWayne]

I can't make pastry - hot hands see.

Great at massage though.

[Hilary B]

School cookery lessons, lard makes pasty a bit on the soft side, marge tends to make it a bit hard, that is why the mixture is in recipes. Butter should work fine (from that POV).
My Mum always used all lard and there was nowt wrong with her pasty. I think it works how it works....

[Brengirl]

I use butter and crispo (a solid veg fat) and go heavy on the butter - egg yolk- and sugar. yum yum