What fat do people use when making pastry?
I'm trying to learn to make a rough puff pastry (not a true puff pastry at all). For which there are many recipes, but today I'm following this one: http://www.taunton.com/finecooking/a...ff-pastry.aspx
The recipe says to use butter. Yesterday (and today) I'm using vegetable fat. But now that I reread the page, it says that the water that's in the butter is a crucial part of it rising and the layers separating. But vegan margarine such as Pure is too soft, and won't stay in lumps. When I tried to use Pure to make a proper puff pastry the result was simple, immediate, disaster. So what do people use?
I ask this in the UK forum rather than the recipes forum as brands and types of fat available seem vastly different in different countries.
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