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Old 01-22-2009, 09:07 AM   #1
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Question on puff pastry and lard

I was wondering if I could make a puff pastry with half lard and half butter? I'd be adding the lard for flakeyness and the butter for flavor. Has anyone ever tried this, I'm thinking it would be good for savory things.

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Old 01-22-2009, 10:44 AM   #2
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I have never heard of using lard in puff pastry. Some commercial pp contains shortening rather than butter, though, so probably you could use it, but why?

Butter is a savory ingredient. I would go with that.

I have a feeling the lard might make it flaky enough to fall apart.

Ask Shirley Corriher or check her book, "Bakewise."
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Old 01-22-2009, 08:25 PM   #3
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The why is simple: butter costs, on the cheep end, 8USD per pound. If I can find a way to cut back on the butter and get equal or better results for a given dish, I'll give it a go.

Also, the butter sold here has a different water to fat ratio, so whatever the recipe, if takes a few turns to get it perfect.
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Old 01-23-2009, 12:44 PM   #4
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See. puff pastry: Definition from Answers.com

It can be done but butter tastes better.
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Old 01-25-2009, 04:25 AM   #5
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Originally Posted by PieSusan View Post
See. puff pastry: Definition from Answers.com

It can be done but butter tastes better.
That was really interesting, thank you Susan.

It'll rise higher but have a waxy feel. I'm going to do a fifty-fifty split later in the week and post the results.
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