68 pastry lard Recipes

lard, boiling water, baking powder, salt, cake -and-pastry flour

pastry, lard or shortening, all purpose flour, salt, sugar, ice water, peach filling, fresh ripe peaches, peeled & sliced, sugar, butter

margarine or 1/3 cup butter or 1/3 cup chicken fat, all-purpose flour, onion, chopped, salt, pepper, smoked paprika (optional), chicken broth, milk, cooked chicken or 2 cups cooked turkey, cut-up, frozen peas and carrots (fresh vegetables can also be used), chopped celery (optional), chopped potato (optional), shortening or 2/3 cup lard, plus, shortening or 2 tbsp lard, all-purpose flour, celery seeds, salt, if using self-rising flour , omit salt, water

flour, brown sugar, baking powder, salt, cold margarine, cold lard, ice cold water, egg yolk, cold vinegar

unbleached flour, pecans, finely chopped, salt, shortening or 3 tbsp lard, water, cold, beans, dried

flour, butter or 75 g margarine, lard or 75 g cooking fat, salt, squeeze lemon juice

pastry flour , plus 4 tsp (6.5 oz/ 184 g) or 1 1/3 cups all-purpose flour (if using all-purpose flour, reduce the water by 1 tsp for more tenderness), salt (use 3/8 tsp if using rendered caul fat), baking powder, cold lard (4 oz/ 113 g, if using commercial lard, use 1/2 cup plus 2 tsp; if using rendered caul), ice water (2 oz/ 59 g), cider vinegar (0.7 oz/ 20 g), whole wheat pastry flour or 2 tbsp wheat flour, approximately

flour, salt, baking soda, lard, brand of your choice, whole egg, lemon juice , and add enough water to make for 1 cup of liquid (i use realemon)

flour ,sifted, salt, lard, farm fresh egg,beaten, vinegar, cold water

lard, flour, salt, baking powder, sugar, egg, water, vinegar

lard (tender flake ), flour, baking powder, salt, egg (if you get a double yolk only 1 yolk), vinegar (white ), cold water (aside)

king arthur unbleached all-purpose flour, salt, unsalted butter, fresh lard (or shortening, if preferred), lemon juice, water

all-purpose flour, salt, vegetable shortening , lard or a combination of the two, cold water, egg beaten lightly with 1/4 tsp water (for glaze)