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| Venison or Beef Wellington wrapped in Pork Lard Pastry |
For centuries, pork lard pastry has been the secret behind the world’s flakiest bakes. While modern kitchens often default to butter or shortening, lard is the original champion of pastry making, boasting a rich heritage that spans across traditional British meat pies, French pâtisserie, and Chinese dim sum.
The magic of pork lard pastry lies in its unique molecular structure. Lard has a higher melting point than butter, meaning it doesn't melt into the flour as quickly during mixing. As the pastry bakes, the fat melts and creates distinct, hollow pockets. The result is an incredibly light and crisp texture that's distinctively delicate.
Despite common misconceptions, lard pastry is neither greasy nor fatty. Because the lard contains less water than butter, it creates a dough that is highly stable and beautifully workable without becoming soggy. It delivers a deeply satisfying, subtle depth of flavour, too, a savoury richness that enhances savoury dishes without overpowering them or tasting like pork or bacon.
Best of all, pork lard pastry is remarkably easy to make at home. You only need a few pantry staples: flour, high-quality rendered pork lard, a pinch of salt, and ice-cold water.
Once rested, it rolls out effortlessly without sticking or tearing. Swap butter for lard in your next baking session to experience a truly authentic, timeless texture that modern substitutes simply cannot match.
For my Venison or Beef Steak & Ale Pie filling recipe click here
For a short YouTube pork lard pastry-making tutorial click below:
How to make a Pork Lard Pastry:
- Cut the chilled lard into your flour and salt using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Drizzle in ice water, one tablespoon at a time, just until the dough comes together.
- Shape it into a ball, wrap it up, and let it chill in the fridge for 30 minutes.
- Laminate the pastry by rolling out semi-thinly, folding it into layers, then chilling. I suggest doing this 2-3 times.
This pastry keeps well in the fridge for several days.
Ingredients:
- 300gms high grade flour
- 150gms pork lard
- Salt
- Chilled water
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| Venison Steak & Ale Pie topped with a Pork Lard Pastry |
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