Proper crisp and crumbly pastry encasing rich and succulent mincemeat. This Dairy-free, Gluten-free and Paleo recipe is made with an almond and lard pastry.
This article provides a guide to replacing butter with lard in baking recipes. I describe the role that fat plays to effect the structure and flavour, and the difference between using a solid fat and a liquid fat. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.