Pastry shortening

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
I use a hydrogenated vegetable shortening, which is high in saturated fats, but gives the essential ‘shortness’ that pastry requires. I think this is justifiable as the flavour is better than margarine, and each person has only a small portion, so the fat intake is not horrendous.