- Jan 30, 2015
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I’ve never known it made with any other fat, though whether that’s a taste thing or affects the pastry I wouldn’t knowNo wonder you love them. I am intrigued by the crust... it looks like something I could make... Is lard a requirement...? or do you know. Or could I use butter. Lard here in the states has preservatives in it... Though I might be able to find it in the ethnic section of the store.
deb
