Can you use dripping instead of lard in pastry for mince pies?

You can definitely use dripping instead of lard in your mince pie pastry!

Here's why it's a good option:

* Flavor: Dripping, rendered from beef fat, has a rich, savory flavor that complements the mincemeat beautifully.

* Texture: Dripping provides a similar tenderness and flakiness to lard in pastry.

* Availability: Dripping is often readily available, especially if you cook with beef regularly.

Here are some things to keep in mind:

* Temperature: Dripping should be cool and solid before you use it in your pastry. If it's too warm, it will melt too quickly and your pastry will be difficult to handle.

* Ratio: You'll likely need a slightly higher ratio of dripping to flour than you would with lard, as dripping is less dense. Start with a 1:1 ratio (e.g., 100g dripping to 100g flour) and adjust as needed to achieve the desired consistency.

* Blending: Be sure to work the dripping into the flour quickly and efficiently.

If you're unsure about the proportions, you can always use a combination of dripping and butter for a richer, more complex flavor.

Enjoy your homemade mince pies!