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Margarine instead of Shortening or Lard

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Can I use margarine instead of shortening or lard in making empanada dough?


Of course you can make such a substitution if that is what you want, but it will taste different. 

Lard will make a quite flaky and tender crust, by using margarine instead you will end up with a much denser product.

Margarine will change the texture, because shortening and lard are totally fat, margarine is a mixture of fats and water, and other stuff.


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