What fat do you use for your Christmas pastry?

Interesting about making pastry with oil. I hadn’t heard of that before. Do you just pour it into the flour and stir it up? Also, what proportions? Do you think rape oil would work?

I make pastry with oil for the vegans. Yes, just stir it in.

I've just had a shock. I use what I thought was a vegetable shortening for some things (butter only for mince pies) and out of curiosity, looked up the ingredients.

I found a wholesale site which sells to bakeries and restaurants and the bulk Sponge and other cake mixes all contain tallow.

I wonder if vegetarians know their bought cakes are made with beef fat?

I usually use hard Stork. Now worried in case it contains palm oil - does anyone know?
Last batch of mince pies was made with about 75% unsalted butter and 25% Stork, because that's all I had of the latter. I asked dh whether he could tell the difference in the pastry, and he said he thought my usual was marginally nicer!

Contains varying amounts of Rapeseed, Palm and Sunflower oils
"Stork is committed to sustainable palm oil"

After a fair bit of experimentation, with varying results from soft and crumbly to so hard you could use it as roof tiles, I've discovered that half lard and half butter, along with half plain and half self raising flour gives the best results for me. ?