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Goose fat pastry?

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Anyone know how to make pastry with goose fat? Preferably with a food processor.

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  1. Goose fat at room temp is pretty much liquid .

    When you consider using butter it should be chilled and in small chuncks when you add it to your processor.

    Anyway, :
    The goose fat Information Service, here in England will have the answer .

    Good luck.

    http://www.goosefat.co.uk/page/usage-...