We're coming over for a long relaxing stay at Christmas and I want to try out some recipes that I never have time to cook at home. One is for a traditional pork gala pie and the recipe (my Gran's) calls for Trex to make the pastry. Have tried googling to see if there are any Spanish equivalents but not having much success. Anyone ever used "manteca vegetal" and did it have a brand name?

Never seen 'manteca vegetal' though it sounds as if it'd do.
Made a game pie here but used Atora that we bought in UK.

I bought Trex in Spain in a 'British' shop.

Thanks Ionie, you just reminded me that we have such a "British" shop in nearby Oliva and I'm sure when we went in there for a nosey they did indeed have Trex on sale. We're coming across in a couple of weeks so I will have a recce and make sure they have it in stock. If memory serves me correctly (at my age it doesn't hence me forgetting the British shop-Trex connection) Trex keeps forever so if I buy some in November it should still be good to use at Christmas.

Yes, manteca vegetal is the same thing as Trex or Cookeen, i.e. solid vegetable fat which behaves the same as lard. The most common brand in Spain is Crisco.

If you want a really good piecrust pastry though, try using manteca blanca - proper animal lard!

Oh Pocaloca, do not lead me into temptation. My arteries wouldn't cope!

Aw, it's only once in a while!