Ingredients:
2 1/2 cups sifted all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 cup lard
1 egg yolks, reserve the egg white for the top
1/2 cup milk, enough to make 1/2 cup
3 cups mincemeat
1 -2 tablespoon butter, cut into small pieces
1 egg whites, for top crust
1 cup icing sugar
2 tablespoons lemon juice
Directions:
PASTRY:.
Sift flour, sugar and salt into a large bowl.
Cut in lard with a pastry blender until it resembles coarse meal.
Put egg yolk in measuring cup, add milk to make 1/2 cup.
Add egg mixture to bowl; stir until dough clings together and forms a ball.
Roll out half the dough on a floured surface to a 15″ x 11″ rectangle; transfer to a cookie sheet.
Note: You can make a parchment paper or wax paper pattern measuring 15″ x 11″. Roll out pastry directly onto the paper for easy transfer to baking sheet.
FILLING:.
Spread mincemeat filling evenly over dough to within 3/4 inch of edges.
Dot the top of the mincemeat with the bits of butter.
FINAL ASSEMBLY:.
Roll out remaining half of dough; cut vents.
Moisten edges of bottom pastry with cool water using a pastry brush or your fingers. Cover filling with the top pastry, sealing edges.
Pinch edges together and crimp.
TOPPING:.
Beat egg white until stiff; spread on top crust.
Bake in preheated 400 degree Fahrenheit oven for 25 minutes, or until golden brown. Remove to wire rack.
GLAZE (optional):.
Combine icing sugar and lemon juice in a small bowl.
Drizzle over warm pastry.
Cool slightly before cutting into squares to serve.
Servings: 20-25
Time preparation: 30 min.
Time total: 55 min.