Mincemeat Squares - cooking recipe

Ingredients

PASTRY
2 1/2 cups sifted all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 cup lard
1 egg yolk, reserve the egg white for the top
1/2 cup milk, enough to make 1/2 cup
FILLING
3 cups mincemeat
1 -2 tablespoon butter, cut into small pieces
TOPPING
1 egg white, for top crust
GLAZE AFTER BAKING(optional)
1 cup icing sugar
2 tablespoons lemon juice

Preparation

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.