Mincemeat Squares
- 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
- 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.
flour, white sugar, salt, lard, egg yolk, milk, filling, mincemeat, butter, topping, egg, icing sugar, lemon juice
Taken from www.food.com/recipe/mincemeat-squares-182456 (may not work)