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["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."]
