|Strong flour||8 Ounce (Plain)|
|Hard margarine||6 Ounce, chilled|
|Cold water||9 Tablespoon|
|Mincemeat||1 Pound (1 Jar)|
|Milk||1 Tablespoon (For Glaze)|
|Caster sugar||1 Tablespoon|
Sift the flour and salt into a mixing bowl.
Coarsely grate the margarine into the bowl.
Stir in just sufficient water to make a firm dough.
Roll out on a lightly floured surface to make a strip about 1/2 inch thick and 6 inches (15 cm) wide.
Fold pastry in three and give it a quarter turn to the left.
Roll out again into a strip and fold in three.
Wrap the pastry in foil and chill in the refrigerator for 30 minutes.
Divide the pastry into two portions, one slightly larger than the other.
Roll out smaller portion to 1/4 inch thick circle and use it to line an 8 inch (20 cm) pie plate made of enamel or tin.
Spoon the mincemeat into the dish.
Roll out the remaining pastry to a circle about 1/4 inch thick.
Brush the edges of the pastry already in the tin with milk and cover the mincemeat filling with the second pastry circle.
Press edges together to seal and crimp to make a decorative finish, chill in the refrigerator for 10 minutes.
Brush the top of the pie with a little milk and bake for 35 minutes, or until the pastry is golden brown and well risen.
Sprinkle with sugar and serve warm.