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Method:
Blend the cornflour with a little of the
milk in a saucepan. Stir in the remaining milk. Bring to the boil and
cook for 1 minute, stirring. Whisk in the vanilla, 1 egg yolk and 15
ml/ 1 tbsp of the sugar. Cook gently for 1 minute, then leave to cool.
Sift the flour, salt and remaining sugar into a bowl. Make a well in
the centre. Add the butter or margarine, the remaining egg yolk and
water. Work with your hands or a wooden spoon until the mixture forms
a soft dough. Wrap in clingfilm (plastic wrap) and chill for 30
minutes.
Cut the pastry (paste) in half. Roll out one half and use to line a 23
cm/ 9 in pie dish. Brush the edge with water. Spoon the cold custard
into the dish and top with the mincemeat. Roll out the remaining
pastry and use as a lid. Press the edges well together to seal. Trim,
knock up the edge and flute with the back of a knife. Cut small stars
out of pastry trimmings and arrange on top to decorate. Brush with the
lightly beaten egg white to glaze. Bake in a preheated oven at
190°C/375°F/gas mark 5 for 45 minutes or until golden brown and cooked
through. Serve warm with Brandy Sauce.
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