Combine lard (or butter) and 1 cup of boiling water over medium heat until fully melted. Pour this mixture over 2 cups of sifted all-purpose flour and 0.5 teaspoon of salt in a large mixing bowl. Stir until combined, let cool, then knead for 5 minutes until smooth.

Finely chop 1 onion and combine with 1 pound of ground lamb (or your choice of meat), 1 teaspoon of white pepper, 0.5 teaspoon of black pepper, and a pinch each of ground mace and nutmeg. Add the remaining 0.5 teaspoon of salt and mix well.

Roll out the pastry to about 1/8-inch thickness. Cut circles for the bases (4 inches) and slightly smaller circles for the tops. Line your pie rings or muffin tins with the larger pastry circles.

Spoon the meat filling into each pastry case, filling them about three-quarters full. Moisten edges with water, place smaller pastry tops over, and press to seal. Crimp edges securely.

Preheat your oven to 180°C (350°F). Brush the tops with beaten egg and bake for 30–35 minutes until golden brown and flaky.

Let pies cool in the tins for 5 minutes, then transfer to a wire rack. Serve warm with sides of your choice.