Start by preparing the pastry as it needs some time to cool before rolling out. In a saucepan, heat the lard (or butter) along with boiling water until it just reaches a boil. Pour this mixture over half of the salt and flour in a bowl, stir it together, and then let it cool slightly before kneading until smooth.

While your pastry cools, combine your ground lamb (or beef), finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and remaining salt in a large bowl. Mix thoroughly.

Roll out your pastry to about 1/8-inch thickness on a floured surface. Cut circles from the dough to serve as bases and tops for your pies. Line pie rings or muffin tins with the larger circles.

Spoon generous amounts of meat filling into each pastry case. Moisten the edges of each base with water before placing on top circles of pastry. Press down gently around the edges to seal.

Brush each pie with beaten egg and bake in an oven preheated to 180°C (350°F) for about 30–35 minutes until golden brown.

Let the pies cool briefly before removing from their molds. Enjoy hot, warm, or at room temperature.