In a medium saucepan, bring 150ml water and 75g lard (or butter) to a rolling boil. Mix with 300g all-purpose flour and half a teaspoon of salt until a dough forms. Knead for 2-3 minutes, then cover.

In a mixing bowl, combine 500g ground lamb (or beef), chopped onion, white pepper, black pepper, mace, nutmeg, and salt. Mix thoroughly to form a filling.

Roll out pastry to 1/8-inch thickness. Cut circles for pie bases and tops, about 10cm in diameter.

Fill each pastry-lined pie tin with filling, moisten edges with water, then place top circles, crimping edges to seal.

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

Let pies cool for 5 minutes in tins, then transfer to a wire rack. Serve warm.