In a small saucepan, bring 150ml of water to a boil and add 100g of lard or butter until melted. In a large mixing bowl, combine 300g of all-purpose flour and 1 teaspoon of salt, then pour in the hot liquid. Mix until a dough forms, then let it cool slightly before kneading it for about 5 minutes until smooth. Allow the pastry to rest while you prepare the filling.

In a mixing bowl, combine 500g of ground lamb (or beef) with one finely chopped onion and season generously with 1 teaspoon of salt, ½ teaspoon each of white and black pepper, along with a sprinkle of ground mace and nutmeg. Mix everything together until thoroughly combined.

Roll out about two-thirds of the rested pastry onto a lightly floured surface until it’s about 3mm thick. Cut out larger circles to line your pie tins and keep enough pastry aside for smaller circles for the tops. Press the pastry firmly into the tins.

Spoon the meat filling into each pastry-lined tin, being careful not to overfill. Moisten the edges of the pastry with a little water, place the smaller pastry circles on top, and crimp the edges securely.

Preheat your oven to 180°C (350°F) and whisk one beaten egg in a small bowl. Brush the tops with the egg wash and bake for 30–35 minutes.

Once baked to perfection, remove the Scotch pies from the oven and let them cool for about 5 minutes on a wire rack. Serve warm or cool completely before storing.