In a medium saucepan, heat the lard or butter with 250 ml of boiling water until melted. In a mixing bowl, combine 500g of all-purpose flour and half a teaspoon of salt. Pour the hot mixture over the flour until combined. Knead on a floured surface until smooth.

In a large bowl, mix 500g of ground lamb or beef with one finely chopped onion, a teaspoon each of white and black pepper, and a pinch of ground mace and nutmeg. Season with one teaspoon of salt, and mix thoroughly.

Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles for the bases and tops for the Scotch pies. Press the base circles into greased tins, ensuring the pastry slightly overhangs.

Spoon the meat filling into each pastry case, moisten edges with water, place the top circles over, and seal firmly.

Preheat your oven to 180°C (350°F). Brush the tops of the pies with beaten egg. Bake for 30-35 minutes until golden and crispy.

Remove from the oven and let the pies cool in the tins for 5-10 minutes before serving warm or at room temperature.