Preheat your oven to 180°C (350°F).

Melt the lard with water in a saucepan, adding a pinch of salt.

Combine the flour in a bowl and form a well in the center. Pour in the melted lard mixture and stir gently until it comes together into a dough.

Cool the dough slightly, then roll it out on a floured surface, reserving a small portion for the pie lids.

Line your pie tins with the rolled-out pastry, letting the edges hang over.

Mix the minced meat, diced onion, salt, pepper, nutmeg, mace, and beef stock in a bowl until well combined.

Spoon the filling into your tins, ensuring not to overfill.

Cut lids from the reserved dough and place them on top of the filled pies. Pinch the edges to seal.

Brush the tops with a beaten egg.

Bake for 30-35 minutes, or until golden brown and the filling is bubbling.

Cool the pies for 10 minutes before serving.