1. Prepare the Hot Water Crust Pastry

1. Heat the lard (or butter) and boiling water in a saucepan until melted.
2. In a large bowl, combine flour and salt, then slowly pour in the hot liquid, stirring continuously.
3. Once cool enough to handle, knead until a smooth dough forms. Let it rest for 15 minutes.
4. Press portions of dough into greased muffin tins or traditional Scotch pie molds.
5. Roll out remaining dough and cut circular lids for the pies.

2. Make the Meat Filling

1. In a bowl, mix ground meat, breadcrumbs, salt, black pepper, white pepper, and nutmeg.
2. Add beef stock or water and mix until well combined.
3. Fill the pastry shells with the meat mixture, pressing down gently.

3. Assemble & Bake

1. Brush the pastry edges with water, then place the lids on top, sealing the edges.
2. Cut a small hole in the center of each lid for steam to escape.
3. Brush with egg wash for a golden crust.
4. Bake at 350°F (180°C) for 30–35 minutes, until golden brown.
5. Let cool slightly before serving.