In a medium saucepan, combine lard and boiling water. Heat until the lard melts, remove from heat, and mix in flour and half of the salt until combined. Cool briefly and knead until smooth.

In a large mixing bowl, combine ground lamb or beef, chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and remaining salt. Mix until well incorporated.

Roll out the pastry on a floured surface to 1/8-inch thickness. Cut out circles for pie rings, pressing larger circles into molds and creating tops with a smaller cutter.

Fill each pastry-lined mold with meat mixture, moisten edges, place smaller circles on top and seal.

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

Remove pies from oven and cool in molds for 5 minutes before serving.