In a saucepan, bring lard (or butter) and boiling water to a rapid boil. Pour the mixture over half of the flour and half of the salt in a large bowl, stirring until combined. Cool slightly, then knead until smooth, about 5 minutes.

In a mixing bowl, combine ground meat with finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and remaining salt. Mix thoroughly.

Roll out the pastry on a floured surface to about 1/8-inch thick. Use a round cutter to cut out larger circles for the base and smaller circles for the tops.

Spoon the meat filling into the pastry cases, ensuring not to overfill. Moisten the edges of the pastry then place the smaller pastry circles on top, sealing them.

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

Allow the Scotch pies to cool slightly in the tins before removing. Serve warm.