In a saucepan, combine 125g of lard or butter with 250ml of boiling water, stirring until melted.

In a mixing bowl, combine 500g of all-purpose flour and half a teaspoon of salt. Pour the melted mixture over the flour. Stir until combined, cool slightly, and knead until the dough is smooth and pliable.

Roll out the pastry dough to about 1/8-inch thickness on a lightly floured surface. Cut circles for the bases and tops of the Scotch pies, about 10cm in diameter.

Line your pie rings or muffin tins with the base pastry, gently pressing it into shape.

Spoon the prepared meat mixture into each pastry case, filling them around three-quarters full. Moisten the edges of the pastry with water, place the top pastry circle over the filling, and pinch the edges to seal.

Preheat your oven to 180°C (350°F). Brush the tops with a beaten egg. Arrange the pies on a baking sheet and bake for 30-35 minutes until golden brown and crisp.

Cool slightly on a wire rack before serving warm with sides like mashed potatoes and gravy.