Traditional Scotch Lamb Pies with Hot Water Crust

Heat 1 tbsp of olive oil in a pan over medium heat. Add the finely chopped onion and cook for about 10 minutes, stirring occasionally, until soft and translucent. Stir in the ground mace and dried mixed herbs, cooking for another minute until the spices become fragrant.

In a small jug, dissolve the gravy granules in 150ml of boiling water. Pour this into the pan with the onions and stir well to combine. Remove from the heat and transfer the mixture to a large bowl to cool completely before adding the meat.

Prepare the pastry by lightly oiling four 12cm springform cake tins (at least 4cm deep) or similar-sized ramekins. In a food processor, pulse the flour and 1/2 tsp of salt. In a small saucepan, bring the lard and 125ml of water to a boil. With the processor running, carefully pour the hot liquid into the flour and blend until a dough forms. Tip onto a clean surface and knead briefly until smooth.

Divide the dough into two pieces: one-third for the lids and two-thirds for the bases. Wrap the smaller portion to keep it warm. Divide the larger portion into four balls. On a lightly floured surface, roll each ball into a circle large enough to line the base and sides of your tins. Press the pastry into the tins, leaving the excess overhanging. Chill the cases for 10 minutes.