Prep Time:	90 min.
Cook Time:	45 min.

Meat Filling Ingredients:

• 1 lb (500 g or 2 cu) lean lamb (or ground beef), minced (ground)
• pinch (1/4 tsp) of mace or nutmeg
• 2 tsp Worcestershire sauce
• 1/4 tsp salt and 1/4 tsp pepper
• 1/4 pint (150 ml) gravy (see below)

Gravy Ingredients:

• 2 tbsp butter
• 2 tbsp olive oil (or bacon fat)
• 1/4 cu flour
• 2 cu beef broth

Hot Water Pastry Ingredients:

• 1 lb (500 g or 4 cu) plain flour
• 6 oz (175 g or 3/4 cu) lard
  (if no lard available, use 1/4 cu butter and 1/2 cu crisco)
• 6 oz (225 ml or 3/4 cu) water
• pinch (1/4 tsp) of salt
• milk for glazing

Directions:

1. Preheat oven to 275 F (135 C).
2. Meat Filling:
   • In a medium bowl, mix together the ground meat, nutmeg, Worcestershire, salt, and pepper. Set aside.
3. Gravy:
   • In a medium saucepan, melt 2 tbsp butter and 2 tbsp oil over medium heat. Add flour and cook, stirring constantly, for 30 sec. Slowly whisk in beef broth making sure no lumps form. Cook until thickened and then set aside.
4. Pastry:
   • In a large warm bowl, sift together the flour and salt. Make a well in the center of the flour. Melt the lard in 3/4 cu of water and, when it is boling (bubbling), add to the flour and mix thoroughly. Knead for about 3-5 mins. (Keep pastry not being worked on warm.)
5. Pies:
   1. Take a small amount of dough and form into a ball keeping the rest warm while making each pastry. Roll out the dough and shape the crust around the base of a glass or a mold (about 3-3 1/2 in. or 7.5-8.5 cm in diameter) making sure there are no cracks in the pastry.
   2. As the pastry cools, remove from the mold until you have 1/4 the pastry left for lids.
   3. Divide the meat between the 8-10 shells you made and add a tbsp of gravy to moisten the meat.
   4. Roll out the remaining pastry and use 3-1/2 to 4 in round cookie cutter to cut out the lids. Use a round cutter for the lids or maybe a 1 cu measuring cup.
   5. Wet the edge of the lids and the inside lip of shell. Place the lids over the meat and press down lightly over the filling. Pinch the edges together to form a seal. Glaze lids with milk using a pastry brush. Cut a small hole or vent in the center of the lid (to allow steam to escape).
6. Bake 45 mins. at 275 F. Serve with additional gravey if desired. If the pies are not eaten immediately, they can be stored in the fridge, but always ensure they are properly reheated before being consumed.