Preheat your oven to 180°C (355°F).

In a large mixing bowl, combine the minced lamb or beef, finely chopped onions, salt, white pepper, nutmeg, and allspice. Mix together thoroughly.

In a small saucepan, measure out the lard and water, then bring them to a gentle heat until the lard has fully melted. Allow to cool slightly.

On a clean surface, create a well in the center of the plain flour, and pour in the cooled lard and water mixture. Mix gradually to form a rough dough.

Gently knead the dough on a floured surface for about 2-3 minutes, then divide into two-thirds for the base and one-third for the lids.

Roll out the larger portion of dough to about 5mm thick, and line your pie tins with it. Fill with the meat mixture.

Roll out the remaining dough to match the size of the filled pie bases. Place over the meat mixture and crimp the edges tightly.

Beat the egg until mixed, and gently glaze the top of each pie.

Bake the pies in your preheated oven for about 40-45 minutes, until golden brown.

Allow the pies to cool slightly on a wire rack for about 10 minutes before serving.