Preheat your oven to 180°C (350°F).

Melt 100g of lard over medium heat with 250ml of water, adding a pinch of salt.

Create a well in 250g of plain flour and pour in the hot lard mixture, mixing until a smooth dough forms.

Set the dough aside to cool, then roll out about two-thirds to 3mm thickness.

Line your pie tins with the rolled-out dough and press gently into corners.

Combine the filling ingredients in a mixing bowl and mix until evenly coated.

Fill each pie tin with the hearty meat filling, leaving about 1cm space from the top.

Roll out the reserved dough to cut out rounds for lids, placing them over the filled tins.

Brush beaten egg over the tops for a glossy finish.

Bake on a baking sheet for 30-35 minutes until golden brown.

Let the pies cool in the tins for 5-10 minutes before serving.