Brown the ground lamb or beef in a saucepan with diced onion and minced garlic over medium heat. Cook until the meat is no longer pink.

Drain excess fat from the meat mixture to reduce greasiness in the final pies.

Add salt, pepper, nutmeg, mace (or more nutmeg), stock, and Worcestershire sauce. Stir well and simmer for a few minutes, then remove from heat and let cool.

In a large mixing bowl, combine the flour and salt for the pastry.

In a saucepan, bring the water, lard or shortening, and butter to a boil until the fats have melted.

Pour the hot liquid into the flour mixture along with the vinegar. Stir until a rough dough forms.

When the dough is cool enough to handle but still warm, knead briefly until smooth and pliable.

Divide the dough into two parts: 2/3 for the pie bases and 1/3 for the lids.

Shape the base dough over molds or press into muffin tins, making sure to form straight sides.

Fill each pastry shell with the cooled meat mixture, pressing down gently to compact.

Roll out the remaining dough and cut into circles to form the pie lids. Place over the filling, crimp the edges to seal, and create a small depression in the center of each lid.

Brush the tops with beaten egg for a glossy finish.

Bake in a preheated oven at 375°F (190°C) for 45 to 50 minutes, or until the pastry is golden and crisp.