- Vegetable oil, for greasing
- 40g unsalted butter
- 80g lard
- 360g plain flour, plus extra for dusting
- 1 egg, separated
- 500g Butchers’ Selection Lamb Mince
- ¼tsp ground mace
- ¼tsp ground nutmeg
- ¼tsp white pepper
- 3tbsp lamb stock
- 1tsp Worcestershire sauce
- Mash and gravy, to serve
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Upturn the jars and brush with oil.
Put the butter and lard with 150ml water in a pan and bring to the boil. Put the flour and egg yolk in a large bowl and pour over the hot lard mixture, stirring constantly with a wooden spoon. When cold enough to handle, knead to a smooth dough on a lightly floured surface.
Working quickly so the dough doesn’t dry out, set aside a quarter of the pastry, wrapped in clingfilm. Divide the rest into 4 balls and roll out to discs 16cm in diameter and 5mm thick. Press each disc onto the bottom of a jam jar and 6cm down the sides to form a pie case. Chill for 20 mins to firm up.
Meanwhile, mix the mince, mace, nutmeg and pepper in a bowl. Mix in the stock and Worcestershire sauce. Roll into 4 balls.
Carefully remove the pastry cases from the jars and put on the baking tray. Put a ball of filling into each and gently push down with the back of a spoon. Divide the reserved pastry into 4 even-sized balls and roll out to 5mm-thick circles, 2cm bigger than the pie bases. Dampen the edges of the pies and press the lids on top. Remove excess pastry with scissors, leaving enough to crimp the edges to seal. Cut a hole in the middle of each pie to allow steam to escape.
Brush the tops of the pies with the egg white and bake for 35-40 mins until the pastry is golden and crisp. Serve half a pie per person, with mash and gravy, if you like.