Heat the oil in a pan over a medium heat and cook the onion for 10 mins, stirring occasionally, until softened. Stir in the mace and mixed herbs and cook for 1 min until fragrant. Dissolve the gravy granules in 150ml boiling water, pour into the pan and stir. Remove the pan from the heat and tip the mixture into a large bowl. Set aside to cool completely.

Meanwhile, make the pastry. Oil four 12cm springform cake tins that are at least 4cm deep (or use similar-sized ramekins). In a food processor, whizz the flour and 1/2 tsp salt until combined. In a small pan over low heat melt the lard with 125ml water to combine. Increase the heat to high and bring to a boil. With the processor running, carefully pour in the hot liquid and whizz until the pastry just comes together. Tip onto a work surface (no need to flour) and knead until smooth.

Divide the pastry into two balls, one being a third of the dough and the other two-thirds. Wrap the smaller portion and set aside at room temperature. Divide the larger portion into quarters. On a lightly floured surface, roll out each quarter into a circle that’s just large enough to cover the base and sides of the tins. Gently lift and press the pastry into the tins, leaving any excess pastry overhanging. Chill for 10 mins to firm up slightly.

Heat the oven to 220C/200C fan/gas 7 and put a baking tray inside to get hot. Meanwhile, add the lamb mince and plenty of seasoning to the cooled onion mixture and mix using your hands until well combined. Divide between the chilled pastry cases and press down with the back of a spoon to level.

Divide the remaining pastry into quarters. Roll out each portion to make a circle that’s big enough to cover the tops of the pies. Lay the pastry lids on top of the filling. Trim any excess pastry, then crimp together using your fingers to seal. Brush the pastry lids with a little beaten egg and cut a couple of air holes in the top of each one using a sharp knife.

Put the pies on the heated baking tray and cook for 20 mins before carefully unclipping and removing the tin collars, if you are using a springform tin. Brush the pastry sides with a little more beaten egg and return to the oven, still on the bases and tray, and cook for a further 20 mins until the pastry is deep golden and the filling is cooked through. Leave to cool on the tray for at least 5 mins. Serve warm or at room temperature with mash and steamed greens, if you like.