Put the lamb mince in a bowl with the seasoning, herbs and mace and mix together with a fork.
Divide the mixture in 4 and form into flattened balls.
Place into the fridge to chill.
Put the flour and salt in a bowl and mix.
Make a well in the centre.
Cut the lard into pieces and place in the saucepan over a low heat with the water.
Allow the lard to melt and then pour into the flour.
Use a wooden spoon to mix to a dough quickly.
Form the dough into ball.
Cut out a quarter of the dough and place back in the bowl and cover with the tea towel to stop it drying out.
Divide the remaining dough into 4 balls.
Flour the work surface and quickly roll out a circle about 20 centimetres diameter.
Line the tin with the pastry and repeat with the remaining tins.
Place a ball of lamb mince in each tin and flatten to fit with a fork.
Roll out the reserved dough to make the lids and press gently to seal the pies.
Mix the egg yolk with a teaspoon of water and use a pastry brush to glaze the lids.
Next, use the handle end of a wooden spoon to make a steam hole.
Put the tins on an oven tray.
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 35 to 40 minutes.
Leave to cool in the tins for 5 minutes and then remove the pies from the tins.