Australian Easter meat pie recipe

Cut the lard into small cubes and add them to a small pan with boiling water. Heat until the lard has melted.

Mix together the flour and salt, and then stir in the lard and water. Tip the dough out onto a worktop and knead until the dough is smooth. Then, wrap in plastic film and leave to cool completely.

Peel and chop the onion quite small. Fry in oil on medium heat until beginning to brown. Add the minced beef and cook until it is browned all over.

Add the stock, salt, pepper and parsley and let it simmer for about 20 minutes. Remove from heat and allow to cool.

Coat the individual pie dishes' insides with flour. Roll out a little under half of the pastry. Use a cutter or a small bowl and cut out 4 discs for the lids.

Roll out the rest of the pastry and cut it into 4 rough squares that are big enough to form the pie cases with a bit left over at the rim. Dust one side of the pastry with flour and press a piece into each pie dish.

Fill the pies with meat. Grate the cheese and place a generous pile in each pie.

Press a lid onto the top of each pie, squeezing tightly around the edge to form a good seal. Brush the tops with beaten eggs. Sprinkle a bit of cheese near the edge, put them on a baking sheet and bake for 25 minutes until the tops are golden brown.

Let them cool for 10 minutes before removing them from their tins. Serve and enjoy!