Mix all of the ingredients together for the filling, use your hands to mix everything really well. Check to make sure the spice and salt level is where you want it by cooking a small amount of the filling in a pan, taste and adjust the seasoning to your taste buds. Refrigerate until you are ready to fill the pie.
Hot water crust pastry
Put the flour in a medium bowl. In a pot bring the water and lard to a simmer, once all the lard has melted pour it over the flour and mix with a wooden spoon. Knead the dough until it comes together smooth and uniform, it will still be hot at this point.
Preheat the oven to 350F.
Portion off a ¼ of the dough, warp it in cling film and set aside, this will be to make the lids.
Portion the remaining dough into 12 pieces, flatten each piece into a disk slightly larger than the base of the muffin cup. Press them into muffin tins with your finger tips, pinch the dough up taller than the sides of the cup so you have something to pinch the lids on to.
Divide the meat mixture between the 12 muffin cups, press down firmly to fill the corners. Top each meat pie with 1 tablespoon of branston pickle spread to the edges.
Divide the remaining dough into 12 portions, press out into circles the size of the top of the pies and press the edges of the dough together. If you work quickly the pie curst base will still be pliable and you’ll get a good seal.
Finish the pies by making a steam vent in the top with the handle of a spoon.
Bake the pies at 350F for 30 minutes, reduce the heat to 325F and bake an additional 30 minutes. Remove the pies from the oven and brush with the egg wash, bake for a final 10 minutes until shiny and golden brown.