Grease the baking sheet with lard.
Place the lard in the frying pan and heat until very hot. Add the minced beef and fry until browned.
Add the fruit, zest and seasoning and stir in. Remove from the heat and set aside to cool to room temperature.
Once cooled stir in the suet and set aside.
To make the pastry place the lard and water in the small saucepan and heat until the lard has melted.
Sift the flour into the mixing bowl and season with salt and freshly ground black pepper and mix well.
Make a well in the flour and pour in the hot lard mixture.
Use a wooden spoon to mix in and then use your hands to bring to a dough.
Turn the dough out onto a lightly floured work surface and knead for a few minutes until the dough is very smooth.
Form the dough into a ball, wrap in clingfilm and place in the fridge for 30 minutes.
Remove the dough from the fridge and separate the dough into two lumps, one bigger than the other. The large lump will be used for the bases of the pies and the smaller one for the lids. Wrap the smaller piece of dough in clingfilm and set aside.
Oil the outside of the dolly or jar and cover with clingfilm.
Use the end of a rolling pin to make a dent in the middle of a dough ball and place the dolly in it, pressing down so the base of the pie is about 4mm thick. Bring the edges of the dough up over the dolly, pressing in with your hands to keep the dough upright. You should be able to get the sides of the pies to measure 4cm high.
Trim the top edges of the pie base while the dolly or jar are still in place.
Carefully remove the dolly or jar and then the clingfilm.
Fill the pie shell with the meat mixture.
Unwrap the smaller piece of dough and divide into 6. Use the palm of your hands to roll into balls.
Place on the lightly floured work surface and roll out to a size that will fit the top of the pie bases.
Dampen the top edges of the pie bases with beaten egg and place the pie lids on top. Crimp the edges with your fingers to ensure they are sealed.
Make a small hole in the centre of the pies with the skewer.
Place the pies on the baking sheet and place in the fridge for an hour to harden up the pastry.
Preheat the oven to 170C/325F/gas 3.
Take the pies out of the fridge and allow to come to room temperature. Brush each pie with the beaten egg. Place in the oven and bake for 20 to 30 minutes or until golden and the filling is bubbling.
You can eat the pies hot from the oven or allow them to cool and serve at room temperature.
