Preheat the oven to 200°C and line a tray with parchment.
Cut four 5cm by 25cm strips of greaseproof paper and prepare string.
Mix mutton, spices, liquid, salt, and pepper in a bowl.
Divide meat into four balls and refrigerate.
Boil 160ml water with salt and lard in a saucepan.
Pour the hot liquid into the flour and mix with a spoon.
Knead the dough on a floured surface until it is smooth.
Roll out four 18cm circles 5mm thick and four 10cm lids.
Place meat balls on large circles and gather pastry up the sides.
Dampen edges, press lids on, and seal with your fingers.
Wrap each pie with a paper strip and secure with string.
Cut a steam hole in each and brush with egg yolk.
Rest pies in the fridge for 30 minutes.
Bake for 35 to 40 minutes until golden-brown and serve hot.