Skinny Scottish Meat Pies

Preheat oven to 350 F. Spray nonstick cooking spray into a large muffin tin (6 wells).
In a large skillet, brown your 1 lb lean ground beef with 1 small onion finely diced. Add the mace, mixed herbs, and beef broth.
1 lb 96% lean ground beef, 1 small onion, ⅓ tsp dried oregano, ⅓ tsp dried marjoram, ⅓ tsp dried basil, ½ tsp ground mace, 4 Tbsp beef broth
Take your 20 raw biscuits and roll out into thin, flat circles. Press bottom halves into the 6 wells of the muffin tin. Spoon meat mixture into the center, and cover each with another flattened biscuit. Press the edges of the top and bottom dough together tightly. Pierce the tops with a fork to let the steam out, and brush tops with egg wash. Repeat with another Muffin tin until all muffins are made, or finish the remaining meat pies after the first tin is finished baking.
15 oz buttermilk biscuits, 2 large eggs
Bake until golden, about 15 to 20 minutes. Cool and serve. Makes 10 pies, 2 pies per serving.