The top of a double boiler, over warm water would do fine. Divide the remaining pastry in six parts. Roll out on lightly floured board. Form pie shells around the bottom of a glass, jar, or use small ring tins, muffin or tart pans. Set the shells on baking sheet.
Fill shells with lamb mixture.
Moisten edges, cover pies, pinching edges together firmly. Trim with scissors. Make a hole in the center of each pie. Brush pastry with milk. Bake 30 minutes or so at 350 .