I moved to Texas and thought for sure they'd be into meat pie. They are not.
I stopped making it for alot of years for reasons unknown. I rectified that mistake.
I have my own combination of British meat pie, Cornish pasty and French Canadian tourtiere. (which is the fancy word for meat pie)
It's one of the few things I'm pretty confident I make pretty well. Since I mastered the whole pastry crisis thing, I will make this more often. I love it and actually prefer it at room temperature or cold which is something my dear Texans just can't deal with - yet - I'll make converts out of them, one at a time.
I wanted to get a picture up and I will go write the recipe/method out and get it up. I'd do it now but, um, there's pie waiting for me.