As Lyndalou said, Canadian Meat Pies, except I now make them into turnovers.
Tourtiere Turnovers
1 lb ground pork
1/2 cup stock
1 large onion, minced
2 cloves garlic, minced
1/2 tsp salt (I usually add more at the end)
Freshly ground pepper
1/2 tsp each thyme, sage and dry mustard
1 medium potato, cooked and mashed
If you have Savoury, add it in. I also like to add just a bit of cloves. Just a bit.
Combine all, except the potato. Simmer, uncovered about 25 minutes or until most of the liquid is evaporated, stirring often. Remove from heat. Stir in potato. Once cool, check again for seasoning. It needs to be really well seasoned. I like to add fresh sage and thyme at this point. Chill.
For the dough.
4 cups flour
1 lb butter
1 cup sour cream
Cut the cold butter into the flour until it resembles that small stuff. Add the sour cream, and blend. It won't come together all that well, but that's fine. Place in ziplock bag, work it a bit until it comes together, and chill.
Roll out dough. Cut into 3 in circles. Martini glass works well. Add 2 tsp meat mixture. Fold over, seal the edges well with water. Place on ungreased sheet. Brush with egg wash. Cook at 375 for 15-20 minutes. They freeze really well.