There are as many recipes for pies as you've had hot dinners. I think maybe you are talking about pork pies which have a very specific pastry known as hot water crust. It's probably the most cholesterol laden pastry you can imagine and I haven't made it for about 40 years as, I seem to remeber, it was difficult to work with. You have to work it up around a mould. The filling is then minced (ground) pork and after cooking you top it up with a jelly (aspic sort of mix) which sets as the pie cools. If it is a Cornich pastie recipe you are after then I can certainly let you have the details for that as I am married to a Cornish man and had to learn early in our marriage. That consists of a circle of pastry folded around diced meat, potatoes and swede. Let me know if you want more details of either recipe.