A proper pasty is considered to contain beef, sliced potato, onion, and swede. The ingredients are sealed in the pastry with plenty of black pepper and cooked from raw.
I like proper quiche, the Quiche Lorraine, rustic French cooking, crisp pastry filled with a thick layer of creamy, wobbly egg custard flavoured only with some fried cubes of really good bacon.
Seafood Feuilleté, a buttery, puff-pastry case full of sensational seafood in a creamy vermouth sauce.
Shin is an inexpensive cut of meat, which is big on flavour, and is full of gelatinous sinew which cooks down to make the most excellent gravy.