Most of the Empanadas Gallegas I’ve tried have been pork
Does a Calzone count as a meat pie?? I’ve made those in the past.
I’ve also made these sausage, broccoli and cheese “things”. I was later told they were called “Saucijzenbroodjes” which sounds so much better than “things”.
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In my world, calzone, panzos, and pizza are in the Family of Pie, along with pides, pitas, bureks, Hot Pockets, and Pizza Pops.
Bittman concurs. LOL.
@Saregama , I hadn’t realized this thread coincides with Pi month. LOL
Not by my definition (and that of the British Pie Awards) that a pie has filling encased with pastry. A calzone is a filling encased by a bread dough - so a better description is a folded pizza or, perhaps even better, a sandwich.
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The Dutch version of what, in the UK, we call a sausage roll (which I have made on occasions). I doubt you’d find any Briton describing a sausage roll as a pie. But maybe they do in the Netherlands.
Again, the sausage roll doesnt full enclose the meat. In similar vein, cannelloni are different to to ravioli. 
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You are right that they are different. Char siu sou is with puff pastry while chicken pie is using crumbly buttery sweet crust.
Puff pastry you can buy them ready made.
I have never made the chicken pie, this video is helpful.
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Dreamed of making it there. Have you ever been? Still searching for an actual pork pie.
Sanagan’s in Toronto (where both @calam1ty and I are located these days) sells their version of English meat pie. $8 CAD
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Stopped in Melton Mowbray on the way back from somewhere a couple of years back. Bought a pork pie from Dickinson & Morris’ shop, so I suppose it doesnt get better than that pork pie-wise.
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But…cipaille is seafood, so the meat discussion is a red herring,
Crab meat?
This cipaille includes duck, rabbit, pork belly, lamb, cornish hen legs, duck legs, and veal, venison, or moose. And a beef marrow bone stuck in the top to release steam. EDIT: Saregama started out this post with a link to the Saveur article that described the cipaille dish. This link is to the actual recipe.
Despite its name, the “Meat Pies” book I mentioned earlier by Brian Polcyn and Michael Ruhlman includes several vegetarian pies as well as many fish and shellfish pie recipes.
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Another mixed meat pie from Quebec, Cipâte
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This one looks delicious! I wonder if that much maple syrup is traditional. I’d need to cut back, I suspect.
I haven’t had it in a long time, and I haven’t made it. I think it would be traditional in some families.
Quebecers traditionally have tended to have a sweet tooth
In Quebec, the dish is called both cipaille and cipâte. From six pâtes. A bit like Sex in a Pan , six in a pan, etymologically. Lol.
I have never had the French from France fish cipaille, or English from England fish cipaille aka sea-pie.
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Another meaty one
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Now I’m wondering if Lac St Jean Tourtière is the same thing as Lac St Jean Cipaille. I think they’re the same thing. Both mixed meat meat pies from the same region.
This recipe is from a singer named Roch Voisine.
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Tried my hand at Uyghur Meat Pies (Samsa) today.
I was a bit enthusiastic about trying to stuff as much meat into it as I could, which resulted in one of them splitting a bit.
Lovely flavors. Will attempt again with lamb (I only had ground beef at hand today).
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Those look really good! What makes them Uyghur?
The seasonings and the fact that I based them on some recipes for Uyghur meat pies 
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