[ViolaMum]

Paul Hollywood's Cornish Pasties (in his British Baking cookbook) are good.

The filling consists of:
1 lg onion
120g swede (Rutabaga)
1 lg floury potato, such as Maris Piper or King Edward (I use russets)
400g Beef skirt (or ground beef works)
50 g butter
salt and pepper to taste

The pastry crust dough is supposed to be a butter and lard dough, but I usually use my go-to pie crust (that I keep in the freezer) that has butter and sometimes vegan shortening.

In this version, you just have to chop everything finely because it goes into the crust uncooked. Dot with the butter and bake. They do bake for a long time - 20 minutes at 200ºC then 30 min at 160ºC.

I've also used the Cook's Illustrated recipe, which is good. It calls for sour cream in the pastry instead of lard or shortening (easier to roll) and adds thyme and garlic to the filling which they also thicken with flour. Not as authentic, but tasty. (Cornish Pasties have protected status, so if you're outside of Cornwall, it's not supposed to be called a Cornish Pasty. So make it how you like!)

Empanadas are good, too!
Meatballs
Asian Lettuce wraps (any ground meat, really)
Cottage Pie