In England there are different sorts of meat pies. If you like a no-gravy, solid-inside jobbie, preferably cold, you want a decent hand-made pork pie. You also probably want a seasoned pork-pie maker to make it. Preferably from somewhere near Melton Mowbray (though good pie makers are spread further afield than the folks of Melton Mowbray would have you believe and most supermarket Melton Mowbrays are a bit bobbins).

The Australians have made an entire culture out of pies. The oddest one I had was a classic round meat 'n' gravy jobbie with grilled cheese and bacon bits on the top. It was called a "Ned Kelly"...

The best festival pies are probably by Pie Minister. Their "Matador" -beef and chorizo in a red wine gravy - is the business.