Whites club in London were famous for putting larks in their steak and kidney pies. Most pie-shops used to include oysters to fill-out the meat. I've used anchovies in steak, and steak and kidney pies, and it works really well, adding bass-notes. I agree about using lard for the pastry.

Best pork pies I've ever had are from that little shop in Skipton. Best eaten hot, I think, so that the hot, liquid jelly runs attractively down your chin.

For samosas I use filo pastry which, not being a loony I buy rather than make, and I bake the samosas rather than fry them, which makes then much lighter.