Meat Pyes

Here's another that sounds promising. I should probably attempt it first with a premade pie shell and then with the recipe for the pastry crust I just posted. Note - suet or marrow is not necessary, as modern cuts of meat are much fattier than ones that would have been used in period.

Source [A Proper New Booke of Cookery, A. Veale]: To make Pyes. Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins, and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll haue paest royall, take butter and yolkes of egges, and to tempre the flowre to make the paeste.

(my redaction)
To make pies. Pies of mutton or beef must be fine minced and seasoned with pepper and salt, and a little saffron to color it, suet or marrow a good quantity, a little vinegar, prunes, great raisins, and dates, take the fattest of the broth of powdered beef and if you will have paste royal, take butter and yolks of eggs, and to temper the flour to make the paste.