I've mentioned this many times, but one of the things I miss most from Blighty is a good Pork Pie. A slice of pie with some pickles (for lunch) is about as good as it gets.
The French equivalent is this Paté en croute. The exterior pastry is much the same, the jelly is much the same, and I suppose that the chunky pork filling is much the same; and yet, it's a very different beast.
This particular version (above) has an added strip of foie gras, some truffle shavings, and a sprinkling of pistachio nuts; none of which would ever be allowed in an English Melton Mowbray Pie.
This is pie that is eaten by itself; to add mustard or pickled onions would be sacrilege. But that is half the fun of a pukka Pork Pie; a dollop of mustard, an onion or two, and maybe even a chunk of good mature Cheddar on the side.
The above was good (if a bit rich); but give me the simplicity of a Melton Mowbray Pie any day!