Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.

Ingredients

10 serv.

duck↗1 1⁄2 lbs
boned and diced
veal↗1⁄2 lb
diced
beef↗1⁄2 lb
diced
lean pork↗1⁄2 lb
diced
salt pork↗1⁄4 lb
chopped
small onions↗3
chopped
salt↗2 1⁄2 teaspoons
pepper↗1⁄8 teaspoon
cinnamon↗1⁄8 teaspoon
clove↗1⁄8 teaspoon
nutmeg↗1 pinch
pastry
to taste for double-crust pie
potatoes↗3 lbs
peeled and diced
boiling water2 cups

Step-by-step instructions

1
The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
2
The next day, prepare potatoes and then prepare pastry.
3
Preheat oven to 450 degrees F.
4
Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
5
Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
6
Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
7
Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
8
Uncover and let rest about 5 minutes.
9
Serve hot.

Source: food.com

Original recipe ↗

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