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.
When I lived in Milwaukee we used to be able to buy hot ham and rolls on Sunday morn and had our choice of "baked" or boiled. I hated the boiled ham, but the baked was absolutely delicious. I suspect it was cooked in a Nesco roaster in water with certain spices.
The original recipe came off the back of a bacon package many years ago, and I've made it at least 50 times during the intervening years, making adjustments and refining the recipe. Only once did I scorch it. The kids loved it, once I reduced the pepper amount. After the first time, I've always made a double batch.