Playing with pie shapes

I tried making a fish-shaped meat pie a while ago. I intended to do that for S:t Egon and Nordmark coronet tourney this weekend but we have got the flu so we didn't go. Anyway, it's at hot water crust pastry from one part boiling water, one part fat and two parts flour. I could work at bit more on the artistic side of things, but I thought the dough was nice to work with, not to hard to shape and it did at least sort of keep the shape given. This is something I might try again since it's a so much nicer presentation than disposable pie tins. The filling is meat and dried fruit boiled in wine and spices and could have been slightly less wet.