Unsweetened pastry - My mum's mince pies for years were and still are fabulous couldn't work out why then I realised it was because she didn't use sugar in the pastry. It complemented the rich mincemeat nicely. They were not as sickly as shop bought so I ate loads....
Sweetcrust Paul Hollywood's mince pies - OMG the pastry......so good. Normally don't like sweet shop mince pie pastry but tried this recipe last year for the first time and gave some as gifts. Very well received. (if you do try the receipe I left out the apple and satsuma just used a jar of Tesco mincemeat and for the pastry I used golden caster sugar - absolute game changer for that buttery shortbread taste).
Sausage rolls - for years we 'made' 
homemade sausage rolls by buying ready rolled all butter puff pastry (there are many butter enriched pastried out there full of added palm oil beware!!! I use Jus-Rol from Waitrose chiller cabinet) and then just rolled out the sausagemeat and baked.
Arthritis Friendly Version I skip the sausagemeat painful rolling out and just snip the skin off some good quality sausages (ideally Old English from the butchers) and lay them inside the pastry. It's just one long line on the worksurface. Flip over and seal, eggwash, slice and bake!
Eliza Acton's Victorian Christmas Pudding - we were searching for my great aunt's recipe in the kitchen but sadly cannot find it. So am about to attempt the original recipe. I found it on youtube. It looks nice and simple. Plus i have some unused muslin cloths so I will try using these.
Clootie Dumpling - some of my relatives are are Scots so this is preferred as a less rich version over Christmas Pudding and does have a lovely sticky toffee pudding flavour to it instead of the darker original Christmas Pudding.
Simon Hopkinson's Rhubarb Crumble - Very plain but very delicious and simple. I make it even simpler but just using tinned rhubarb. Saves faff. He uses golden caster sugar which makes a wonderful and buttery comforting flavour.
Apple Crumble - see above. Except with stonking great Bramley apples.
Fish pie. Sometimes if I can't be bothered naking all the mash I just slice the unpeeled potatoes and lay them fish scale style and brush with butter. It's a cross between the taste of roast potates and crisps on the top. Lovely.
If we do do it with mash then the fish pie is always nice cold the next day straight out the dish