On 2016-08-05 3:14 PM, dsi1 wrote:
> On Friday, August 5, 2016 at 7:47:53 AM UTC-10, Ophelia wrote:
>>
>> Ah yes, we use a standing crust for pork pies
>>
>> My steak pies I don't have a bottom crust so it can have good gravy
>> in there too.
>>
>>
>>
>> -- http;//www.helpforheroes.org.uk
>
> This guy says back in the day, they'd inject the gravy into the pie
> after it was baked. Now that's an interesting thing to do! I might be
> nutty enough to do it.
>

I can see that. We frequently make meat pies and my wife does most of
them because she excels at the dish. Getting the proper consistency in
the sauce is the hardest part. If there is no enough liquid in the
filling when it goes into the pastry and gets baked it is too dry. If
the sauce is too thin the pie will be runny and the crust soggy.