On Friday, August 5, 2016 at 9:44:52 AM UTC-10, Dave Smith wrote:
> 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.

This might be a technique that could be useful today. It bears investigation. The idea of injecting hot gravy into a pie is appealing for sure.