"dsi1" wrote in message
...


My plan is to make a pot roast with some potatoes and carrots. Then cut the
roast and vegetables and put them in crust. The crust is in a spring form
pan and the meat and vegetables is put in the crust dry. The pie is put in a
400 degree oven till browned. I make a gravy while the pie is baking. The
gravy is poured into the pie through a hole. It's not a real traditional pie
but adding the gravy afterwards is a pretty good British tradition, I'd say.


Is it? <g> I have to say it's a new one to me, but what
the heck, if it works for you .. The only 'gravy in the hole' type thing
I have used was gelatin for cold pork pies ( which as you know is already
cooked. It is made with fatty pork so isn't so easy to dry out Great
with salad. I would say be careful baking a pie with dry beef and veg, it
could be awfully dry and I am not sure added gravy at the end would help.

I can even do it with pork and inject gelatin into it and eat it cold.
Americans aren't used to eating cold pork pies but I'll try anything at
least once. Pork adobo pie? Well alright.

It would be easy to cook your meat and veg first and make
a gravy with it. Put it into a pie dish and top with pastry. Puff pastry
is nice or if I am making a double crust pie, I use shortcrust ... if you do
make a double crust though be careful how much gravy you put in before you
bake it.

Anyway, enjoy and report back))

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