Pie 119: The Falkirk Macaroni Pie

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The “see you laters” have been said in my last post so I’m not going to labour the point. Instead, like all good encores this will be brief nod to the fans designed to keep those of you on who are interested on tenterhooks with the insinuation that in years to come an overpriced reunion tour will occur where a bedraggled version of me will rate pies through a straw as people stare and wonder, “Has he been on the smack?”

Anyway, before this tangent writes me off as dead in a pool of my own vomit let’s get on with the show.

Let’s rate some pie!

THE SURROUNDINGS

Where: The Falkirk Stadium, Scotland Women 0-4 Iceland Women, UEFA Women’s European Championship Qualifying Group 1

Price: £1.90. Not breaking through the two pound barrier makes this a cheaper luxury option although overall this is still at the top end of the matchday pie market.

Presentation: As oft found towards the upper echelons of the Scottish game this pie came in a silver foil case accompanied with a pick as you need selection of napkins from a dispenser beside the kiosk. I went for two. Two seemed right but not excessive.

THE PIE

The Final Bite...
The Final Bite…

CheesyPastainess – As a macaroni pie filling this was a very good effort. The tightly curled tubes of macaroni were soft to the bite without turning into a mushy pulp adding the right amount of texture to this filling. The cheese was also a lovely blend, with the right balance of savoury and salty. The texture here too was spot on, no gelatinous globules of tasteless cheese, instead long strings of fromage based goodness graced my presence with a crispy brown later on top Lovely stuff.

Pastry: I’ve mentioned this before but I’ll say it again. Macaroni Pie pastry is pale and whilst the walls of this particular offering were I was intrigued to find that the top was a little browner and as such a little crisper. There was some issues towards the bottom of the pie meaning the pastry tore against the tin foil tin and a little bit of filling recovery was required but all in all this was a solid effort.

Brown Sauce: Nostalgia dictates that red sauce is used here. A wee sachet (all sachets are too wee for my liking) of perfectly serviceable tomato condimentation. (Note: pretty sure that’s a made up word).

Overall: A friend of mine swore to me that macaroni pies were the best thing ever, whilst I still disagree with that statement I feel confident in saying that they have more than earned their place on these hallowed pages.

Gravy Factor: Cheesy Gravy. And as we all know cheese, much like bacon, is always good.

So that’s it for now. Over the coming months I’ll be trying to pull 3 years of pie based jiggery pokery into something that people may pay for money for (or at the very least download for free from Amazon). There’s a lot of people to thank along the way but I think I’ll save that for the book.

Until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 118: The Carluke Rovers Chicken Curry Pie

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Hello pie fans, let’s get straight to business. I am aware that in the past I have, on more than one occasion, intimated that this is the end of the road for Meat Filled Pastries only to then be drawn back in with spiels dedicated to that holy trinity of meat, pastry and gravy however this time, this time is different. I mean take a look at this review for example, this game took place in April, it’s July now and this is me just getting round to ticking it off. Something had to give and at the moment it seems to be the pies. That’s not to say I haven’t been at games and continued my adventures to  the back of beyond to watch 22 men(or women) kick about a polyester sphere whilst getting my pastry fix, it’s more the aftermath that has suffered. Whether that be an increase demand in work, to learning Spanish, from wanting to see the world and just generally hanging about with my friends and family all have taken precedent over a few hundred words about pie.

More relevantly, to those of you who have kept with me during this, I really do want to put this all together into one coherent collection of my journey. From the first foolhardy bet, to the awards and media appearances up until the right here and now where I’m stealing 30 minutes from my lunch to type up this review. I think it’s a good story to tell, but an impossible one to do if I don’t step back, take a breath and look what it’s achieved. So there you have it this is my swansong, not a forever goodbye, more I’ll catch you later.

So without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: The John Cumming Stadium, Carluke Rovers 0-3 Pollok, Central League Cup 2nd Round

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Price: Dropped the ball here. This was somewhere between £1.20 – £1.70 and so if anyone want’s to correct me then please feel free. Given it’s chicken curry nature we can class this as a luxury pie and as such anywhere within the bracket I’ve just quoted is more than acceptable.

Presentation: This is a direct copy from my last review. Same place, same presentation. Medium sized white napkin that was bigger than the circumference of the pastry that sat on it. It’s all you need really.

THE PIE

I think this might glow in the dark...
I think this might glow in the dark…

Meatiness: Chunks of tender chicken breast awaited my gob replacing the normal crumbly mutton that a scotch pie possesses. Cubed into properly bite size chunks they were coated in a luminous yellow curry sauce that you would often find smattered on the pavement outside Central Station on a Friday night. As I discovered at the most recent edition of the World Scotch Pie Championships chip shop curry sauce is very much a controversial subject. For some it offers the comfort of home, providing that pick me up on a hungover Sunday evening as it’s smothered over a poke of chips. For others it is an atomic bomb to the senses, an overheated day-glow paste that stains everything it touches from your teeth to you trainers. I fall somewhere in the middle, appreciative of the joy it brings others whilst the food wanker lurking within wants something more complex and ‘real’. Stripping it back to what this pie is; a matchday snack. It does an amicable job of satisfying hunger whilst being slightly different from the norm.

Pastry: The pastry was interesting and perhaps a consequence of the different filling this pie offered. First thing that struck me was how pale it was, perhaps not subjected to the same boil out and fat that a scotch pie normally has meaning it was almost white in colour. Secondly was it’s texture, almost bread like with a biscuity crunch as opposed to buttery and flaky. With the pie filling it worked quite well although to this day I’m still not sold if it’s something I liked or not.

Brown Sauce: Imagine tangy brown sauce on a curry pie, that would be a sensory overload for even the most adventurous of palates. It didn’t happen here.

Overall: Nothing flashy here. Chicken that was well cooked and wrapped in a sunny wash of chip shop curry sauce contained within a biscuity base. When looking at all the elements it is perhaps the least luxurious luxury pie you might ever come across.

Gravy Factor: Ravy Gravy. Split this bad boy open, and raise it high in the air. It’s 1991 and you’re giving it large with this spicy yellow pastry.

So that’s it, no more…well except one more. An encore if you will from the Falkirk Stadium courtesy of the Scottish lassies. I hate goodbyes so just wanted to get that out the way now.

So until the final time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 117: The Carluke Rovers Pie

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My apologies to the good folk at Carluke Rovers, I should have done this two weeks ago but as my fellow supporters of junior football know at this time of the season free time comes with an even greater premium as clubs play 2,3 or even 4 games a week! It can be a bit of a slog for players, managers and supporters alike as you jump from town to town in the mad dash to get the season wrapped up before the summer really comes. Whilst arguments cold be made about summer football and artificial pitched in truth the junior calendar doesn’t really help itself to begin with as cup after cup are played until even wee Jimmy the groundskeeper has won a trophy too.

In some way’s I understand it; the Sectional League Cup give fans guaranteed derbies whilst bigger clubs get to boost the coffers of their less fortunate neighbours every second season whilst the Central League Cup at the end of the season gives teams with not much to play for some meaningful fixtures to get their teeth into. At the same time though what is the need for a cup where the exact same participants take part in it twice, all be it with slightly altered formats. I’m coming at this from a Glasgow based perspective but I know that the same problem abides both west and east of the place I call home. As you may have gathered by now I’m not one to turn down a game of football but even I, as an individual who breaks out in a cold sweat at the thought of a Saturday afternoon in Homebase, think something needs to be done to jazz up these perceived ‘diddy’ cups.

With all that being said, and to stick to my wholly contrary roots, today’s pie review comes from one of them and the Central League Cup 2nd Round, so without much further ado let’s rate some pie!

THE SURROUNDINGS

Where: The John Cumming Stadium, Carluke Rovers 0-3 Pollok, Central League Cup 2nd Round

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Price: At £1.20 this pie was bang on message with the rest of junior football as a whole although it would be fair to say that it was perhaps a littler more expensive when compared to some of their previously visited divisional rivals.

Presentation: Medium sized white napkin that was bigger than the circumference of the pastry that sat on it. It’s all you need really.

THE PIE

Meaty!
Meaty!

Meatiness: This was a substantially sized meat filled treat with coarsely ground mutton populating nearly every cavity of its pastry tomb. The meat was well-flavoured and if ever I was to describe mince as succulent this would be it. That said, with succulency (pretty sure I’ve just made up a word) comes grease and in this case the dreaded drip test very nearly put paid to a new pair of trainers. Luckily my time spent in St. Petersburg as Galloping Horse #2 in the Russian National Ballet production of Calamity Jane meant I tip toed my way around the fatty splashes trouble free. Grease never harms the flavour unless it’s excessive but it does make eating it that little bit more treacherous.

Pastry: The pastry was well-baked and sturdy enough to support this fairly moist pie. There was a little rim of boil out on the top but the base was near perfect in its cooking. To be honest not a lot to say here as it was a solid, if unspectacular, effort all round.

Brown Sauce: The bottle had all the hallmarks of being found in a popular high street frozen food chain, that doesn’t mean it wasn’t good though. Zingy, spicy and fruity like a good brown sauce should be.

Overall: Nice flavoursome meat, solid pastry and a decent brown sauce makes this a good effort. A little less grease and you’re on to a winner.

Gravy Factor: Moist.

This is the first of an unintended double-header from Carluke as their Chicken Curry Pie gets ready to go under the Piecroscope.

So until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 116: The Jeanfield Swifts Steak & Gravy Pie

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Hello pie fans. You hardy bunch of pastry connoisseurs and all around good eggs welcome to another rip-roaring edition of Meat Filled Pastries as we start to wind down towards the season end. You know what’s mental? It’s April and fixtures in the Junior calendar are still being wiped out by wind, rain, snow and abandoned tractors! You heard me right, if rumours are to believed along with the waterlogged pitch a tractor had found itself stranded on Hurlford United’s Blair Park pitch. I’ve yet to see any factual evidence to support this rationale for calling off a game a full day in advance but as a reasons go it’s pretty spectacular.

With that call off though I found myself with an unexpected fixture headache. Luckily at this time of year an important game is never too far away although the fact that I ended up in Perth an hour and a half away from where my journey started would suggest something to the contrary. Yes it was a crucial promotion clash in the battle to reach the East Region Supoerleague but the true siren song for this match was the two participants.

Jeanfield Swifts and Dundonald Bluebell.

I mean doesn’t it just sound like the kind of game that Thomas, Annie & Clarabell would chug by whilst wandering about the branch line on the Island of Sodor? The guard waving his flag from his brake van as a penalty goes skywards, the ball landing on Thomas’ funnel resting for only a second before he wheeshes it away in a puff of smoke and steam. The ball rolling into the opposing net as Tommy disappears into the distance giving it the maximum Alan Shearer finger point salute as he goes peep-peep-peep! No?..Just me?..I haven’t taken this too far have I?..

Oh, I have?..ehm OK, you’re probably right so without much further ado, and with that image of a chugging Thomas the Tank Engine in your head (don’t lie, you all went there), let’s rate some pie!

THE SURROUNDINGS

Where: Riverside Park, Jeanfield Swifts 2-2 Dundonald Bluebell, East of Scotland Premier League

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Price: In an unexpected turn of events you couldn’t purchase a scotch pie. Instead you were left with the option of a mince round (that was huge) or a Steak and Gravy Pie (also very substantial). In the end I went fancy and plumped for steak parting with £1.80 for it’s meaty pleasure.

Presentation: Unusually no silver foil container instead just a medium-sized white napkin big enough to protect the hand from scalding.

THE PIE

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Meatiness: A generous cascade of meat and gravy came washing down my gullet as I took my first bite into this toasty treat. There was buckets of tender steak here cut up in to mouth friendly bite size pieces. The meat wrapped in a gravy of a consistency that allowed it to ooze  just a little without gushing all over your chin. It was absolutely boiling but it was also very tasty, the heat meaning I could savour every morsel over what felt like hours.

Pastry: Crisp and golden multi-layered puff pastry top. Just the right amount to stay crisp on top but have some soggy gravy tinged layers underneath. The sides were a little broken and perhaps slightly thicker than I was used to but in all honesty had zero detriment to the overall piey flavour.

Brown Sauce: Do we put brown sauce on luxury pies down at MFP HQ. No we do not. Moving on.

Overall: Generously sized with tender meat, unctuous gravy and a well layered puff pastry, the only slight flaw being a crack in one of the pastry walls. Overall though, delightful.

Gravy Factor: A tasty everlasting gobstopper of a pie. (Seriously I’m surprised I’m not still eating it!).

Once again I go into the unknown as with a stacked fixture card and familiar foes on the pierizon my next pie based report may be a while, but fear not as there will be one and lo, it will be good.

Until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 115: The St. Mirren Macaroni Pie

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I’m not going to lie folks, this is becoming a struggle, my pie based vocabulary is reaching its peak and I’m conscious repetition is almost always on the cards these days. That said I have an obligation to you, the people who have read, supported and shared this mad adventure, to see it through to season end. So let’s go out with a flurry of flour, a sprinkle of mace and a dollop of brown sauce.

So without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: Paisley 2021 Stadium (Christ what a name!), St. Mirren 2-2 Hibernian, Scottish Championship

Watching a "Hibbsing It" live in person.
Watching a “Hibsing It” live in person.

Price: I’ve made a booboo here and totally forgot to check the price. I compounded this booboo when the following Friday I was at the same venue for Scotland Women’s victory against Slovenia and forgot to check again! If somebody wants to correct me then I’m all ears but for now I’m going to say around £2.40.

Presentation: Presented in a silver foil tin on a small to medium-sized napkin, standard presentational fayre.

 

THE PIE

Return of the Mac(aroni)
Return of the Mac(aroni)

Meatiness CheesyPastainess – As regular readers will know this section is usually reserved to the meatiness of my pie, however after tenuously linking meat to macaroni on not one but two separate occasions I decided now was the time to bite the bullet and create a new section. Ladies and gentlemen I give you the snazzily titled ‘CheesyPastainess’ section. So how cheesy and pasta like was this pastry. The answer my friends is very. Let’s start with the pasta, soft macaroni tender to the bite and tasting like pasta as opposed to bland tubes of rubber. The cheese sauce was also very good, distinctly cheesy and I’m confident there was a blend used but of what I’m not sure and there was no floury after taste. It was also lovely and stringy whilst still being easy to eat. I’ve had some rotten macaroni pies but this wasn’t one of them.

Pastry: I often find the pastry on a macaroni pie is paler in colour than that you find on a standard scotch offering and this was no different. That’s not to say it wasn’t baked as this pastry was cooked enough to hold together and fall apart nicely all at the same time. It also managed not to stick to the bottom of the tin, a fate that befalls many a pie encased in silver. Overall another solid effort.

Brown Sauce: Nostalgia dictates it’s always red sauce with my macaroni pie. Nothing has made me change that yet.

Overall: A very good effort from the Paisley Pandas. A sauce that was nice and cheesy, with soft pasta and a well-baked pastry case.

Gravy Factor: Cheese meltingly good gravy.

A third offering from Paisley in the books, the next one could have been number four but the menu was somewhat limited for the Women’s international but never fear a new pie is ready to pop. Next up a Steak & Gravy Pie from Perth based junior outfit, Jeanfield Swifts.

However, until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 114: The Gartcairn Juniors Pie

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Sometimes I get accused of taking my love of a Saturday afternoon on the terraces a little too far. Most of the time I will fight my corner simply stating it’s my Saturday routine, I don’t judge others for their choice to spend a few hours in a superheated cesspool of screaming children and bargain shopping. Taking enough of a break just long enough to sit on half a Big Mac that the person who was sitting there beforehand has left behind, a smear of mustard yellow and gherkin indelibly left on your backside for all to see. No I would never judge you for that, that sounds just wonderful.

That said there is (very) rare occasions where I will be standing, shivering and drenched. Rain driving into my face so hard that I can’t even look up to watch the game in front of me. No cover protecting me from the elements and my umbrella lost to that big council bin in the sky that I go, maybe, just maybe I should have stayed at home or gone to the pub.

Gartcairn v Glasgow Perthshire in the Central League Second Division was one of those rare occasions. First of all no offence intended to the participating teams. It could have been another edition of El Clasico that was raging before my eyes at MTC Park but the fact remained that I was watching a game I had no real interest in for the sake of a match to go to and a new pie review. For the first time since I started this adventure, the need for pie had become a chore and one that I wasn’t particularly enjoying.

Now this is not to say I have fallen out of love with the pie or the game that has thrust these pastry delights into my consciousness but more to say that when something stops becoming fun you have to ask yourself is it really worth it. I’ve hinted many times in the past that I have a number of other interests. Things that I want to do, see and achieve, and so, it is with these things clear in my mind that I hereby give notice that 2015/16 season will be the last I spend reviewing pies, at the football at least.

So with that out the way, let’s make the final few count. Without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: MTC Park, Gartcairn Juniors 1-1 Glasgow Perthshire, Central League Second Division (A not insignificant game as this was Gartcairn’s first at their home ground and with that the first competitive junior match played at the ground)

It was too mingin' too even consider taking in the view.
It was too mingin’ too even consider taking in the view.

Price: £1.50. Towards the top end of the junior spectrum, but considering this was Gartcairn’s first match at their true home AND the fact it was clear the SJFA had made them jump through some rather odd hoops to get there (including introducing crowd segregation and moving the change rooms to a school further away than the clubhouse was from the ground) I was willing to pay my way.

Presentation: A large white napkin, it would have benefited from having an umbrella built into it on this particular day, but unrealistic expectations aside this was a solid effort in the presentation stakes.

THE PIE

Take #2
Take #2

Meatiness: OK, so before I start here, truth time. Because the weather was so severe I couldn’t actually get my phone out my pocket to take a picture of my first pie so when one of the few brief breaks in the clouds occurred I rushed to get the pie pictured here, pie number #2. I’m glad I did. The filling was very tasty indeed, it was seasoned well and had a proper peppery linger, something that I feel has been long missed on my recent pie travels. The pie was generously filled and overall the taste was worth going back for another bite.

Pastry: These pies were perhaps a little bashed about by the time they got to my mouth. Now this could be due to the delivery method, a man rocking up in his Vauxhall Corsa to drop off his meaty bounty at the shipping container that was doubling as pie stall but more likely was my heavy-handedness whilst protecting it from the elements. The pastry was golden, perhaps a little soft at the sides but fell apart as it should. There was a slight saltiness to the pastry that I quite liked and overall it did a spot on job of keeping the meat within.

Brown Sauce: As it was the competitive game to be held at this ground I got the great honour of opening the HP bottle for the very first time. HP always does the job.

Overall: Soaking aside, this was a very tasty pie, well-flavoured meat with a peppery linger balanced out with a salty and soft pastry.

Gravy Factor: To be consumed on sunnier days.

Well that’s another pie down, what number this journey will finally end on I’m not sure but I promise you that I will see this through until I have my final bite.

So until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

 

Pie 113: The Linlithgow Rose Steak Pie

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So a few weeks ago I went to Madrid with a couple of friends and I fell in love with it a little bit. With it’s party vibe, great (great!) food and passion for football it was the kind of place that makes me realise how much I missed out on whilst spending my younger years on the strips of Magaluf.

We visited almost every museum the city had to offer, drinking and eating our way through many tabernas and restaurant’s. We also made our way to, not just one, but two La Liga matches and I thought this is where I should focus my pre-amble today.

First up was Rayo Vallecano v Celta Vigo, the Partick Thistle of Madrid against that team John Guidetti now plays for. The day before the game we had to go and pick up some tickets and on arrival were treated to an open training session at the Estadio Vallecas. A funny 3 sided stadium slap bang in the middle of suburban Madrid. My Spanish lessons were of varying use throughout the trop but when it came to purchasing football tickets they were at their most potent. On match day we took the metro round to the stadium and as we walked up the steps you were greeted by an audible buzz, something far different from a game in the UK. It was loud and busy but safe feeling with stalls selling flags, scarves and perhaps most relevant to this website food. For this game I plumped for a bag of Chicharrons, deep fried pork rinds and a bottle of coke. The game itself was entertaining and the atmosphere was amped up by Rayo scoring a couple of early goals. Throughout the game it was near incessant even from the Celta fans just a couple of rows away from us bouncing, as they did, all the way through the game and the banter was good natured even with rival fans so close together.

The facilities were rather basic but for me it exemplified why the atmosphere was so great. There was no messing about here, you took to your seat, you watched the game and had a fiesta we even tried singing along a couple of times! It had got me excited for our trip to the Vicente Calderon the following day.

Game two was god awful. Truly, truly bad. Atletico Madrid known more for their stinginess at the back than their tacking prowess played a Sevilla team with exactly the same game plan. In truth, the most exciting thing to happen was when a Sevilla player getting set off prompting the home crowd to go as wild as if they had scored a goal. Amusement followed as we subsequently watched them go beserk as Sevilla went about wasting time in every way imaginable. It was also a pretty hot day and as we were sat halfway up the nonshaded side of the stadium an unexpected bout of January sunburn befell my body in the afternoon sun. My snack of choice for this game were, Pipas (Sunflower Seeds). I had noticed these all over the place at the Rayo game and ever one for a culinary adventure I took the plunge and proceeded to bite, spit and suck my way through these salty treats. I’m still not sure the risk of choking is worth the taste but as an authentic match day meal I think I nailed it.

I really enjoyed my La Liga adventures and I’ve already got Espanyol v Athletic Bilbao lined up for March whilst in Barcelona, the fans are passionate although incredibly biased and the atmosphere moves along even in the less glamorous of games. That said in Spain the empanadas are not a match day specialty, in fact, they didn’t even exist and as this site is called Meat Filled Pastries let’s return to our meaty home with pie review two from Linlithgow Rose.

So without much further ado, let’s rate some pie.

THE SURROUNDINGS

Where: Prestonfield, Linlithgow Rose 3-3 Forfar Athletic, Scottish Cup 4th Round

Chucking it down and near freezing but still queued out the door. It can only be the Scottish Cup.
Chucking it down and near freezing but still queued out the door. It can only be the Scottish Cup.

Price: At £1.60 this was only 10p more than the scotch pie offering from the same venue, meaning by comparison this was a relative bargain although I would still say the pricing of the scotch pie is a little bit dearer than the equivalents found in the west region of junior football.

Presentation: I should really do a copy and paste job from my last review here as it was identical, in fact, I’m going to: “Medium sized white napkin. It may be the first (now second) pie of 2016 but even as I enter my 4th year of pie some things in the pie game never change and honestly I don’t think it needs to. Does the job.”

THE PIE

Steak Daft!
Steak Daft!

Meatiness: I ate this pie quite a while ago now so my memories of it are somewhat distant, however my expertly crafted notes (which as always I had texted to myself) have helped jog the memory.

This steak pie was different from many others that I had encountered before. Usually they are a mix of chunks and gravy but in this instance the meat was stewed and shredded creating an effect similar to pulled pork except with steak, I was a fan. That said I thought it was a little bland and lacking a smidge of seasoning. The filling was pleasant enough although it was lacking the punch that would truly elevate to a pie of the highest order.

Pastry: The bottom of this pie was rather burnt, enough to give a bitter note as I chomped my way through and I’m almost certain it was down to living to long in the oven. It did mean that you didn’t run the risk of the soggy bottom often caused by a moist pie such as steak but it did ultimately impact on the taste overall. The top, as can be seen, was a little loose meaning it would hit my nose as I took each bite but the puff pastry was golden and crisp. I think without the ‘well-firedness’ this would have been a pretty solid pastry effort from The Rosey Posey.

Overall: I liked the pulled steak texture and the filling was pleasant if perhaps lacking a bit of imagination. The pastry was a bit of a let down and as previously stated burning the bottom did add a bit of unwanted bitterness. Personally I would rather the bottom was a little softer and I had to do a bit of juggling over sturdy and burnt.

Gravy Factor: Well fired Gravy. Get your fish slice right under that bad boy!

I have no idea where my next review is coming from, this winter has been terrible for your favourite pie reviewer but I will come back with something soon I promise.

Until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.