The Life of Pie

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Let’s be honest, we all love a Pie.

After an aimless conversation whilst watching the first game of the new Premiership season I discovered that within the first 2 weeks of the season I had scranned a total of 11 pies or 1.4 pies per game of football I have attended. What started as a joke is now the blog you see before you:

Meat Filled Pastries: A Tour of Pies, will be a blow by blow account of any pie I encounter, whether it be at a sporting event, in a pub, in a restaurant or just for my dinner.

Each pie will get a rating on a number of criteria,, giving it a final ‘Gravy Factor’.

The criteria will be as follows:

Price: Not necessarily cheapest is best, but value for money.

Presentation: Not necessarily Michelin starred but does the pie taste represent the pie presentation.

Meatiness: Not only the quality, but the volume and gravy encasing it.

Pastry: Not too crisp you can’t eat it, but not so soft I need a spoon to eat it.

Taste: the final but most important aspect of any Pie, a tasty pie should be what any producer or provider should aim for everyday!

Before we start a bit of Still Game!

This is Pie, these are my pastries. Let the grease hit the elbows and the gravy smatter my face.

LETS EAT PIE!

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