Pie 29: The Beith ‘Chicken & Haggis’ Pie

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Yes, that really is mashed potato on top of a pie!
Yes, that really is mashed potato on top of a pie!

It’s been a while since my last Junior pie review, so I am happy to report that this week I will again be bringing you not one, but two pie’s for your mental consumption. My regular attendance of Junior football games is what started this particular little project, and so it gives me great pleasure to bring you more meat filled pastries from the places most of you would never even consider going to, let alone think a football team is there selling pies. This week we start with a special treat, a pie that has a reputation as being one of the best around. So much so, that I had to forgo the usual routine of starting my pie tastings with a scotch mince pie, and instead go straight into the lap of luxury such was my concern that the pie shown above would be sold out before I had a chance to smack my lips right around it.

I also have a bit of exciting ‘Meat Filled Pastries’ news but you’ll have to wait for the aforementioned second Beith pie review later in the week before I reveal this latest development, let’s just say my mouth is going to be doing more than just eating pies in a couple of weeks time.

So with that rather cryptic statement out the way, let’s rate some pie!

Where: Bellsdale Park, Beith v Pollok, West of Scotland Cup 1st Rd

Price: £1.50 for a luxury pie is a price not to be sniffed at, especially considering it is a pound cheaper than some of it’s SPFL contemporaries and with a far more interesting filling waiting inside.

Presentation: Presented in a silver tin foil case, something that I would be thankful for later, and a large branded napkin for ‘Irvine’s Baker and Coffee Shop’. I liked this touch a lot, not only is it smart for a small business to promote itself and hopefully continue to be a success, but it also gives you the pie consumer a point of origin. In fact it also give’s me as a reviewer a fair chance to point people in the right direction if a pie is worthy of the Meat Filled Pastries stamp of approval.

Meatiness: As can already be seen this pie is not mince nor steak, but the heady combination of chicken and haggis. As I write this I wonder if someone somewhere has thought to christen this the ‘Balmoral Pie’ after that dish commonly found at many a Scottish sit down function. If they haven’t then I will happily allow it’s use on the condition that I get a lifetime supply of these beauties. Firstly it was bursting with meaty goodness! The chicken was cut into rough 1cm cubes, perfect size to provide texture without resulting in you pulling large bits of meat out the centre of your pie when biting. The haggis added a creaminess and that all important hint of pepper and spice that makes a truly great pie which, when coupled with the chicken gravy inside, left you craving that second bite almost as soon as you had dabbed the corner of your lip from taking the first.

Pastry: The pastry was as close to perfect as I’ve had yet, it was sealed with the kind of precision that would have Paul Hollywood stroking his nipples with glee. A golden top with a thin crisp layer and the pastry round the sides soft enough to bite straight through. Then there was the mashed potato, that’s right mashed potato, on a blinkin’ pie, madness I hear you say? Not at all. Although not a world beating mash it provided a lovely contrast to the pastry that surrounded it. My only minor criticism would be that the moistness of the filling did mean that after a few bites the insides fell out the bottom a bit, but I’m not really caring as it was well worth the messy fingers.

Overall: I created the term ‘Luxury Pie’ initially to cover any pie that wasn’t your standard mince pie, however this effort has raised the bar considerably. Fully worth the extra expense and the title of ‘Luxury Pie’ not only for its taste but also its originality.

Gravy Factor: The ‘Balmoral’ Pie would be the kind of gravy that Prince Charles would have at a royal visit and immediately get onto the marketing men at Duchy Originals to buy get it bought out and trademark it as their very own gravy. Lovely, lovely gravy.

The first poultry pie is in the books, and I think you’ll agree that it has done rather well for itself, I’m aiming to get the mince pie review up on Wednesday night, will it fair so well? And perhaps more importantly what is the big announcement from MFP HQ?

Until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side. Finally if you could take some time to visit ‘The Grambler’ or make a donation to ‘The Booby Moore Fund’ it would be most appreciated.

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