Hello to all my fellow pastry lovers, I hope you had a lovely festive period and that Santa brought you all the pie related gifts your heart desired. It’s been a couple of weeks since the last entry into the Pie of Hall of Fame but we have time to squeeze one more entry in before the bakers of 2013 close their oven doors one last time.
A couple of developments to make you aware of since the last review. Firstly as some of you may or may not be aware I don’t write solely about pies, but try to squeeze out some other football related pieces when time allows me to. These articles have been run primarily through my sister site Leading the Line, and while articles will still appear there from time to time an agreement has been reached with ‘The Football Blogging Awards’ to become a regular contributor in 2014. It will allow me to keep Meat Filled Pastries as a solely independent venture whilst also spreading the word of pie through other channels, something that I wouldn’t be able to do without the support of all you delightful folk that read it.
This brings me on to the second piece of news, for the remainder of the season my stories of pie can be found in the Albion Rovers match day programme. For Meat Filled Pastries to become a part of a fans match day experience is more than I could have wished for when I started this venture but now it’s happened I want more, and in 2014 I hope we will all see the growth of Meat Filled Pastries even further. So if you are interested in my tome of pie and would like me to contribute to your programme, magazine or website just drop me an email or send me a tweet.
So without much further ado, and with the PR Campaign out the way, let’s rate some pie!
Where: Shielfield Park, Berwick Rangers v Peterhead, SPFL League Two
Price: A rather expensive £2, a price that required asking as none was listed for a single pie. The same price as the ‘Premiership’ pie from Motherwell but more expensive than the Cowdenbeath offering and the various junior equivalents this journey has provided us with.
Presentation: A break from the norm this pie was presented in a polystyrene tray. The reason for the polystyrene tray, you ask? Well this pie did not come from a loan standing pie hut at the side of the ground or from a kiosk in the bowels of the stand but from a chip shop van, a traditional one none the less, one of two conveniently located in the ground. Now this caused a small moment of panic in this pieman’s head, initially because I was unsure how traditional a Fish and Chip Van was at a football ground, but perhaps more pressing was the realisation that there may be no pies to review and as such this blog would have had more padding than Bobby Mann at the end of his playing career. That said I got a pie it was in a polystyrene tray, because usually they would have chips in them, and it came with a medium sized white napkin to mop up any meatfilled spillages. Disaster averted, let’s move on.
Meatiness: This pie was a slow burner on the taste front. On the initial one bite expose the taste, although definitively of pie, was rather underwhelming and I had concerns that this would be confounded to the status of ‘Bog Standard Bisto’. However as each bite was taken the warmth of spice and pepper became more prevalent and by the last bite I found myself wanting more. The meat was well packed inside and not very greasy at all which is impressive considering my suspicions were this was a deep fried pie, but more on that in a moment. Despite the initial concerns of the first bite this was a tasty morsel indeed.
Pastry: This is where my deep fried suspicions really started tingling. The pastry was incredibly golden and the pie lid itself had no hole in the top to let out steam that would be generated in an oven. Then there was the first bite, the pastry didn’t flake but more crumbled and where the pastry had tore away from the main body of the pie it had slightly disintegrated around the edges. It was of no detriment, although the further into the pie you got you became increasingly grateful for the polystyrene tray provided. Once again, just like the filling it was impressive how un-greasy the pastry tasted. If someone at Berwick can tell me if I’m right or wrong on the deep fried factor it’d be greatly appreciated.
Overall: This pie was a pleasant surprise after the obstacles it put in front of itself before its consumption was complete. It was slightly expensive for the surroundings and the fact it came from a chip van was something that caused a bit of initial confusion. The ‘potential’ deep frying left the pie suitably moist and crispy without being over greasy and with a long slow burning flavour of mutton and spice.
Gravy Factor: The marathon pie, remember pie eating is not a sprint, savour every bite and don’t discount it because your first bite wasn’t all your pie dreams were made of.
Another pie down, another five minutes added to the tread next time I’m in the gym. Work commitments mean that next weekends offering will most likely be either the first rugby pie of Meat Filled Pastries journey of pie or from the Scottish Premiership.
Either way, until next time, go forth and eat pie!
Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit 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, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.