Welcome to Meat Filled Pastries, my mission to ensure that the mighty pie remains at the forefront of fans mind everywhere when hunger strikes at football grounds across the country. Battling the increasing onslaught by chips, burgers, curries and hotdogs to barge its way to the front of your local refreshment counters. As steeped in footballing tradition as the half-time draw, the busted coupon and jumpers for goalpost the pie is football’s culinary gift to the world and as long as I have breath I will ensure it remains that way. Say ‘Aye to Pie’.
Anyway we have two reviews from Auchinleck to get through in the next few days so without much further ado, let’s rate some pie!
Where: Beechwood Park, Auchinleck Talbot v Pollok, West Superleague Premier Divison
Price: £1.20. That’s right another club who has gone for the junior average of £1.20. I wonder if at the start of the season clubs have a meeting where they decide what the maximum and minimum price of a pie should be. If they do it can I request you to stop doing so and go wild by throwing in a £1.14 or a £1.06 every now and again as it can make for a pretty boring opening to a review unless a rant such as the small one I’ve gone on there takes my fancy. Moving on.
Presentation: A medium-sized white napkin, the classical look most commonly associated with football based meat and pastry parcels.
Meatiness: This was not a scotch pie as anticipated but instead I was greeted with a filling of thick mince and gravy a detour from the loosely formed block of meat you would find in your standard scotch pie. The mince was seasoned very well and the thick gravy that surrounded it caused a playful little dribble to form on my chin the further I delved into its meaty goodness. It was tasty and as such I would have liked a little more of it as on further inspection the fill levels seemed rather shallow when measured against the pastry walls surrounding it. They do however say always leave them wanting more so maybe this is just a clever rouse to get the humble punter to consume yet another meaty morsel so this is but a minor complaint.
My main problem, was one of my own doing. As always with a non-luxury offering I had put a squirt of brown sauce atop of my pie before taking that first bite. With a standard scotch pie you need that squirt of sauce to give that little bit of extra lubrication to help the digestion process and to add another twang of flavour. With a mince and gravy pie the lubrication is already present and as such any brown sauce added could only serve to mask the flavour of the gravy inside. If I’d known I may of refrained from the usual routine, or at least been a little less firm with my routine squeeze.
Pastry: This is where I probably should have realised it wasn’t going to be a normal scotch pie, the tell-tale sign of a puff pastry top often indicates that the filling inside is something not usual in nature. It was flaky and golden on top, whilst the soft layers of pastry underneath almost melted into the meat and gravy below. This wasn’t mind-blowing pastry but a lovely addition to the carnivorous concoction inside. There were a couple of gaps were the filling had leaked through but this only added to the overall presentation and flavour of the pie.
Overall: While the scotch pie is, and should continue to be, the standard-bearer of footballing snackage, this mince and gravy effort is a worthy adversary in the battle for pie supremacy. It was meaty and filled with a lovely gravy topped off with a singular disc of puff pastry. It’s only missing component was that hit of pepper that I so love in scotch pie offerings.
Gravy Factor: Mince and Gravy, and there is nothing wrong with that, in fact there was quite a lot right with it.
Next time out Meat Filled Pastries has a second helping of pie from East Ayrshire as it takes on a new variety, ‘The Onion Pie’.
But until then, go forth and eat pie!
My latest non pie piece ’Pretty in Pink’ is found not only on Leading The Line but also at www.footballbloggingawards.co.uk looking at some of the pinkest kits you’re eyes ever did see and the stories behind them. I also encourage you to look out for my piece ‘Defining World Class’ on the same site, you’ll have to scroll down a bit but it’s definitely worth a read. Something new will be coming soon.
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 you are 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.