Not much of a pre-amble to this latest addition to my ever growing pynasty. It’s another pie review from that 12 goal extravaganza at New Douglas Park and a return to the luxury market. As it stands there will be at least 3 more reviews before the season ends but I’m going to keep their locations a secret for now.
So, without much further ado, let’s rate some pie!
Where: New Douglas Park, Hamilton Accies v Morton, SPFL Championship
Price: Breaking the £2 barrier at £2.10 not the cheapest steak pie that has been offered up to me but by no means the most expensive. A 30p upgrade on the standard scotch version at the home of the Accies.
Presentation: Much like Pie 64, (The Hamilton Accies Pie), this was presented in a tin foil cases and wrapped in a medium sized white napkin. There was no severe heat coming from the aluminium foil which is always a sweet relief when handling a pie presented in this nature. A point of note, something which may be present in all tin foil cases but has so far alluded my eyes, is that in the base of the cases there was 3 small holes pricked in the bottom. No big deal you would think but in actuality this is a rather ingenious way to prevent the pastry steaming and sticking to the bottom of the case, thus ensuring that your pie maintains it’s structural integrity. Something I will certainly be keeping my eye out for in the future.
Meatiness: A steak pie that was from the coarse mince school of luxury as opposed to earning its stripes with meaty chunks or a mixture of both. Personal preference dictates that I love a meaty chunk, the additional texture it provides is always a winner, but the benefit of getting a more mince like consistency within your pastry is that the sauce feels more oozy and generous. It was maybe a spoonful short of being filled to its optimum level but the taste was perfectly pleasant and well seasoned. It was however rather no frills, and although the extra 30p was worth it I was again left with a slightly generic memory of this pie.
Pastry: As is so often the case with a footballing steak pie this had standard case with a puff pastry top. The pastry fell apart a bit as I was eating it but that was more due to my appetite cajoling me into taking bites that my mouth clearly could not handle. Whilst the ceiling of the pastry was lovely, soft and flaky it did not mingle in as great as volume as I would have wanted with the gravy inside. Soft pastry kissed with meaty gravy is truly one of life’s pleasures and I felt in this instance I was a little robbed.
Overall: Once again my belly was full and my taste buds were suitably appeased but I felt this was a pie that was lacking in a bit of sparkle and pizzazz, although the discovery of holes in the tin foil is certainly something worth keeping an eye out for.
Gravy Factor: It’s a steak pie at the end of the day, and who doesn’t love a steak pie. Sustainable Gravy.
As the season comes to a close I have to admit to a bit of pie fatigue, it’s a hard thing for one man to write about on a weekly basis but the compliments and words of encouragement from those that read it drive me on to eat more pies. Such a hardship!
Anyway my next pie might taste like silver polish and confetti…..
Until next time go forth and eat pie!