Hello and the meat filled bandwagon rolls on this time from Kilsyth to the north of Glasgow. I’m struggling to find much to focus a pie-atribe on just now as I got locked out of my flat tonight due to my main door key splitting in half as I turned it in the lock so that was fun. Then I ruined my dinner and have made an almighty mess in my kitchen that I’m now going to have to tidy up. All in all I’ve had a better 120 minute periods in my life.
That said my team got promoted last night, and 3 points at Kilsyth on Saturday helped put us on our way, the review from the promotion winning game in Cumbernauld will be coming later in the week but for now, and without much further ado, let’s rate some pie!
Where: Duncansfield Park, Kilsyth Rangers 0-2 Pollok, West Superleague First Division
Price: £1. On quite the run of one pound pies at the moment, a comfort to the wallet as fixtures pile up towards to the end of the season.
Presentation: On a larger than average, but not quite large enough to not call it anything other than medium-sized white napkin. A classical technique.
Meatiness: I have to level with you here as I ended up buying two pies at Duncansfield. Well actually I’ll level with you even further in that the reason I had to buy a second pie was because the first pie that was purchased for me was sent tumbling to the gravel below. Don’t get me wrong I still ate it, but I thought it would be pretty unfair to review a pie that had small pieces of gravel in it and then accuse it of being a bit gritty just because somebody (not me, I should add, I would never be so careless with a pie) had dropped it. Aye, so anyway, I bought a second one.
The meat in this pie was quite loose textured meaning there was a little bit of juggling to do when eating it but nothing too detrimental to the match viewing experience. I found the filling quite salty and felt it had an almost pork like flavour to it which was nice if not a tad unusual. Continuing on the high seasoning theme there was also a peppery kick present after consumption although not strangely not during. The meat was moist and definitely focused more on the savoury notes as opposed to the peppery ones most commonly associated with a scotch pie.
Pastry: The pastry was nice. Golden and bubbly on the edge and solidly baked through. The top was a little grey where some boil out had occurred but all in all it was a solid effort.
Brown Sauce: HP. The self-proclaimed grandaddy of brown sauces but yet isn’t called Daddies? Weird.
Overall: Obviously only taking the one into consideration that hadn’t spent 10 or so seconds on the ground this was a tasty savoury treat, still can’t shake the feeling that there was pork in it though!
Gravy Factor: Porky Gravy.
96 pies and counting, looking into my crystal ball it looks like ‘Pie 100’ will likely be hailing from either Rugby Park, home of the infamous Killie Pie (some would say a fitting place to celebrate a century of pastry) or from across the Irish Sea at the Aviva Stadium as I continue my Tartan Army travels but to get there I have just a couple more places to go, starting with Cumbernauld United a ten minute hop from the home of today’s review I look forward to seeing you for Pie 97.
So until next time, go forth and eat pie!
Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.