Pie 103: The St. Anthonys Pie

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Me llamo Chris. Yo como empanadas.

Sorry folks, the book has had to go on hold for a couple of weeks whilst I power through some intensive Spanish lessons. I drop to one lesson a week next month and the book writing can gather pace once again. My main focus just now is drawing an upside down question mark successfully, something that I’m finding far more difficult to do than the actual Spanish itself!

Anyway you’re here for pastry not paella patter so without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: McKenna Park, St. Anthonys 0-4 Pollok, Sectional League Cup, Section 5

A 4 seasons in 90 minutes kind of afternoon
A 4 seasons in 90 minutes kind of afternoon

Price: At £1.50 this is at the top end of the junior scale, 50p more than the offerings from Cambuslang Rangers and Vale of Clyde we have already encountered this season. A loftier price is greeted with loftier expectations.

Presentation: Covering all the bases here this pie is presented on a polystyrene plate along with a fairly large white napkin. Whilst the plate will I’m sure appease those of a frailer disposition I felt it was superfluous when you consider the size of the napkin provided. A grumble for the sake of grumbing I think because as you will soon see I quite liked this pie.

THE PIE

To be fair the plates did help me build a two tiered pastry tower.
To be fair the plates did help me build a two tiered pastry tower.

Meatiness: The last time I visited McKenna Park (in those dark days where Meat Filled Pastries had yet to exist) I remember getting a pie and being slightly disheartened to see some empty boxes from a high street frozen food purveyor. The pie was serviceable but it was slightly disappointing to know that a baker somewhere may have had something better to offer. It was then to my great joy that the boxes were nowhere to be seen (disclaimer: if it turns out these are the same frozen pies I owe said frozen food retailer an apology). The meat was both sweet and spicy, the heat being provided by pepper along with something else that I couldn’t quite put my finger on. Whilst I love a peppery kick, one too strong can leave an acrid dry taste in the back of your throat, something that this mystery ingredient helped to avoid with great aplomb. It was very well filled, held together well whilst I chewed through and was sufficiently moist. I had two, partly because I was hungover, but mainly because I really enjoyed this meaty treat.

Pastry: The pastry was golden and crisp. There was some boil out which may have put some people off however I enjoyed the wee squirts of mince that had poked through and been crisped up by the oven almost like the crispy edges on a freshly grilled lamb burger. It was a bit rough around the edges and the top wasn’t quite as secure as it could be, popping up as I ate but these are small niggles for a well-baked pastry.

Brown Sauce: HP. Squeezy bottle. Minimal mess. Maximum taste.

Overall: Tasty filling that was both spicy and sweet. Well cooked pastry and a dollop of HP, either this is the best mass-produced frozen pie ever or The Ants have upped their pastry game.

Gravy Factor: Great Gravy. The bar for the 2015/16 season has been set.

Next time out will be a review from the Renfrewshire hills as on offering from Neilston Juniors is on the cards.

But until then, 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.

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