Hello and welcome to pie number two from Fir Park consumed at the Scottish Women’s European Championship qualifier against Belarus. As promised I’m once again going to try to convince you to give women’s football a chance if you haven’t done so already. Here’s five reasons for starters:
- It’s cheap, with SWPL games costing a paltry some of £5.
- Games take place during the summer and on Sundays. No longer do you have to spend a July afternoon in IKEA, a dead-eyed stare across your face whilst somebody tells you that the Malm bedside cabinet collection is the hottest thing in Swedish design and innovation.
- Scotland actually tend to win more than they lose. Yes there is a few one-sided drubbings against the likes of Belarus and The Faroe Islands in there but it’s Scotland winning. The majority of the time. I’ll take that any day.
- If you have one child, and that child is a daughter, then what better way to trick her into getting the football bug than by taking her down to her local women’s football game so that she can find herself some new heroes. The fruit of your loins will play for Scotland after all!
- It will get you out the house and that can only be a good thing. Surely it can’t be any worse than sitting through Sunderland v West Brom on ‘Super’ Sunday.
There’s probably more reasons but I’m going to stop at 5, the season has just finished but the national side have their next home qualifier against FYR Macedonia on Sunday 29th November at St. Mirren Park. So go on, give it a go, you might like it.
Anyway with the soapbox tidied away until another day so without much further ado, let’s rate some pie!
Where: Fir Park, Scotland Women 7-0 Belarus Women, 2017 Women’s European Championship Qualifier
Price: A steak pie is your conventional luxury offering and this one was priced at £2.30, 30p more than the pasta and pastry hybrid available (Pie 107: The Motherwell Macaroni Pie”) from the same venue on the same evening. About average for the level of football normally on show here.
Presentation: The staple luxury arrangement of the pie being placed within a tin foil case and on top of a medium-sized white napkin, nothing too fancy here.
Meatiness: The meat within this pie was a tantalising mix of small and large chunks of tender steak, soft enough to easily bite through with the odd-shaped meaty bits bursting with a solid steak flavour. The gravy was fairly unctuous, not an absolute topper, but certainly nothing to be sniffy about and overall the whole thing was well proportioned and well seasoned.
Pastry: A classic puff pastry top, more dome like than usual suggesting a generous rise had occurred in the oven. The sides were nicely baked and the pastry had not stuck to the bottom of the case, an often found fundamental flaw at Scottish footballs top end pie establishments. Solid effort again.
Overall: This was a good pie, with a nice filling and well-baked pastry but as this journey continues to chug along it didn’t feel like it was anything out of the ordinary.
Gravy Factor: A premium supermarket brand. Good quality and definitely tasty but not quite at the very top of the game.
So that’s my Fir Park double dunt done and dusted and I return to my junior roots with a review from Benburb, with a classic scotch pie on offer from New Tinto Park. 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.