Pie 109: The Benburb Pie

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I know. I failed in my aim of getting four reviews completed in a week. What can I say? Life, and turning 30 got in the way. Well that and the annual judging day at the World Scotch Pie Championships. This year I was let loose on the hot savoury section a veritable smorgasbord of pastries of all kinds, shapes and sizes. Whilst I was slightly disappointed not to be sticking to my football based roots it did ensure that my taste buds were taken to some glorious new places, both good and bad.

Confidentiality prevents me going into any further detail just now but after some fairly heated debate I’m quite happy with our hot savoury champion and hopefully you agree when the winners are revealed on the 13th January 2016. But for now it’s back to those aforementioned roots and to where it all started with a Scottish Junior football scotch pie from Benburb based in Govan a short walk from Iborx the home of one of Scotland’s biggest clubs Rangers. (I’ll leave it to you to debate if you believe they are the biggest or not, no time for that kind of chat here).

So without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: New Tinto Park, Benburb 3-3 Scone Thistle (Scone won 4-3 on penalties) Scottish Junior Cup 2nd Round Replay

Having to replace the steep banks of 'Old' Tinto Park' is no mean feat in this new all weather era.
Having to replace the steep banks of ‘Old’ Tinto Park’ is no mean feat in this new all weather era.

Price: At £1.50 there’s no shame in admitting that I was a little taken aback by the price of this pastry. Sure it’s nowhere near the high £2 figures found at the top of the Scottish game but it is also a good sight more expensive than the litany of pound priced pies found throughout the junior game. It’s not a grumble, and I was still more than happy to pay it, but just a mere an observation.

Presentation: Free from the shackles of a tin foil cases this pie was presented on a couple of sheets of plain white kitchen roll.

THE PIE

Was it worth the wait?
Was it worth the wait?

Meatiness: This was a squat little pie that had a nice filling but that didn’t really blow me away. The meat was well seasoned and proportional when compared with the volume of the pastry but I felt it lacked some zing. Usually I have a fair bit to sat about a pie filling but my lack of words here should not be construed as a lack of care but more a feeling of ‘meh’. It was nice just not very memorable.

Pastry: The Pastry was golden around the sides, if a little blackened on top whilst being very well fired on the bottom, this juxtaposed with a strangely chewy top, almost perogi-like in texture, made for strange and sometimes awkward eating experience with my pie juggling skills out in full force.

Brown Sauce: Once a request was made, as initially there was no sauces of any kind on display, a bottle of HP was forthcoming.

Overall: A little pricey, but a perfectly serviceable pie.

Gravy Factor: Have to give this a gravy factor of Bog Standard Bisto.

Maybe I’ve been a little harsh on this pie with it having the misfortune of being the first pastry to be reviewed since judging day but at the end of the day it was still a tasty footballing treat. Better than any cheeseburger, chips or roll and sausage you can put before me on the terraces. My next review comes from Pollok, my local team, and a very special limited edition steak pie.

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.

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