Pie 110: The Pollok ‘Steak’ Pie

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Hello and welcome to some what of a homecoming for Meat Filled Pastries because as many of you may have realised by now a great deal of my reviews are as a result of my travels around junior football supporting my local team, Pollok and today’s review comes from their home, Newlandsfield Park.

For as long as I’ve been going to Newlandsfield there has been only one pie on the menu, the humble scotch pie. Sure there has been sausage rolls and bridies, I’ve even been known to be partake in the odd hot dog or two but in the main it’s always a scotch pie that is left there sitting in my hand come game day. At the end of last years successful season, and after a few of Caledonia’s Best, I was asked my opinion on bringing a steak pie into the culinary fold. I immediately gave it my thumbs up before getting into a debate about what price it should be that drinking jaegermeister out of a trophy made me forget it’s outcome the very next day.

Jaegermeister: Makes you Tell Everyone Everything and Remember Nothing!

At the start of the season I was then somewhat disappointed to discover that no steak pies were to be found. I didn’t think much of it putting the conversation that was hazy in my memory down to one of those lost in the bottom of a pint glass. Imagine then how my heart soared when a few weeks ago a 24 steak pie trial took place. As the clubs resident pie expert I had to get involved.

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


Where: Newlandsfield Park, Pollok 4-2 Beith, West Superleague Premier Division

One from the archives, forget to take a picture as I was in more familiar surroundings.
One from the archives, forget to take a picture as I was in more familiar surroundings.

Price: Piloted at a price of £1.60 this is about average for a luxury steak pie found at junior grounds in the west region. A pilot price that has since increased to £1.70 on full roll out, just in case next time you’re at Newlandsfield you feel short changed by the price of your pastry.

Presentation: Unusually for a steak pie there was no tin foil surround. At first it was presented on a medium-sized white napkin but as I began to walk away I was shouted back and advised ‘That might not be enough’, before being given an extra couple of sheets of kitchen roll. You don’t get that kind of consideration at Parkhead or Ibrox.


Like the baby Jesus wrapped up in his manger. Except this is a pie, and that's kitchen roll.
Like the baby Jesus wrapped up in his manger. Except this is a pie, and that’s kitchen roll.

Meatiness: This pie was filled to the brim with some lovely and unctuous gravy. It was well seasoned although slightly salty but not offensively so and the consistency was near spot on, firm enough to hold should your conversation start getting a bit ‘handsy’. The meat was split across the pie into about a half dozen substantial chunks. Cooked well enough for you to bite through it tenderly without having to tug too hard, with your teeth tearing off the meat into the kind of thin strips of beef that only long and slow cooking can provide.

Pastry: The first thing I noticed that this wasn’t a puff pastry case that is most commonly attributed to a steak pie but instead something more akin to a scotch offering. Secondly this pie was the definition of golden brown in colour. It was immaculate in that sense without even a hint of boil out. It was also perfectly round, on first appearances it was very impressive. There were a couple of issues though. To accommodate the wetter filling of a steak pie the pastry was a little thicker than you would normally find on a scotch pie which, whilst not an issue on the sides and bottom, did result in the top ‘flapping’ a bit as you took a bite almost like a cracker on a pile of mince, not to the detriment of taste but just a little bit fidgety.

Brown Sauce: None. It’s a luxury pie.

Overall: A tasty steak filling with a slightly biscuity pastry top but perhaps one of the most attractive pies I ever did see.

Gravy Factor: Biscuits and Gravy. Tasty gravy.

I hope they let me in next week after that review. I’ll always be honest, even when it comes to my home town team and this is definitely a worthwhile addition to the matchday menu. The next review is yet to be determined as winter throws up all manner of possibilities in the footballing calender thanks to the never ending raft of call-offs and re-arrangements.

So 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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