I’m not going to lie folks, this is becoming a struggle, my pie based vocabulary is reaching its peak and I’m conscious repetition is almost always on the cards these days. That said I have an obligation to you, the people who have read, supported and shared this mad adventure, to see it through to season end. So let’s go out with a flurry of flour, a sprinkle of mace and a dollop of brown sauce.
So without much further ado, let’s rate some pie!
Where: Paisley 2021 Stadium (Christ what a name!), St. Mirren 2-2 Hibernian, Scottish Championship
Price: I’ve made a booboo here and totally forgot to check the price. I compounded this booboo when the following Friday I was at the same venue for Scotland Women’s victory against Slovenia and forgot to check again! If somebody wants to correct me then I’m all ears but for now I’m going to say around £2.40.
Presentation: Presented in a silver foil tin on a small to medium-sized napkin, standard presentational fayre.
Meatiness CheesyPastainess – As regular readers will know this section is usually reserved to the meatiness of my pie, however after tenuously linking meat to macaroni on not one but two separate occasions I decided now was the time to bite the bullet and create a new section. Ladies and gentlemen I give you the snazzily titled ‘CheesyPastainess’ section. So how cheesy and pasta like was this pastry. The answer my friends is very. Let’s start with the pasta, soft macaroni tender to the bite and tasting like pasta as opposed to bland tubes of rubber. The cheese sauce was also very good, distinctly cheesy and I’m confident there was a blend used but of what I’m not sure and there was no floury after taste. It was also lovely and stringy whilst still being easy to eat. I’ve had some rotten macaroni pies but this wasn’t one of them.
Pastry: I often find the pastry on a macaroni pie is paler in colour than that you find on a standard scotch offering and this was no different. That’s not to say it wasn’t baked as this pastry was cooked enough to hold together and fall apart nicely all at the same time. It also managed not to stick to the bottom of the tin, a fate that befalls many a pie encased in silver. Overall another solid effort.
Brown Sauce: Nostalgia dictates it’s always red sauce with my macaroni pie. Nothing has made me change that yet.
Overall: A very good effort from the Paisley Pandas. A sauce that was nice and cheesy, with soft pasta and a well-baked pastry case.
Gravy Factor: Cheese meltingly good gravy.
A third offering from Paisley in the books, the next one could have been number four but the menu was somewhat limited for the Women’s international but never fear a new pie is ready to pop. Next up a Steak & Gravy Pie from Perth based junior outfit, Jeanfield Swifts.
However, 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.