Well here it is, as promised, my first match day pie review in over 16 months. A nod back to the old school ways of brown sauce and Gravy Factors. I hope you all had a lovely Christmas and your New Year Steak Pie plans are well underway. I started Meat Filled Pastries as a way to settle a bet, talk about my love of pie and champion local football. During the winter though that can be challenge. As is often the case at this time of year finding a game of football to go to in Scotland is often fraught with danger. Reasons ranging from last minute call offs to high winds and biblical rains and to the fact that other plans take precedent at this most busy time of year. Well after two weeks without some live soccer action I decided it was time to venture forth in search of some new pie and so it came to pass that I ended up at Whitburn Juniors bracing a wind-chill of around -12 and wearing more layers than a well-made batch of puff pastry.
So without much further ado, let’s get to it, let’s rate some pie!
Where: Central Park, Whitburn 4-1 Benburb, Scottish Junior Cup 3rd Round
Price: £1.20. In 16 months it’s good to see that the price of a junior pie hasn’t fluctuated greatly.
Presentation: Medium sized white napkin, wrapped lovingly around this pie like a blanket protecting it from the harsh winter winds.
Meatiness: This was a deep filled scotch pie with almost no space untouched by its muttony goodness. Being my first new scotch pie in a long time it was interesting to note that it didn’t have its usual peppery kick that I so often crave. Instead this pie had a hint of sweetness that I quite enjoyed. There were definite savoury notes but the spice was very minimal and as such it made for a fairly unique experience. What really helped this pie was the level of grease in each bite. Not dry so that the meat just crumbled and spilled but not too wet so that you could end up with a hardened fat stream down your hand akin to that found on a moodily lit candle in a late night bar. All in all I was into this.
Pastry: The pastry was just baked enough. It was a little pale in colour but held well against the meat and the force of the first bite. There was a gap where the top hadn’t quite sealed against the side meaning that the heat escaped quickly but given I hadn’t had any breakfast by this point it wasn’t hanging around in my hand long enough for it to matter. A couple of flaws but overall it did the job in securely holding its meaty parcel.
Brown Sauce: I think this may be a first but there was not one, but two types of brown sauce on offer. HP, the often (self)vaunted pinnacle of the pie condiment world and an own brand version from what looked like Iceland, Farmfoods. Either way the choice was easy as I squirted a circle of brown sauce on top of my pastry adding that little touch of spice the pie didn’t have before.
Overall: Generously filled with a slightly sweet not spicy filling. Pastry was a little under and had a couple of gaps but bore no detriment to the overall eating experience. With a squirt of HP Sauce this was a tasty match day treat.
Gravy Factor: Sweet, sweet meat filled pie.
So there you have it, as promised the pie wagon is well and truly back on the road. Next time up I have a second offering from Whitburn in the form of a Steak Pie (fitting for the time of year I think) as we start the next chapter in these pie-ventures covering all the bases. I’ll aim to have it up before the bells as I made an impulse decision to spend my new year in Reykjavik.
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.