Pie 173: The Linlithgow Rose Curry Pie

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And now, the end is near, and so we eat our final pastry…well of the 2018/19 season at least. It’s part two from Prestonfield where we take on the Curry Pie, a pie I very nearly didn’t purchase but boy am I glad that I did.

Before that though I’m a week a removed from my trip to France to see Scotland take part in a World Cup for the first time in over twenty years as Shelley Kerr and her squad headed to the tournament with all the best wishes the nation could muster. By now we know that sadly, it wasn’t meant to be, but I for one enjoyed my time in France, not only following Scotland in Rennes but also whilst taking in a couple of games in Paris too.

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I’ve talked about the Women’s World Cup a lot on Twitter, on Leading the Line (go subscribe) and on various podcasts including the Anyone’s Game Scottish Women’s Football Podcast where as well as breaking down Scotland’s performances and the Women’s World Cup in general we cover Scottish women’s football as a whole so go have a listen. One of the topics not to have come up during all these conversations though has been what there is to eat when you visited some of these World Cup venues? Well here at Meat Filled Pastries I couldn’t let the tournament pass without making reference to what scran was on offer.

As mentioned earlier my Gallic adventure took me to two venues, the Parc de Princes in Paris and the Roazhon Park in Rennes. Both venues were awash with your usual big event fare such as chips, sweets, burgers and popcorn, the last of which I’ve never been able to get on board with in life never mind during a game. In Paris, after a fairly traumatic experience trying to get into my Airbnb, I had a dinner of not one but two hot dogs along with a bottle of fizzy pop given to me in a Coca Cola branded novelty cup which now sits pride of place on my desk along with a similar cup from Rennes, both distinguishable by the fact that their place names and a well known landmark were on each.

The catering theme continued the next day in Rennes with one notable exception: The Galette Saucisse. A single speciality sausage from the Brittany region of France encased in a cold crepe which is then fired onto to a grill to give the outside edges some crispiness. Now it may have been the multiple pre-match beers but the fact that I ended up eating three of these bad boys should be an indication that they were a treat to be enjoyed. In amongst all the sponsor splattered options it was good to see that a little slice of Stade Rennais tradition had squeaked into the concessions at France 2019. If you’re ever in Brittany or visiting Roazhon Park I would highly recommend giving one a bash.

Of course because it was the World Cup everything was massively overpriced but I did take some humour from watching some people getting “MWI” on the alcohol free beer being served in every stadium. I’m not going to go any further into my experience because that is set to appear in print in the not too distant future so keep your eyes peeled on my Twitter feed to find out where and when you can read it.

Unfortunately there were no pies, but luckily back home there is always plenty to be had, so without much further ado let’s rate some pie!

Where: Prestonfield, Linlithgow Rose v Tranent Juniors, Kings Cup Final

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Price: £1.50! For a luxury pie, bargain of the century.

Presentation: Much like the Steak & Haggis Pie from the same venue this pie came presented on a single medium-sized white napkin.

Meatiness: Jings this was good. This was advertised as just a Curry Pie but was bursting with well cooked chunks of chicken breast, white to the bite and tender. The sauce was well spiced, not too hot, but with a build of heat that had you take the occasional pause. There was sweetness here too both in the spicing and from the presence of fine slivers of slow cooked onion and the consistency was spot on for easy consumption. I was nodding my head as I was eating here.

Pastry: The pastry was perhaps a tad pale but the little steam hole revealing the golden curry filling waiting to burst all over your tastebuds was the kind of tease people queue up for at the peep shows of Amsterdam. The pastry held together well, sufficiently to hold a bite with the puff pastry top adding another textural layer.

Brown Sauce: In my head brown sauce on a curry pie is lunacy and then I saw the person in front of me do it and my world was turned upside down. Of course I didn’t, I had the integrity of Meat Filled Pastries to mantain, but please let me know if you do.

Overall: Really tasty filling making it probably the best curry pie I’ve had in the stands in all my years reviewing pies.

Gravy Factor: I’m not trying to curry favour here but this was a pie I would definitely eat again.

So there we have it, at the end of the 2018/19 season the Meat Filled Pastries pie counter now sits at 173. As I write this the new season has already started with friendly fixtures starting to crop up across the country. My football commitments have increased somewhat over the last few months which personally is a good thing but where it leaves the regularity of reviews on these pages I’m not quite sure. What I can confirm is that wherever I end up, if there’s a new pie to be had it will be consumed and a review will be written.

Thank you to everyone who reads, shares and talks about these reviews. I was sitting in a bistro in Paris where somebody said out of context and in mid-conversation, “Are you the pie guy?“. It’s still some buzz and it’s always encouraging to know that people still read these after nearly seven years.

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. Editor of Leading the Line, A member of the Scottish Women’s Football Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “The Isco Inferno” a weekly take on all things Spanish football. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.

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