Pie 192: The Benburb Macaroni Pie

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Hello my little pastries and welcome to the latest review as we return to the junior ranks and New Tinto Park, home of west region stalwarts Benburb.

In the last week the winner of the 2020 Scotch Pie World Championship Awards was announced with James Pirie & Son from Newtyle claiming the overall Scotch Pie crown for the second time in three years.

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In the football pie category the gold, silver and bronze categories were filled with the usual mix of scotch and steak pie offerings but it was the Diamond winner that caused some waves with the Fish Pie from Fraserburgh FC claiming the overall crown. Social media reaction has been mixed, from disbelief that a fish pie can be the best that Scottish football has to offer to enthusiasm that something different has done the business in 2020. I know a few people who have marked a trip to the Broch in their calendar as a result of the outcome.

Personally, pie-versity can only be a good thing and if the pie is to remain the matchday treat of choice then calling on the produce of your locale to expand your range seems a sensible way to account for ever evolving punter tastes. A full list of winners from the awards can be found here.

One of these varieties, particularly traditional to Scotland, is the macaroni pie and it is one of these that now fall under the pie-croscope. So without much further ado, let’s rate some pie!

Where: New Tinto Park, Benburb 1-1 Pollok, West Region Premiership

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Price: £1.50. A pleasantly priced pastry for perfect purchasing.

Presentation: The pie was housed in a silver tin foil case with a large white napkin underneath. Ideal.

Pasta & Chessiness: I suspect I’ve reviewed this pie recently in another guise, more on that later, but putting that aside overall this was a tasty effort. There was a strong cheese flavour throughout and the texture of past and sauce was spot on. Loose enough to create a little ooze but viscous enough for you to have ample time to catch a drip as it slowly makes it’s way to the terrace below. The top was well baked meaning that the cheese remained nice and stringy with the colour being a darker hue than the goodness inside.

Pastry: Perhaps a little soft on the bottom but nice and golden on the side walls and top, although one side appeared slightly better baked than the other. Did the job of holding the ample filling.

Brown Sauce: A swirl of ketchup to bring back memories of school day tea times at home.

Overall: A well baked melange of cheese and pasta. Lovely stuff.

Gravy Factor: It went down bechem-well.

This was lovely and an improvement on Pie 188: The Rossvale Macaroni Pie had a few weeks previous at the same venue. The difference, I think, being the length of time that the pie was left in the oven and it is why, for me, that until they do matchday testing on the football category at the World Championships the winner will always have a wee asterisk against their name. Football fans don’t get the pie straight from source, but from kiosks and pie huts across the land and whilst this might seem a minor gripe to some it is one that is never far from my mind.

Next up we travel just a few hundred metres down Edminston Drive to Ibrox as Rangers hosted Stranraer in the Scottish Cup 4th Round as I once again tackle, with much trepidation, their latest pie of the month offering. 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. Editor of Leading the Line, A Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. 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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