Junior Pies

Pie 59: The Auchinleck Talbot ‘Onion’ Pie

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Did this pie make my eyes water?
Did this pie make my eyes water?

It’s pie time. A new review and a somewhat luxury offering from Auchinleck Talbot awaits. In my eyes a pie is plenty when it comes to match day sustenance,  maybe two but for some the option of a side dish is one that turns their trusty pastry snack into a full blown mid-afternoon dinner. Sides often include but are not limited to chips, soup or in this case a generous dollop of mushy peas. In fact whilst living in Brighton,  I often attended games at Lewes FC, where on one occasion a chap leaning on the barrier to my side advised me to poke a hole in my pie, which I should add was a steak and kidney delight, and pour my Bovril straight inside! People will have their own little pie eating rituals even if they don’t realise it but me; I like my pie to fly solo perhaps even more so since the creation of Meat Filled Pastries. Look out for your pie eating ritual next time you’re about to take a bite.

But anyway rituals aside and without much further ado, let’s rate some pie!

Where: Beechwood Park, Auchinleck Talbot v Pollok, West Superleague Premier Divison

Price: £1.20. The same price as the standard pie offering from Auchinleck and as such almost single-handily throwing my theory out the window that a ‘luxury’ pie has to be significantly more expensive that its standardised contemporaries.

Presentation: Although this pie is packed with onion it was still lovingly dressed in the medium-sized white napkin often seen nestling snugly underneath many a pie across the land.

Meatiness: So what is the difference between a normal pie and an onion pie? Well the first thing you notice is the smell and I don’t mean that to cast a negative light on the filling inside this pie in any way. In fact to be honest I’ve never really though about how a pie smells until this one wafted past my nostrils with its distinctly sweet smell of onion almost immediately putting my taste buds on high alert.

Something new in the world of Meat Filled Pastries was about to happen.

I took my first bite and was greeted with a combination of fine mince and thick gravy rounded off with some clearly visible slivers of near translucent onion within. The taste was predominantly of meat but you could not ignore the distinct oniony undercurrent adding a layer of flavour not found in your standard scotch offerings. Ironically enough after saying in my last review (Pie 58: The Auchinleck Talbot Pie) that I didn’t require any brown sauce upon it I couldn’t help but wonder if this luxury offering would have been enhanced even further with a wee splodge of brown sauce but it’s was just fine without. I was worried this was a bit of a gimmick but it actually turned out to be a very different animal indeed.

Pastry: A puff pastry top with a golden pastry surround and base it was almost identical to the mince and gravy offering from the same club but for the two holes popped in the lid which in retrospect probably help the scent of onion enter into my nostrils. It held well in my hand and even after squeezing it a little to show more of the filling for that crucial one bite expose the pastry remained intact until my consumption was complete.

Overall: Is it a luxury pie? I’m still not 100%. sure In essence it was your standard pie with a few extra onions through it but it would be remiss to ignore the definitive deviation in flavour that these eye watering roots supplied. I would maybe add some brown sauce next time but it was perfectly lovely without it.

Gravy Factor: This is an easy one. Onion Gravy

Another pie done and as such I can concentrate on something that’s not pie related for the rest of this week. Your next helping of pie will come from Cumnock, Auchinleck’s nearest and fiercest rivals. Let pie battle commence!

Until next time go forth and eat pie!

My latest non pie piece ’Pretty in Pink’ is found not only on Leading The Line but also at www.footballbloggingawards.co.uk looking at some of the pinkest kits you’re eyes ever did see and the stories behind them. I also encourage you to look out for my piece ‘Defining World Class’ on the same site, you’ll have to scroll down a bit but it’s definitely worth a read. Something new will be coming soon.

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while you are at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 58: The Auchinleck Talbot Pie

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This pie is in no way affiliated with the fictional team Auchinleck Town..
This pie is in no way affiliated with the fictional team Auchinleck Town.

Welcome to Meat Filled Pastries, my mission to ensure that the mighty pie remains at the forefront of fans mind everywhere when hunger strikes at football grounds across the country. Battling the increasing onslaught by chips, burgers, curries and hotdogs to barge its way to the front of your local refreshment counters. As steeped in footballing tradition as the half-time draw, the busted coupon and jumpers for goalpost the pie is football’s culinary gift to the world and as long as I have breath I will ensure it remains that way. Say ‘Aye to Pie’.

Anyway we have two reviews from Auchinleck to get through in the next few days so without much further ado, let’s rate some pie!

Where: Beechwood Park, Auchinleck Talbot v Pollok, West Superleague Premier Divison

Price: £1.20. That’s right another club who has gone for the junior average of £1.20. I wonder if at the start of the season clubs have a meeting where they decide what the maximum and minimum price of a pie should be. If they do it can I request you to stop doing so and go wild by throwing in a £1.14 or a £1.06 every now and again as it can make for a pretty boring opening to a review unless a rant such as the small one I’ve gone on there takes my fancy. Moving on.

Presentation: A medium-sized white napkin, the classical look most commonly associated with football based meat and pastry parcels.

Meatiness: This was not a scotch pie as anticipated but instead I was greeted with a filling of thick mince and gravy a detour from the loosely formed block of meat you would find in your standard scotch pie. The mince was seasoned very well and the thick gravy that surrounded it caused a playful little dribble to form on my chin the further I delved into its meaty goodness. It was tasty and as such I would have liked a little more of it as on further inspection the fill levels seemed rather shallow when measured against the pastry walls surrounding it. They do however say always leave them wanting more so maybe this is just a clever rouse to get the humble punter to consume yet another meaty morsel so this is but a minor complaint.

My main problem, was one of my own doing. As always with a non-luxury offering I had put a squirt of brown sauce atop of my pie before taking that first bite. With a standard scotch pie you need that squirt of sauce to give that little bit of extra lubrication to help the digestion process and to add another twang of flavour. With a mince and gravy pie the lubrication is already present and as such any brown sauce added could only serve to mask the flavour of the gravy inside. If I’d known I may of refrained from the usual routine, or at least been a little less firm with my routine squeeze.

Pastry: This is where I probably should have realised it wasn’t going to be a normal scotch pie, the tell-tale sign of a puff pastry top often indicates that the filling inside is something not usual in nature. It was flaky and golden on top, whilst the soft layers of pastry underneath almost melted into the meat and gravy below. This wasn’t mind-blowing pastry but a lovely addition to the carnivorous concoction inside. There were a couple of gaps were the filling had leaked through but this only added to the overall presentation and flavour of the pie.

Overall: While the scotch pie is, and should continue to be, the standard-bearer of footballing snackage, this mince and gravy effort is a worthy adversary in the battle for pie supremacy. It was meaty and filled with a lovely gravy topped off with a singular disc of puff pastry. It’s only missing component was that hit of pepper that I so love in scotch pie offerings.

Gravy Factor: Mince and Gravy, and there is nothing wrong with that, in fact there was quite a lot right with it.

Next time out Meat Filled Pastries has a second helping of pie from East Ayrshire as it takes on a new variety, ‘The Onion Pie’.

But until then, go forth and eat pie!

My latest non pie piece ’Pretty in Pink’ is found not only on Leading The Line but also at www.footballbloggingawards.co.uk looking at some of the pinkest kits you’re eyes ever did see and the stories behind them. I also encourage you to look out for my piece ‘Defining World Class’ on the same site, you’ll have to scroll down a bit but it’s definitely worth a read. Something new will be coming soon.

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while you are at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 51: The Kirkintilloch Rob Roy Pie

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Back where it all began
Back where it all began

Hello pie lovers, have you been missing your meat filled fix of pastry based ramblings? I know have. It’s been a hectic couple of weeks meaning that footballing visits have been restricted to Saturdays and as such the pie trail has gone a little cold recently, but fear not I’m back with a wee special edition for you, the Kirkintilloch Rob Roy pie. What makes this pie special? This pie is where it all began, the very first pie reviewed on Meat Filled Pastries. So why am I reviewing it again, I though this was only for new pies? Well quite simply I want to do a proper job of it this time. When looking back on the review it is apparent that this pie review had suffered for the pressures of being the debut edition as it  turned out to be a little sparse in its detail. So on this occasion I want to give it the full beans, something which appropriately enough goes rather well with a steaming hot pie.

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

Where: Adamslie Park, Rob Roy v Pollok, West Superleague Premier Division

Price: A bargain price of £1 ranking it as one of the cheapest pies found on the menus of kiosks up and down the country.

Presentation: Much like the first time this pie was presented in a single sheet of floral print kitchen roll, a welcome distraction from the usual monotony of the medium sized white napkin.

Meatiness: This was a perfectly pleasant meaty morsel. The meat was of a coarse mince texture but held together very well meaning the bite you took was a true representation of the amount of pie that actually ended up in your mouth. The base taste was more savoury over the usual peppery nature of a scotch pie but there was also a background note of sweetness to it something I assumed was coming from some well softened onions deep within the mix. It would have been easy to attribute the sweetness to the dollop of brown sauce sitting proudly on top of the pastry but the taste was definitely coming from this pie’s meaty core.

Pastry: When I do these reviews I send myself a quick text message with the price, presentation, tasting notes etc. As I review my notes on this pie I notice that I have nothing about the pastry. Zilch. Nada. Nienti. Hee-to-the-Haw. Now when this happen it usually means one thing, and as I rack my brains going back to the moment my lips were caressed by a combination of pastry and meat I believe that this one thing is applicable on this occasion. That one thing being that the pastry was alright. Nothing better or worse and sometimes that’s all a pie needs. Let’s move on.

Overall: As a return to pies goes this one was defiantly worth a re-visit. It certainly appears in retrospect my first assessment may have been a tad harsh on this little pie. It was tasty, tasted of meat and the note of sweetness differentiates it from the rest of the pack.

Gravy Factor: Better than Bog Standard Bisto.

That felt good, I was worried I’d forgotten how to write about pie for a minute there. Next weekend I have the pleasure of a ski focused stag do to go to so where the next pie will come from at this time I just don’t know, Strathspey Thistle are at home and just down the road from our lodge so if the snow doesn’t play ball you might get something from the Pighlands (rubbish pun!).

But as always, until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while you are at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

 

Pie 50: The Penicuik Athletic Pie

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Half a Century of Pie, Jings!
Half a Century of Pie, Wowzers!

50 Pies. Half a century of this meat filled madness and I’m loving every minute of it. I hope you are too, and what better way to celebrate my fiftieth meaty masterpiece than by writing a review about it in all its delectability. It’s the third pie of the week and a return to junior football, where this journey started. Lower league football is where the true diversity in pies comes from, unlike stadia such as Ibrox, Hampden and Celtic Park the pie proprietors at these ground tend to use local butchers and suppliers creating their own unique taste sensations. My promise to you is as we continue to set our sights on 100 handfuls of pastry perfection is to find even more pies from as many nooks and crannies of Scottish football as I can.

So without much further ado, let’s add another chapter to this Pynasty, and rate some pie!

Where: Penicuik Park, Penicuik Athletic v Pollok, Scottish Junior Cup Fourth Round Replay

Price: £1.20, proving that from west coast to east in junior football £1.20 is the price for your pie to be.

Presentation: It’s baaaaaack! Almost knowing that this was the fiftieth pie, the little black dress of the pie world, the medium-sized white napkin struts its gravy catching stuff once again. A timeless look for these meat and pastry beauties.

Meatiness: This was a pie with many a layer of flavour. On first bite it tasted like a pretty bog standard scotch pie, the meat well packed with room for the meat to breath and with a texture that was forgiving to the bite whilst letting the odd morsel fly solo on the edge of your lip. A few more bites and a sweet oniony taste appeared, which was strong enough for me too pull my head back and inspect the innards of this particular pie searching for a translucent fleck of chopped onion. There was none but the taste was most definitely there. A few more bites and the pie was done leaving a long peppery finish. I mean this pie was still playing table tennis with my taste buds long after I had guzzled my post pie can of Irn Bru,

I think I can honestly say that this pie took me on the kind of journey that would see The Hairy Bikers try to stretch a 10 part TV series out of it. My only grumble was that it could have been warmer but given the particularly chilly conditions of the day I’m willing to let that slide on this occasion.

Pastry:  As I write this review I’m struggling to remember exactly what this pastry tasted of suggesting that it was nothing spectacular. What I do remember though is its appearance with the lid sealed all the way to the top as opposed to leaving a small lip that most scotch pies have. It was also flakier than usual, so much so that when I finally got home a couple of hours later and untied my scarf there were still crumbs of pastry scattered across my top. Functional pastry with a twist on the traditional pastry casing.

Overall: A pie that seemed to get better the more I remembered about it. It’s ever-changing flavour profile being a particular highlight with its shortcrust/puff pastry hybrid casing adding a dimension that makes it stand on its own.

Gravy Factor: Nostalgic Gravy. The kind of gravy that the longer you leave since you had it the better it seems to taste.

Well I did it. When the week started I thought I would struggle to get three reviews done before my next footballing adventure. 50 is a great achievement and I have surprised myself with the dedication I have shown to the pie cause, here’s to 50 more.

The next stop might be meaty but is it going to be all about the pie?

Until next time, go forth and eat pie!

My latest piece ‘The Descendants of Djemba Djemba’ can be found not only on Leading The Line but also at http://terracepodcast.net/  looking at some of the African players who have left an impression on Scottish football, both good and bad, once again it’s not about pies but I promise you it’s thoroughly decent.

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while you are at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 44: The Kilbirnie Ladeside Pie

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Hello 2014! Let's Keep Eating Pie!
Hello 2014! Let’s Keep Eating Pie!

Welcome to Meat Filled Pastries, and the first review of 2014. While people are making resolutions about eating salads spritzed with some low-fat dressing that taste like a fairy’s fart your friendly football following pie man has but one resolution: Eat More Pie! I want to continue to smother these meat filled bad boys in brown sauce and tell you lovely folk all about them. I want to find more luxury, discover the unusual and if I’m lucky see some rather good games of football along the way.

So with that said, there is no time to be wasted. Let’s rate some pie!

Where: Valefield Park, Kilbirnie Ladeside v Pollok, West Superleague Premier Division

Price: £1.20. With enough change left over to buy a Bovril from the £2 coin in my pocket this pie fell bang in the middle of the price range associated with junior level pies.

Presentation: A small white napkin, sufficient to grasp the pie securely and leave a small corner to dab away the rather healthy splurge of brown sauce that I had chosen to place upon this pie.

Meatiness: A mutton pie that was filled sufficiently to give the right balance of meat to pastry. The meat inside was flavoured very well and although it did not have the peppery kick my palate usually would crave it was more than compensated by the lovely savoury flavour that filled my mouth. In terms of texture the meat inside was near perfect. Falling apart just enough to allow a generous bite without fear of a meaty waterfall cascading down your arm and a puddle of meaty disappointment forming on the terracing below. I had missed my lunch and this pie certainly was helping to fill that hole.

Pastry: Although the pastry may look a  little underdone in the picture I can confirm that it was baked sufficiently to support the meat inside whilst allowing a bite free of any jagged edges. The top was a little loose which resulted in a small blob of brown sauce ending up on my nose at one point but that aside the pastry was a success in providing the necessary support for the meat within without being devoid of taste itself.

Overall: Without having that spicy kick I normally rave about it would be understandable to expect me to say this pie was no better than average, however that was not the case. It was well seasoned and had a lovely bite with a meat and pastry combination amongst some of the best I’ve had. My only negative was that unfortunately when I went to get a second just before half-time they had run out, and to run out before half-time is over is simply unforgivable.

Gravy Factor: The kind of gravy I wish I could have had more of at the time. Many a chef will always advise to ‘leave them wanting more’ but when it comes to a pie at a football game I don’t want to have to go without, even if it is seconds.

Another pie down and if you have read this far down then I know you are keen and like the words I write so I will give you my bonus resolution and let you do with it what you will, it simply reads: Get a Free Pie.

Remember  you can visit www.footballbloggingawards.co.uk where I talk football in a non pie based manner, my latest entries look at the rules surrounding football celebrations and a look at how we as fans can help deal with homophobia in the game we all love. My next tale of pie will be at as a yet to be determined location as the weather is playing havoc with my sporting adventures at the moment but as soon as I know I’ll get it put on Twitter.

However as always, until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while you are at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 40: The Largs Thistle Pie

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'Do you want a flake in yer pie!'
‘Do you want a flake in yer pie!’

‘Christmas Pie, Christmas Pie,

Meat Filled all the way.

Oh what fun it is to have the gravy on my face.’

‘Christmas Pie, Christmas Pie,

Pastry golden brown.

Oh the taste of a brown sauce squirt is by far the best around.’

I was going to apologise for going all festive on you but in reality I’m really chuffed with that. Hello my fellow pie connoisseurs and welcome to another entry into the best football based pie site around. As Christmas comes closer shops across the country are stocking those most festive of treats, mince pie’s, and I am not excited in the slightest. But you’re the Pieman, Mr. Pie, Sir Meat Filled of The Pastry Roundtable, yes these are all true but I have never been partial to a mince pie or the candied peel nature of Christmas desserts. However, this year in the spirit of this here misadventure I am pleased to announce that I now think mince pies are….alright. I still think they have the distinct aftertaste of ear wax but I can munch my way through one in a social surrounding without looking ungrateful at what has been put before me.

Anyway back to the proper stuff and the journey of Meat Filled Pastries’ rolls on to Largs, home of ice cream and Vikings (apparently).

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

Where: Barrfields Park, Largs Thistle v Pollok, West Superleague Premier Division

Price: £1. Amongst the cheapest pies that we have come across on our journey so far.

Presentation: Today’s presentation will be presented in the form of a riddle. It is not as black as night, and neither generous or stingy. I’m not going to give you the answer if you have read enough of these by now you know what I’m getting at.

Meatiness: Unless my taste buds were deceiving me this was not your standard mutton pie. It was a tad disconcerting at first, and to fully get my taste buds around it I required another couple of bites but the filling inside was strong in it’s taste of lamb. There was no taste of pepper in this pie which I think only helped to heighten my initial confusion. After my taste investigations I would say this was a really well seasoned lamb mince pie as opposed to a standard mutton scotch pie. Now with this confusion firmly put to one side I could focus on the other elements for consideration. It was well filled if not a tad uneven, the meat inside had a nice bite that held well but for some reason I felt a slight film of grease forming each time I moved the pastry away. On appearances this was by no means a greasy pie but I wonder if the lack of pepper I usually find in the scotch variety was causing confusion in my pallet. It was certainly tasty but definitely not what I was expecting.

Pastry: This was a crisp golden pastry with a lovely buttery flavour, however it was so crisp that it caused me to roll my tongue around my teeth to check for chips when biting down. In fact, the crucial ‘one bite expose’ you see above had to be doctored a bit as on first bite all I was provided with was a shard of pastry. The pastry though was definitely one of the better efforts I have come across but be warned that your first bite should be taken with caution in mind.

Overall: Disconcertion’s aside this was a tasty pie and as it came in at only a quid it was certainly worth the money paid. The pastry was a little too crisp, it would have been better without the faint hint of grease that accompanied every bite and or my taste an extra peppery kick would have been nice. However there was a good splodge of brown sauce available to provide that flavour boost. Everything tasted good but could have been made even better.

Gravy Factor: Made not with gravy granules, but one of those fancy stock pots. A different take on your standard gravy.

Another pie down, another 10 minutes on the treadmill added to the routine. The plan is to visit next one of the most recognisable names in junior football Auchinleck Talbot but that involves some serious negotiations when I get back into work that I reckon will be doomed to failure. I think we can all agree that Saturday afternoon’s should be spent with pie in hand, scarf round the neck, watching 22 men kick about a synthetic leather sphere especially when you run a site based on the consumption of these meat filled beauts.

However until next time, whenever will that be, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

 

Pie 38: The Lochore Welfare Pie

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'A Pie via Polmadie'
‘A Pie via Polmadie’

 

I know, I know the pie chat from Meat Filled Pastries has been a little sparse the last couple of weeks. Unfortunately somebody doesn’t pay me to talk pie and as such keeping the pennies in the pocket to fund this meaty addiction has had to take priority. I promise you though my love for football and pie has not diminished and I hope your enjoyment of this tour of the best pastry snacks around is duly satisfied by this latest entry. I also had my last blog published on The Football Blogging Awards website and due to the nature of an exclusivity arrangement I couldn’t share the gravy with you until a certain time has elapsed.

Anyway, the title of today’s pie, ‘A Pie via Polmadie’ is a tribute to the elder generation who managed to navigate a supporters bus through every single inch of the south side of Glasgow before safely depositing it onto the motorway that was a mere 3 minutes away from the original starting point 25 minutes later. I salute your many years of support and love your stories of a simpler footballing time but please, please, please the next time the driver asks for help with directions let the youngsters and their technology do the talking.

That said, we made it to Lochore and as such I’m here again, so let’s rate some pie!

Where: Central Park, Lochore Welfare v Pollok, Scottish Junior Cup 3rd Round

Price: £1.20 which is fast becoming the recommend retail price for a scotch pie at Junior football grounds. (If you are wanting a statistical average you will have to stick around until the end of the season.)

Presentation: A medium sized napkin of the white variety. Standard.

Meatiness: This pie was very well filled although a little on the dry side. It had a gentlemen’s whack of pepper which as you will already know is right up my taste bud alley but the taste of the meat itself was struggling to get through. This I think can be attributed to the lack of moisture from the meat itself rendering it a little bland and therefore I was thankful for a generous squirt of that most trusted of tools in your pie first aid kit. Brown Sauce. Adding the moistness required for a truly satisfactory bite and heightening the meaty flavour inside.

Pastry: Caramelised if you are a chef and well fired if you are a baker trying to punt you the roll’s that require a good scraping before you layer on the butter. This my fellow pie fans was a burnt pie. Now previously I have said in some circumstances a burnt pie is perfectly acceptable if the pastry itself is only tarnished. However in this instance the black marks around it were a symptom of a pie that was in general over baked. The all important one bite expose in this instance was more like two as a quick breaking of the crust was required before attempting to bite down. Although it should be said that burning aside the pastry was perfectly serviceable for holding the meat inside.

Overall: A pie that would have benefitted from a couple of minutes less in the oven, something which some of my fellow supporters pie’s had graciously been given. It would have kept the moisture in and meant that pepper kick was spread more lovingly throughout.

Gravy Factor: Blackened Gravy of the Bog Standard Bisto variety.

A pie that I feel that will not live long in the memory for it’s taste but for being another stop in the never-ending pursuit of football pie perfection. The next stop on our journey of pie will take us to Largs Thistle and another junior pie.

But as always, until then, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.