Non League Pies

Pie 176: The Dunipace Pie

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Hello and welcome to the latest munchings from Meat Filled Pastries as we head east to Denny and Westfield Park, the recently renovated home of former West Region Juniors and current East of Scotland side, Dunipace. This week I want to take a slight detour from my new themed pieces to announce an exciting partnership between Meat Filled Pastries and BSC Glasgow.

The Glasgow club, based in Alloa, have been putting in the hard graft over the last month or so in an attempt to grow their presence not only online but also in the stands. One of their initiatives saw them raffling off the opportunity to sponsor one of the sides players or staff for just a fiver. This was a no brainer, and more in hope than expectation, I signed up and waited for the announcement to be made. A couple of weeks later, on a Friday afternoon train to Edinburgh as I escaped the chaos that only TRNSMT can bring, my email notifications blew up with the news that I had been drawn out and that for the 2019/20 season I would be sponsoring centre back sensation, Ross Smith. A bet involving him scoring 20,000 goals and free pies has already been made and of course I’ll be making my way down to the Rec at some point I’m sure.

The day of the announcement my Twitter feed was full with BSC Glasgow related content and references and it is perhaps no surprise to see that since then they have moved on to raffling off shirt sponsorship and I’m sure there will be even more ideas to come over the course of the season.

For now though, let’s get back to pie business with this scotch pie from Day 2 of the Westfield Tournament, so without much further ado, let’s rate some pie!

Where: Westfield Park, Dunipace 1-0 Scone Thistle, Pre-Season Tournament Friendly

Price: I forgot to ask. This pie also doubled as my breakfast as a result of the Sunday noon kick off so I wasn’t operating at full capacity. I do know that it was £3 for a can of juice and my pie so using my pie based algorithms from years of consumption I’m going to say that this pastry can be yours for a slightly top heavy £2.

Presentation: Classically presented on a medium to large sized white napkin.

Meatiness: This was a generously filled pastry. The filling was well textured, not too firm and not too loose, meaning that a fairly low risk bite could be had. There was a very gentle pepper undertone that some would maybe like to see appear more prominently but overall I thought the filling made for a tasty meaty mouthful.

Pastry: Well formed and golden this pastry did the required job of safely holding the pie within. The edges were super crispy though which meant a little bit of gentle nibbling around the edge was required to ensure a safe and spill free bite but certainly more than adequate.

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Brown Sauce: As can be seen from the picture above they had gone condimental at Westfield Park including the Sophie’s Choice of picking between Daddies and HP. In the end, with the pressure of choosing too much to take, I went for the closest option and adorned my pie with a spiral of HP.

Overall: Neatly constructed with a good tasting filling supplemented by a swathe of sauce options.

Gravy Factor: A tasty way to start the day.

After a couple of so-so offerings it’s good to have something a bit better to get my teeth into. This would be my first of two games on that Sunday as just an hour after full time in Denny I would be sitting in the stands of McDiarmid Park to see St. Johnstone take on Ross County in the Betfred Cup and this one was something a little bit different.

However, that’s it for this week, so until next time remember to support your local side, big up women’s football and of course, 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, podcasts 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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Pie 175: The Kelty Hearts Steak Pie

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Hello and welcome to the second review of the 2019/20 season as we head to Fife where Kelty Hearts hosted Penicuik Athletic in the final of a pre-season tournament held at New Central Park, home of The Maroon Machine. A venue that is beyond recognition from the side’s junior football days.

Along with the renovation works it’s been an eye-catching summer for the Fife side with the appointment of Barry Ferguson as manager soon being followed by a number of high profile signings. Whilst the capture of right back Gary Cennerazzo from league rivals Spartans may have gone under the radar the landing of Forfar Athletic duo Dylan Easton and Thomas O’Reilly, East Fife’s Scott Linton and Inverness Caledonian Thistle striker Nathan Austin certainly did not, with the latter scoring 11 times in 47 appearances for the Championship side last season.

It’s not just Kelty though that have been raising some eyebrows further up the pyramid. East Stirlingshire, who in 2017 became the first side to be relegated after a 42nd place finish, have added SPFL quality to their ranks as a result of some fresh investment. Nicky Low and Bobby Barr have both dropped out of the league to bolster The Shire midfield. Eddie Malone and Willie Dyer bring over 30 years of SPFL playing time to the defence whilst 38-year-old Peter MacDonald will feel he still has the ability to score goals for the Falkirk side.

East Kilbride, the current defending champions have added to an already talented squad with the coups of former Queen of the South goalkeeper Alan Martin and former Republic of Ireland international Darren O’Dea. The former Celtic and Dundee defender marrying coaching duties at Motherwell with a playing stint at K-Park. Spartans are always contenders, whilst it will also be interesting to see how East of Scotland champions Bonnyrigg Rose Athletic fair having finally been promoted following the installation of floodlights at their New Dundas Park home. If early season results are anything to go by then it looks like Berwick Rangers are going to struggle whilst the innovative BSC Glasgow and Edusport Academy along with Cumbernauld Colts all have ambitions to grow their organisations both on and off the field.

It makes for a fascinating Lowland League campaign ahead, especially when you consider that there is only one place available in the Pyramid Play-off Finals with the obtaining of that one spot no guarantee that promotion will follow. It would be hard not to have some reservations about the financial sustainability of some of the projects currently being undertaken, especially with such a small target for these clubs to aim for but as fans, especially at this level, you have to trust the process. There is also a competitive scene bubbling underneath the Lowland League and for the other sides yet to be mentioned there will be an awareness that relegation would not lead to an immediate return.

Kelty Hearts opponents Penicuik were one of the three East of Scotland Conference winners last season. They would lose out to the aforementioned Bonnyrigg Rose in the champions play-off round and whilst I remain sceptical that for a number of clubs in the East the junior defection was a step that they maybe didn’t need to make there is no arguing that it has freshened things up with the newly restructured Conference A looking particularly exciting this season.

One thing that I will of course be keeping an eye on is whether the quality of catering on offer at the game will go hand in hand with on-field improvements which brings us nicely round to this latest review, Pie 175: The Kelty Hearts Steak Pie.

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

Where: New Central Park, Kelty Hearts 4-0 Penicuik Athletic, Pre-Season Tournament Final

Price: £2. I’d say this is pushing the top end for a steak pie in a non-league context however as it didn’t break the £2 barrier I’m happy enough to accept the pricing here.

Presentation: Well this was a little bit different. The pie was taken from under the heating lamps and placed into one of those half paper/half plastic bags that you see in canteens across the land. Inside the bag was a small thin white napkin for post consumption mouth dabbing. Functional, if a little unusual.

Meatiness: This, I’m sorry to say, wasn’t great. I feel like I can’t give a true account of how this filling tasted due to how overdone it was. There was a mix of chunks and stew but everything was over-powered by the pastry (more of that in a moment). There was a little bit of boil out even that had been blackened and I’d found myself wondering as I ate whether this was leftovers from the previous days play. I’d undergone a two hour round trip for my lazy Sunday football fix, but there will be football fans that will go even further when supporting their team, and for them to be presented with this would be a bit of a disappointment.

Pastry: It was burnt, quite badly in places. The puff pastry layer on top in particular whilst on appearances looked acceptable was dry and once I finished eating I was glad for the relief of a can of fizzy pop.

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Brown Sauce: I think brown sauce would have helped a bit here, but as this was a luxury pie none was to be applied.

Overall: Pretty disappointing, the work that Kelty Hearts have done to transform New Central Park has been incredible over the last few years and I would say as a neutral the match day experience is definitely one of the best at the level whilst things are clearly moving in the right direction on the pitch. Sadly, in this instance though, the pies need a re-think.

Gravy Factor: Blackened gravy, there’s something good lurking in there but sadly somebody has taken their eye off of it.

Look, I hate being critical of pastries. I always try and spin a review in as positive light as possible, but at the same time I’m not going to lie and say every pie I have is awesome as I also believe that if you are asking people to part with their cash then you should be providing something that merits that investment, especially when the purchase of a pie is as habitual as going to the game itself for some people. Hopefully this was just a one off.

That’s it for this week, so until next time remember to support your local side, big up women’s football and of course, 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, podcasts 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.

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.

Pie 172: The Linlithgow Rose Steak & Haggis Pie

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Hello and welcome back to Meat Filled Pastries for the first of a double review from Prestonfield, home of Linlithgow Rose, as Tranent took on Bonnyrigg Rose Athletic in the final of the Kings Cup. A competition, that until the big junior uprising of Summer 2018, neither side had ever competed in.

As I previously mentioned these last batch of reviews from the season just done are coming out a little later than usual and that is partly due to some work on my original pet project, Leading the Line, with a view to re-launching the site with some more regular content as opposed to just dumping it on here, where really, pies should always be the princes of the page. On the revamped site there will be history and opinion focusing on Scottish, Spanish and women’s football mixed in with interviews and the odd novelty item, because quite frankly, if you’ve been reading Meat Filled Pastries for this long then novelties should really be expected.

For an inexplicably long time I have resisted the fact that being involved in football in some capacity is where I need to be and whilst I figure out exactly what it looks like going back to my writing roots seems as good a place to start as any. In my most recent piece I’ve taken a look at the news that Real Madrid are set to finally join the women’s football ranks and I’m also in the middle of a series looking at perceptions of the Scottish Women’s National Team before, during and after this summer’s Women’s World Cup.

I have a long list of ideas and concepts to work through so please subscribe to keep up to date with all the latest non-pie patter from your favourite pie rater. For now though let’s get back to business. So without much further ado, let’s rate some pie!

Where: Prestonfield, Bonnyrigg Rose Athletic v Tranent, Kings Cup Final

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Price: It goes without saying that marriage of steak and haggis will result in a heightened price point but at just £2 this is still a very reasonably priced pastry.

Presentation: A medium sized white napkin. Nothing more, nothing less required.

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Meatiness: I’ve had a few “Haggis and…” pies in my time and usually the mix is the same with the haggis put through the rest of the filling to give the occasional pop of spiced offaly goodness. This pie was different though in a couple of ways. Firstly, much like the Annan Athletic Steak Pie, the steak in this pastry was slow cooked and pull apart as opposed to the chunks that are often found in a steak filled offering. Secondly, the haggis wasn’t mixed through but instead presented in a separate and distinct layer in the base. The steaky strands were dense and meaty whilst the decision to keep the two fillings apart ensured that each bite had the hum of haggis (that sounds grim but honestly was pretty nice). Add to this the generosity of the filling and we were on our way to a very decent pie indeed.

Pastry: The pastry was a little rough in it’s constructions but it’s hard not to salute a little bit of crimping on your match day treat especially when accompanied with a couple of chevrons cut into the lid. The pastry tasted pretty good and was both substantial enough to hold the filling whilst being forgiving to the bite, an important feature when the there is potential for spillage.

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Brown Sauce: No brown sauce here. A luxury pie with lots of tasty component parts should stand on its own two feet.

Overall: Generously filled with all the tastes of steak and haggis present as advertised.

Gravy Factor: Less gravy boat but more a flavour double decker.

Strong start from the Rosey Posey but, in somewhat of a spoiler, I may have possibly left the season’s best to last. As well as looking at our final pie of the 2018/19 season I will also share my culinary experiences from my trip to France for the Women’s World Cup. Sausage in a crepe, anyone?

However until next then, 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.

Pie 168: The Cumnock Chicken & Haggis Pie

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We’ve reached the business end of the season and whilst I’ll be big game hunting over the next couple of weeks my side, Pollok, still have a few games to go in their pursuit of third place in the West Region Premiership.

It’s a trying time of the season for football fans whose sides have nothing to play for or no trophies to be won. For some the habit never goes away whilst for others a game without anything to play for is really no game at all. For me, a Saturday spent on the terraces is as much about catching up on the weeks events with your chosen few as it is pursuing glory. Fortunately with the nights getting lighter I’m still able to juggle the habit with the search for games that matter.

Last time I was at Townhead Park, home of Cumnock Juniors, I managed to nab myself one of their Steak & Haggis offerings so I was secretly quite pleased when they said that these had sold out and there was only Chicken & Haggis to go by. So, without much further ado, let’s rate some pie.

Where: Cumnock 1-4 Pollok, Townhead Park, West Region Premiership

Price: I think, this was £1.50, hands up here on my part as I totally lost track of what this pie cost but, using some algebra, I think this pastry came in at just a pound and a half, a bargain price for what we class here as a luxury pastry.

Presentation: Classic presentation style coming as it did on top of a single medium sized white napkin. Nothing to grumble about at all.

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Meatiness: No misnomers, this pie was most certainly chicken and haggis based. There were good sized chunks of white chicken meat surrounded by a generous portion of gently spiced haggis. The balance of flavours in this pie were spot on, the haggis not overpowering the chicken and although there was no real gravy to speak off it wasn’t necessarily needed here with sufficient moistness coming from the two component parts. It was very tasty.

Pastry: Oh this pie looked a mess, not that it had any detriment to the overall taste of the pie or the pastry but this one would definitely not go down as a looker. The puff pastry top had flaked away quite a bit from some rough handling and the sides may have had a couple of gaps but sometimes in the pie game it’s important to remember that looks aren’t everything.

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Brown Sauce: None mate, luxury pie.

Overall: Putting aside the rough and tumble nature of the pastry this was a really tasty pastry with it perhaps moving into pole position when it comes to Chicken & Haggis pastries on Scotland’s terraces.

Gravy Factor: None needed, just lots of lovely meat.

I suspect this might be my final junior pie review of the season but I’m not entirely sure at this stage. What I do know though is that next time out I will have not one, but two reviews from Galabank as Annan Athletic took on Stenhousemuir in the League One play-offs.

On last thing before I wrap up and that’s to point you in the direction of my piece for Pure Fitbaw assessing Scotland’s Women’s World Cup Squad. Linked it up right here for you so go have a look.

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 member of the SWPL 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.

Pie 167: The Newmains United Pie

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What’s happening my pastry pals? I hope you enjoyed my last post where I visited Ireland to take on Pie 166: The Bohemians Chilli Beef & Chorizo Pie. This time out I’m back in Scotland and heading to one of the smallest clubs in the West Region Juniors, Newmains United, a club with ambitions to not be the smallest for long.

In my review for Pie 165: The Clydebank Breakfast Pie I talked about some of the things that junior sides in particular are doing to help grow their (and I hate to use this word but it is the right one to use) brand. Knowing that I had a planned Newmains United visit on the horizon I thought I would use this post to highlight some of the more interesting initiatives currently being undertook by the North Lanarkshire side.

One of the first things you will notice is that their Twitter account is fairly prolific, and is supplemented by content produced by a range of aspiring artist, photographers, writers etc. Whilst this use of creative volunteers isn’t unique to Newmains United it’s something that many clubs at this level still struggle to utilise to full effect. This idea was extended even further when students from local schools in the area were tasked with creating a new club badge, the one that can now be seen on their shirts today.

Speaking of shirts one of their more eye catching initiatives has been their partnership with local Indian restaurant The Pink Turban where season ticket holders (the cheapest season ticket in Scottish football) can not only get a discount when dining in the Wishaw based restaurant but also get to see the likes of Patia, Shakuti, Dopiaza and Tikka take the field as these well known curry dishes replace player names on the back of the Newmains jersey.

Their most recent initiative is the launch of a crowdfunding video featuring coaches, players and none other than former Scotland manager Craig Brown talking about their desire to grow the club not only on the pitch but for the community as a whole. You can view the video at the link here.

With all the work being done it only felt right that I would throw my hat into the ring by completing a pie review and so I headed to Victoria Park for their penultimate league match of the season against another one of junior football’s social media heavyweights, St Anthony’s. Without much further ado, let’s rate some pie!

Where: Newmains United 0-6 St. Anthony’s, Victoria Park, West Region League Two

Price: At £1.50 this was a fairly priced scotch pie offering.

Presentation: This pie came upon a thin white napkin of sufficient size and girth to hold the pie with a couple of corners spare to help dab your mouth clean after consumption was complete.

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Meatiness: This pie ticked all the flavour profile boxes that a scotch pie should. Was it meaty and savoury? Yes. Did it have a pepper kick to begin with and a little linger after you had finished eating it? Yes, yes it did. Did it smell like a pie? My nose certainly thought so. Sometimes getting these basics right is all you need. The texture was maybe a little loose meaning that it had to be juggled a bit but sometimes that’s part of the fun.

Pastry: The pastry had a good golden colour to it most of the way around and the little bit of boil out something that I have grown to be fond off from time to time when eating a pastry. This escaping sliver of fat from within often means that an extra fleck of meaty flavour to the pastry surrounds has been added.

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Brown Sauce: For what feels like the first time in a long time I was able to squirt a solid blob of HP onto my pastry. Good times.

Overall: Pretty decent little scotch pie, has all the things you want from it. With a little more firmness to the centre and a touch more seasoning this has a lot of pie-tential to be very good indeed.

Gravy Factor: A decent helping of gravy.

Before I wrap up this review from Newmains I also need to give a shout out to Gareth who runs the club Twitter who kept me up to date as to whether or not pies were to be had at Victoria Park for this end of the season game. There has been times, towards the end of a season, where I have been left disappointed in my pie quest, so this kind of heads up was much appreciated and again shows the efforts being made by those involved to get their side’s name out there.

Next time out I’m staying in the West Region Juniors as I head to Ayrshire to review the Cumnock Chicken & Haggis Pie. However until then, 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 SWPL 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.

For further queries or requests you contact Chris via email at chris_mersh@hotmail.com.

Pie 165: The Clydebank Breakfast Pie

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Hello pie fans I hope you enjoyed my saunter south of the border last time out as I took in the bright lights of Carlisle as the League Two promotion race in England heads towards it’s climax but it’s back to usual business this week with a return to the Scottish Juniors as Clydebank hosted Pollok at their temporary home of Lochburn Park in Maryhill.

One of the things that I have been focusing on since becoming more involved in women’s football is new and, let’s be honest, cost effective ways in which the game can be promoted. Lower leagues clubs across the country have to find ways to maximise their skills and resources in helping to attract new eyes to their club every day and so I thought I’d share just a few examples of that. St. Anthony’s, for example, have formed an alliance with clubs who have the initials S.A.F.C. in the make up of their name, this even involved their committee going down to the Stadium of Light after being welcomed down by Sunderland. Pollok are still (three years later) reaping the benefits of Tam Hanlon’s greatest hat trick ever scored which you can view here, a feat that garnered an appearance on Soccer AM and global attention. BSC Glasgow are one of a few clubs who now have an official eSports partner in the shape of @MozzaPlays who also went to the lengths of modding up the Lowland League for everyone’s favourite strategy game, Football Manager.

Clydebank themselves recently got in on the act with an excellently produced video celebrating Nicky Little becoming their club’s record goalscorer. Titled “Route 66” and shot exclusively on an iPhone it shows what can be done with a bit of time, care and willingness to learn. I encourage you to have a look at it here.

For my part, pies have become my default way to big up the beautiful game and over the next month or so I have some deadlines to meet to help share the story of pie even further. However for now, and without much further ado, let’s rate the first ever Breakfast Pie to enter the hallowed halls of Meat Filled Pastries!

Where: Clydebank 1-2 Pollok, Lochburn Park, West Region Premiership

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Price: I wasn’t expecting to have a new pie review to get my teeth into when I turned up at Lochburn Park however as the words, “What kind would you like?”, left the woman working the counter’s mouth an excited realisation spread across my face. Presented with the option of scotch, steak or breakfast there was really only going to be one winner and so I parted with £2, towards the top end of the non-league pie price scale, and went to find a spot in the shade so I could eat what was essentially my second breakfast of the day.

Presentation: This pie came wrapped in a double layer of large white napkins concealing the pastry at first sight, ample to help dab your mouth and lips as you made your way through what would turn out to be a pretty mammoth mouthful.

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Meatiness: The debate around what goes into a full breakfast – English, Scottish, Irish or otherwise – is a long and at times fairly tedious one. Some people froth at the concept of the inclusion of beans whilst to have a fry up without any bread and butter is seen as heresy by others. This pie though had enough of the commonly agreed upon component parts to keep everyone happy.

At the bottom there was a thick, maybe slightly too thick, slice of black pudding with that unmistakable texture and spicy kick. Above that was a layer of well textured and flavourful square sausage which of course had been made round to fit it inside the case. Above that again and to one side of the pastry was a slice of bacon as smoky and salty as bacon should be. Still going up you are then greeted by an egg, unfortunately no yolk porn here, as it would be near impossible to bake a pastry with an egg inside and keep the yolk runny before being topped with a few beans which had dried out a little in the oven but added that bean taste your mouth would recognise. Overall it made for a pretty tasty and exciting bite and if I could make any suggestions to improve the filling then I would pare back the black pudding a little and add a more generous spoonful of beans to add a little more moisture.

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Pastry: Let’s call it how it is, the pastry was a bit of a hot mess. I suspect partly driven by the desire to cram as many breakfast items as possible into its pastry walls and partly driven by some rough handling during transportation. Despite its ramshackle appearance it actually held surprisingly well adding the crispness required to help break up what was quite a rich filling.

Brown Sauce: It’s a luxury pie so there was no brown sauce added here but in retrospect I kind of wish I had given it a dollop, that spicy tang the sauce brings would have been a perfect partner for this pastry.

Overall: Generously filled with surprisingly sturdy construction despite appearances. I’d maybe alter the ratios of the filling slightly but as match day treats go I’m very much into it.

Gravy Factor: Gravy to get out of bed for.

A new pie style makes it’s way on to the pages of Meat Filled Pastries and there will be another new style next time out as I headed over the Irish Sea to see Bohemians take on Waterford in what the marketeers behind the League of Ireland are calling #TheGreatestLeagueInTheWorld. But does their Chilli Beef & Chorizo Pie really hit the mark, we’ll have to wait and see.

Until next time though, go forth and eat pie!

Glasgow Caledonian University. A member of the SWPL 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.