The Life of Pie
Let’s be honest, we all love a Pie.
After an aimless conversation whilst watching the first game of the new Premiership season I discovered that within the first 2 weeks of the season I had scranned a total of 11 pies or 1.4 pies per game of football I have attended. What started as a joke is now the blog you see before you:
Meat Filled Pastries: A Tour of Pies, will be a blow by blow account of any pie I encounter, whether it be at a sporting event, in a pub, in a restaurant or just for my dinner.
Each pie will get a rating on a number of criteria,, giving it a final ‘Gravy Factor’.
The criteria will be as follows:
Price: Not necessarily cheapest is best, but value for money.
Presentation: Not necessarily Michelin starred but does the pie taste represent the pie presentation.
Meatiness: Not only the quality, but the volume and gravy encasing it.
Pastry: Not too crisp you can’t eat it, but not so soft I need a spoon to eat it.
Taste: the final but most important aspect of any Pie, a tasty pie should be what any producer or provider should aim for everyday!
Before we start a bit of Still Game!
This is Pie, these are my pastries. Let the grease hit the elbows and the gravy smatter my face.
LETS EAT PIE!