Hello and welcome to a slightly delayed jaunt to the land of meat filled mirth as we once again go into the breach with a pie in honour of our nation’s bard, Robert Burns, from the house that staunch built as Rangers took on Stranraer in Scottish Cup action.
Regular readers will know that I have had a tumultuous history with the “Pie of the Month” offerings of Ibrox visits past. The wonderful sounding Pie 147: Chicken & Chorizo Pie still haunts my weekly pie queue daydreams. A filling akin to an emptying of hot sick that somehow managed to turn the usual stampede of flavour that chorizo brings into a quivering new born foal. The lid coming clean off in what I can only assume was a last desperate attempt at freedom by the chicken that had been so cruelly sacrificed as part of this pastries misconception.
It’s still not the worst pie I have encountered of my now many years of travels though, that accolade belongs to Pie 126: The Queen’s Park Cheese & Onion Pie. A pie that I described at the time as both “bland and yet somehow offensive” with pastry saw raw that even the most discerning of play-doh eating toddlers would turn their nose up at smashing it into their face.
So yes, as I ordered my latest big venue luxury offering, I did so with much trepidation. Was that trepidation merited? Well without much further ado, let’s rate some pie!
Where: Ibrox Stadium, Rangers 2-0 Stranraer, Scottish Cup 4th Round
Price: £3.10. The first of what turned out to be a number of pleasant surprises, on an evening devoid of much on-field entertainment, this pastry came in a full 40p less than the last luxury offering sampled in Glasgow’s Southside. For a captive audience the pricing is still more than plenty but the four pound coins resting in my hand were released with just a little more ease than they had been before.
Presentation: It was a little thin but sufficient in size to keep your pastry safe in hand and the mouth clear of debris once you had taken, and hopefully savoured, your final bite. It’s tin foil housing a little loose and perhaps, from my reckoning at least, superfluous for the need.
Meatiness: There was no fuss here with no melange to speak of, just a healthy dollop of decently flavoured haggis. There was a kick spicy enough to set off a few pin pricks on the surface of the tongue but the texture was just a bit too tight, almost claggy in the mouth once you had ruminated on it for a second or two. Not unpleasant but not quite good enough to dub it as the very best version of what it could be.
Pastry: A touch pale. I wouldn’t want to leave this sitting unattended during one of those rarely seen scorching Scottish days for fear of it turning a shade of crimson that would make it appear to be inedible, but structurally it certainly held well enough. There was a slightly clumsy swirl of smooth if a little under seasoned mashed potato whilst the final flourish, a dab of neeps on top was crushed, one can only assume from transit, but the flavour and colour contrast between the two was a welcome addition.
Overall: A significant improvement on Pie of the Month offerings of light blue concessions past. It wasn’t perfect, the pastry needed some more colour, the haggis a little less manipulation into the casing and the veg an extra notch or two of seasoning but overall this was a handy little pie.
I’ve stripped back this review. For a while now there has been things that have felt convoluted and it’s sometimes easy to forget that when you are both editor and scribe that you can improve things along the way as much by subtraction as you can with addition.
The next review is yet to be confirmed, but it will be on its way, we’ve got 200 pies to eat. 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.
Hello again and I’m back with another Leith laced pie offering as I headed to the north of Edinburgh for some Scottish Women’s Cup Quarter Final action as Hibernian Ladies hosted Hamilton Academical. For me, knockout football is the best form of the game that we all love. A game of all-or-nothing (yes, I know about replays you fun sponge!) with heightened stakes and no guarantee of ultimate glory, it may not be the definitive indicator of who the best team in a tournament is week in and week out but come final day you can almost always find a narrative, whether it be an underdog’s story, an unexpected hero, the dawning of a new era or the crowning moment of a successful dynasty.
It should be the thing that everybody wants to be in and nobody wants to be out of and in Scotland, I believe that we are fortunate to be in a position that all clubs still approach these tournaments in that manner.
That is no different in the women’s game and so I headed east in search of some piping hot cup action and of course a cheeky little pastry. So without much further ado let’s rate some pie!
Where: Ainslie Park, Hibernian 3-0 Hamilton Academical, Scottish Women’s Cup Quarter Final
Price: £2 is a top end price for what some may view as a standard pie offering whilst conversely for those of you that would view this as a luxury item £2 is pretty fair. I’m somewhere in the middle.
Presentation: This pie came served on an off white paper plate, always a bit of a novelty, with some self service deep-blue coloured napkins. Sturdy base for peak pie consumption.
Meatiness: This was really moreish but I couldn’t quite put my finger on why. The filling, being a mince pie as opposed to scotch, was a lot looser with a more gravy like consistency with beef being the star of the show. It was well seasoned and there was a spicing to it that made my taste buds curious whilst also yearning for more. Enjoyable stuff.
Pastry: The pastry was fairly standard, held well and had a smooth top bringing pack memories of Bell’s pies of reviews past. This though was a level up.
Brown Sauce: Wee sachets of HP. I always feel the wee sachets are a bit stingey in terms of the volume of sauce within but it was help yourself so I could dab aaway to my hearts content.
Overall: Decent pastry with a moreish meaty filling.
Gravy Factor: Goodness gravy me.
Next up I have a double dunt from the North Region Juniors and Logie Park, home of Forres Thistle.
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 Scottish Women’s Football Media Team 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.
Hello pie fans, I had a funny old day down New Cumnock way on Saturday. Glenalfton Athletic took on Pollok in what should have been a fairly run of the mill end of season West Premiership encounter. Both clubs were well clear of any relegation thoughts a long time ago whilst simultaneously being short of making any kind of meaningful title challenge. It was the kind of game in which you board the supporter’s bus with the notion that at least you’ll get a decent Saturday afternoon out.
Fast forward to the full time whistle and what started off slowly turned into a whirlwind of a game. Pollok had taken the lead through a spectacular opener but ultimately is The Glens who persevere coming back from 1-0 down to win 2-1 with the winner coming in the 89th minute, both sides having finished the game with ten men amid a less than friendly atmosphere on the terraces.
In the main I love football. It’s been pretty kind to me and I consider myself lucky that when the final whistle blows I can shake off the result (well Scotland’s recent jaunt to Kazakhstan aside, sakes!) and get on with my life because at the end of the day, through the cheers and the tears, football is just a game. As I stood there, with some questionable phrases polluting the air from a minority, I am reminded that I will never ever forget that.
On the life’s too short theme we recently had our latest Kick Cancer’s Backside Fund event where we edged ever closer to that £50,000 mark. Stewart “Smit” Smith died from Bowel Cancer just over five and half years ago now and to think that we have raised so much in his memory thanks to the support of everyone involved is all a little humbling. If you fancy flinging a few pennies our way then click the link above. I’ve mentioned it before but Smit was one of the early advocates of my meat filled ramblings so I’ll never apologise for giving the fund a plug from time to time. Anyway, that’s the preamble done so without much further ado let’s rate some sausage roll!
Where: Loch Park, Glenafton Athletic 2-1 Pollok, West Region Premiership
Price: In a strange turn of events there were no pies available for purchase at Loch Park however there were some pretty mahoosive sausage rolls. Yours for just £1.50.
Presentation: Presented in a polystyrene tray with a medium sized white napkin, The tray was used for the sausage rolls and multiple chip variations but strangely not the burgers. From a pastry perspective this is perhaps one of the most secure methods of holding a match day snack safely although it’s important to ensure that you place your pastry back in the centre of the tray to prevent any accidental flippage.
Meatiness: So earlier I said that there were no pies at Loch Park this particular Saturday and I suspect when the good folk at the Glens went to pick up their match day meatiness there may not have been any sausage rolls either. So why do I suspect this? Well the filling in this sausage rolls appeared to be cut up rectangles of square sausage as opposed to the more traditional link style sausage meat filling. It was a very generous, moist and meaty portion of square sausage and whether this was done by design or as a result of some Saturday morning quick thinking I was a fan.
Pastry: My suspicions grew when I looked at the way the pastry was wrapped around the meat. No frills or crimping here, just a layer of puff pastry wrapped round the meat and pushed together to guarantee a full encasing. This roll had a good golden colouring to it although the bottom was a little greasy perhaps as a result of the higher fat content in a square sausage and what felt like a fairly generous ratio of butter in the pastry mix itself. Still though a big sausage filling needs a big pastry coating and this did the business.
Brown Sauce: A sausage roll is not a pastry that receives saw easily and so for me I never do adorn it so.
Overall: Generous sized, decent price, good taste, golden pastry. Pretty pleased with this to be honest. Sometimes keeping it simple is the best way.
Gravy Factor: Big sausage gravy.
Don’t do sausage roll reviews very often so this was a nice change of pace. As always keep up to date with Meat Filled Pastries by subscribing to get notifications and follow all my non-pie based going’s on over on Leading the Line, 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. 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.
So here it is. What’s shaping up to be the penultimate pie review of the football season, a second offering from Fauldhouse United this time in the form of a Steak Pie.
One of the things I’ve always found a little confusing when eating my way through the pies of Scotland and beyond is the lack of advertisement at pie stalls about where they get their pastries from. It seems to me a fairly easy win for the supplier, a captive and very local audience, who after tasting your pie could decide that this is the only thing they want to have for their dinner until they their ultimate breath. Their problem, unless they pipe up and ask, they don’t know where it comes from.
To be fair this isn’t always the case, here at Fauldhouse there are Bell’s advertisements everywhere, Rossvale have McGhee’s as a main sponsor, Beith are supplied by Irvine’s and there’s a World Champion Certificate for Boghall Butchers at Bathgate Thistle. Pars seem to supply half of the Scottish Premiership whilst The Kandy Bar provide pies to a number of Ayrshire region teams. The Killie/Kilmarnock Pie made by Browning’s is perhaps the ultimate demonstration in how you can make your product synonymous with an entire genre.
The names above are some of the most recognised on the Scottish Butcher/Bakery scene and the impact that a strong association with a football team has cannot be underestimated. If you are a butcher or baker who supply a football club have a think about how you advertise that fact in the coming season. Advertising boards and programme inserts are great but for me that association comes best when you hand over your money or look down on your napkin. You know if your pies are great, so when they are why not shout about them.
For now though let’s continue with part two of my Fauldhouse adventure. So without much further ado, let’s rate some pie!
Where: Park View (Take 2), Fauldhouse United 0-4 Tayport, East Premier League
Price: £1.20. Perhaps a first since I have started this website (I’ve checked and I can’t see any evidence to the contrary) in that the price for the Steak Pie is exactly the same as the Scotch Pie. A Luxury Pie at a Scotch Pie price. What a time to be alive!
Presentation: A medium-sized white napkin, replacing the gargantuan piece of kitchen roll that my earlier scotch pie had adorn it. More than capable of doing the job required of supporting my second pastry helping of the day.
Meatiness: Ach! I hate this, I want every pie I eat to be one of the best things I have ever had but unfortunately for this steak pie it just wasn’t to be. The filling reached about half way up the pie, meaning that it felt a bit stingey and to get a proper look inside I had to use my fingers to spread the pastry floor and ceiling apart. The filling was more gravy like in consistency with only one or two small to medium-sized chunks. It was alright but nothing more.
Pastry: I could literally copy and paste the summary of the pastry from Pie 135: The Fauldhouse United Pie as the pastry shell was exactly the same in colour and construct but I’m going to be even lazier than that and ask you to follow this link instead.
Overall: Nothing terrible but nothing more than OK.
Gravy Factor: Meh, but with steak.
So there you have it, Fauldhouse United, a great wee club with a bit of room for improvement on the pie front. I’m writing this on a Saturday morning a couple fo hours before I head to Glasgow Perhtshire for what I think will be my last pie review of the season. From there I’ll move onto my International Soccer Scran Series before seeing what inspiration the World Cup brings.
However as always, 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. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ and part time Madrileno with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.
Hello and welcome to Meat Filled Pastries. Now STV approved, don’t believe me? Then just follow this link:
In fact, that’s not the end to this quasi-madness as on Monday 26th January I’ll be on The Riverside Show on STV Glasgow telling my story of pie. It’s a 7pm kick off, so if you’re reading this before it goes out live then why not have a swatch, it’s bound to be noteworthy. If you’ve missed it, then you might get lucky if you scout about the STV Player. Given my media exploits over the past week I’ve not really had time to let anything in the world of football really grind my gears, although if you’re into that kind of thing then I highly recommend The A-Z of Football Hates by Richard Foster it pretty much hits the nail on the head in every possible way. If I’m lucky I might get some input in a second edition.
But for now let’s focus on the pastry. Today a visit to the home of my first football memories, Hampden Park, and a chance to watch every romantics favourite team, Queens Park, playing for the sake of playing since 1967. So without much further ado, let’s rate some pie!
Where: Hampden Park, Queens Park v Arbroath, Scottish League Two
Price: Get ready for this. A whopping £3.20. Equivalent to 3 junior pies in some cases and a massive jump in price when compared with the Spiders League Two rivals. Now the thing is I have reviewed pies from Hampden before during my Tartan Army visits and so I spent a wee while debating whether to dub this another Hampden Pie, but as my mantra for this project is just as much about the teams I visit as it is the humble pie Queens Park get a shout out on this occasion. I have no doubt in my mind that if this wasn’t a Hampden this pie wouldn’t be £3.20. It doesn’t make it right but it does, in part, give an explanation.
Presentation: The pie was placed in a heat retaining tin foil case with a small(ish) white napkin for after consumption dabbing. On a sub-zero Saturday I was grateful for the retained heat.
Meatiness: I was looking forward to this pie, partly because its always good for the cholesterol to see a chicken pie on offer and partly because I reckon my Chicken, Bacon and Tarragon Pie is the best in my repertoire. I’ve always loved that slight aniseed kick that the tarragon gives. Sadly I found this pie pretty disappointing, Firstly as I made my way through it I felt no pop of chicken flavour in my mouth, in fact I was so concerned about the lack of flavour I had to tilt my head back to have a look for the meat inside. It was there but it’s flavour remained weak. The gravy wasn’t as unctuous as you would expect but more like an underdone roux and if I’m being honest at some points I felt I was eating a frangipane such was it’s sweetness. There would be the occasional burst of tarragon but its presence was oh-so fleeting. I applaud the courage of the folk at Hampden for diversifying their pie menu but I think in this instance it needs a lot of work, perhaps my judgement was clouded by own attempts at making such a pastry. The filling wasn’t unpleasant but I wouldn’t be in a rush to have another one.
Pastry: Without doubt the pastry was the best part of this pie in that it was golden and flaky. It didn’t have a soggy bottom and stayed strong under the pressure of even the most greedy of bites. It was a solid foundation to a pie.
Overall: A bit off the mark but should be commended for being something different, I really do think a salty hit of bacon would lift the flavour of this pie exponentially. It’s also worth noting that the price may be a stumbling block for some.
Gravy Factor: Not quite ready gravy. A little more seasoning and some time spent on creating an unctuous mouth feel could have this pie on the path to pastry superstardom.
It’s always tough to write a review for a pie that doesn’t quite hit the mark, and this review should not be taken as an indication that the Hampden scotch and steak offerings are not up to par as previous reviews have shown these more than make the grade.
The plan was to do a Glasgow Warriors Pie but a couple of pints of Best soon put that idea to rest. Next up we return to the juniors and a pie from Central League side Rossvale.
However, until then, go forth and eat pie!
Oh, and tune in tomorrow, it may be the only chance you’ll ever get to see my face.
Hello and welcome to Meat Filled Pastries, all about the pastry of all pastries the humble pie. This latest review comes from The Scottish Cup Final at Celtic Park between St. Johnstone and Dundee United and as you may have already noticed I have had a camera related mishap when it comes to the capturing the one bite expose that graces every review I do. Put simply I haven’t saved it. I took it. I know I did because I remember looking at the picture and thinking what a tiny looking bite I had taken but alas as I went to upload it there was no picture to be found. That however doesn’t mean there will be no pie review. I ate a pie and you need to hear about it so instead of a pie glistening in the sun you have my view from the stands as Dave Mackay lifted the trophy for the first time in St. Johnstone’s 130 year history.
The other thing to make you aware of is that I have broken my own rules by not having a simple scotch pie on my first visit to Celtic Park since this blog has started. Instead as a fitting tribute to the celebratory feel that the cup final provided I dived head first into the luxury market safe in the knowledge that I will return to Celtic Park soon as a member of the Tartan Army.
So it’s a luxury steak and ale offering this time round, so without much further ado, let’s rate some pie!
Where: Celtic Park, St Johnstone v Dundee United, Scottish Cup Final
Price: At £2.90 this pie certainly had a price that matched its luxury status with only Pie: 36, The Hampden Curry Pie, being more expensive on my journey so far. There was an option to combine as part of a meal deal which would save you 10p or so overall but I ignored this option. Even with a potential 10p deduction this pie had some pricey expectations to meat, and yes I am aware I’ve spelt ‘meet’ wrong but sometimes a pie pun is too good to miss. Moving on….
Presentation: Before I actually get to the pie itself I feel I should let you know how this pie arrived in my paw. Whilst standing in a queue that was clearly going nowhere fast I noticed a refreshment hut solely devoted to pies. I booming love this idea as I approached the counter there was no queue and I was served straight away. Obviously I was delighted to have my hands on some hot pie but saddened that the chips, burgers, hot dogs and even pizzas (which looked rotten by the way) brigade continue to force their way into the football snacking market. It wasn’t just that though there was also indian and mexican food stands each offering their own alternatives to our grizzly pie faced veteran. Some will say variety is the spice of life and, in general, I wholeheartedly agree with that statement but a football ground is not where you should experience your first taste of cuisines from around the world, it was all just a bit annoying. As for the pie itself it was presented in a tin foil case with a slightly larger than normal napkin, pretty standard although I couldn’t hep but notice the sheer size of it and suddenly £2.90 didn’t seem too bad at all.
Meatiness: Recently I have found the steak pies I have been offered have shied away from the tender meaty chunks approach of pie preferring a texture closer to the cheaper scotch pie equivalents, on this occasion however I am happy to report the return of the meaty chunks. It’s these chunks of pull apart tender steak that really make these pies worthy of the luxury name. There can be no debate about the fact you are eating meat and it means the gravy, that was well seasoned with a lovely malty background taste from the ale, can truly wrap itself around the chunks and be assessed independently in its own right as i have jsut done. This was a really tasty pie and as I have alluded to earlier the filling inside was generous to the extreme, this was no four bite wonder but a full ten minutes of happily nibbling away.
Pastry: The pastry was a classic puff all the way round with the top hanging over the edges of the tin foil case in which it resided. This however caused a problem with the lid coming clean off after a couple of bites, something which I will do if a pie is presented to me on a plate but not the most convenient of things when standing in a football ground. Luckily my years of pie eating experience meant that I could strategically place each bite so that by the end I was left with only a small mound of meat to scoop up with my fingers. The pastry was lovely although a few knobs of butter short of being truly great but given the volume of the meat it provided a well judged counter to the richness within. This pastry was far more than a receptacle for the meat inside.
Overall: I really liked this pie, especially the additional of ale in the gravy. The malty notes it gives when mixed with the chunks of gravy are a taste sensation that all pie lovers should at least get to try once. It was huge and although still a bit pricey by the time I finished eating I certainly didn’t feel short-changed. The top was loose but what was inside more than made up for it, maybe not quite the best ‘Steak & Ale’ pie I’ve had but as an overall package I would certainly have it again.
Gravy Factor: Chunky Ale Gravy! Yum!
A pie certainly worthy of a cup final, my next review, alcohol intake permitting, will be from Craven Cottage as Scotland take on Nigeria. I’m disappointed that the Michael Jackson statue will not be there to pose beside but a Tartan Army trip away is always an adventure not to be missed.
However until nest time, go forth, and eat pie!
It’s the last day of British Pie Week so obviously the best thing to do would be to squeeze in one more review before the midnight hour strikes. The original plan was to give you a review from Arthurlie from the junior ranks but as anticipated weather put paid to that and as such I bring you my latest review from Dumfries in the form of Pie 55: The Queen of the South Pie. As I have mentioned before by eating a lot of pie, I see a lot of football and as such I thought it beneficial to have some kind of secondary purpose in this never ending journey of pie. That purpose is to visit every senior ground in Scottish football and was part of the reason as to why I found myself in Dumfries and not far closer to home. It is a goal that I am very close to completing and with the help of this site those long journeys that I used to shy away from are now far more palatable. That said this will never turn into a blow-by-blow account of my travels but I will be sure to let you know when my journey is complete.
For now let’s get the focus back on the meat filled wonders that have brought you here and without much further ado, let’s rate some pie!
Where: Palmerston Park, Queen of the South v Hamilton Academical, SPFL Championship
Price: £1.50, once again priced at an equal level to those other scotch pies found at SPFL clubs out with the Premieriship. In my eyes this standardisation of price means that it is even more important for each club to find a pie that stands out from the rest of the crowd. Will this one manage to do so?
Presentation: A picnic blanket sized white napkin, almost too large as ridiculous as that sounds. On a windy day I often found it wrapped around my pie and smothering brown sauce all over my hands at a time which wasn’t the most convenient for me. That said, thanks to its size, there was still ample tissue to dab my mouth corners with after consumption.
Meatiness: This was a nice pie, nicely textured meat, nicely flavoured with a hint of a pepper that did linger a little after the final bite was taken but that was about it. It was just kind of there, a perfectly acceptable meaty morsel that filled the breakfast shaped hole within but once again that was about it. If truth be told it was actually a little cold with the kind of temperature that would have wee Betty behind the counter in Greggs dubbing it as having a little heat in it and then following up with the question. ‘Are you sure you don’t want to wait five minutes for a warmer one?’ It was nice but a little bland and I would be doing an injustice to some of the other pastries on this journey if I was to smother it with praise.
Pastry: The pastry had a little bit more to it. It was lovely and crisp around the top edges and soft underneath although the top could have been fired for an extra couple of minutes for my taste as it looked a little anaemic. This combination of textures however meant that each bite was easy on the mouth with no risk of catching a jagged edge. There was a hint of butter in the pastry which is something often lost in the humble casing and as such boosted the overall flavour of the pie with a touch of added richness. The pastry certainly helped enhance the meat inside.
Overall: This pie was nice but not particularly memorable and also a little cold. A healthy squirt of some super tangy brown sauce was needed to really get a zing of flavour in the mouth. It did the job but you won’t find me beating a path down to Palmerston for yet another helping.
Gravy Factor: Bog Standard Bisto.
After the highs of Ayr United it was a bit of bump back to earth with this offering. With all the ‘wild’ cattle signs I passed on the roads down I maybe should have expected that my pie life would have been better if there was a steak offering but alas none were on show. This however does not stop my thirst for pie and a new review of the luxury variety will be on its way to you from Ibrox Stadium, home of Rangers, at the start of next week, most likely Tuesday.
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.
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.