Pie 11: The Rob Roy Pie

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The wasps seemed keen.
The wasps seemed keen.

I should stress as we start on this Journey of Pie, I am not going to give you lots of instagrammed images of pies, pastry touched up with yellow food colouring or the cheery face of the person who has presented it to me. No, instead it will be a one bite expose of the pie in all its meaty glory.

In most cases the pie will have ‘broon’ sauce on it, as far as I am concerned this is how a pie should be.

With that out the way lets rate some pie!

Where: Adamslie Park, Home of Kirkintilloch Rob Roy JFC.

Price: £1. Bargain for a pie in today’s climate, especially considering the sprint from work to the game involved missing my dinner. Sad Times.

Presentation: Presented in a piece of kitchen paper your Granny would be proud of, no frills but plenty of flowery designs.

Meatiness: A Scotch Pie. It tasted of meat, which is a good start, there was however a lot of space to cram some more muttony goodness into and it was a tad on the dry side, ( It should be noted that this is where ‘broon’ sauce comes into its own.)

Pastry: The top edges were crispy without being teeth breaking, although the bake on the bottom was a little firm resulting in some minor spillage when biting all the way through.

Overall: A solid effort from The Rabs, nothing spectacular, but tasty enough.

Gravy Factor: Bog Standard Bisto

The Life of Pie

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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!