Hello and first of all my humblest apologies as it has been a couple of weeks since my last pie story and I can assure you that it’s not for a lack of football in the time since my last entry. visited both Beith and Airdrieonians but on each occasion was disappointed to find that new pies were not to be found whilst my own team have been in the midst of a raft of home games that’s not due to end for a couple of weeks yet.
In Beith the steak pie I desired was not on offer and my meat filled misery was compounded further when I was told that they hadn’t made any of their wonderful Chicken & Haggis offerings, something that I am pretty sure disappointed every single member of the Bellsdale Park crowd. Last week I went to Airdrie to take in my first ever Women’s Champions League between FC Union Nove Zamsky of Slovakia and WFC Kharkiv of Ukraine. It was a freebie on a Monday afternoon so I went with my pie expectations set more to hope than expectation although it was still a shame that they weren’t able to furnish my mush with a pie especially considering a wind was blowing that made it feel more like Lapland than Lanarkshire.
But have no fear as here we have Pie 73, The Arthurlie Steak Pie, so without much further ado, because let’s be honest it’s been two weeks, let’s rate some pie!
Where: Dunterlie Park, Arthurlie v Pollok, Sectional League Cup Section 5. Entry: £5
Price: Priced at £1.50 this was a fairly priced offering falling well below the average of £2 found in senior Scottish football last season for luxury pastries.
Presentation: It was naked! Well not naked it had its roasting hot tin foil underwear on caressing the pastry skin of this meat filled morsel. What I mean by naked is that there was no napkin, no medium-sized wafer of tissued comfort, no piece of kitchen roll or tiny square of white paper to dab my lips with and mop my brow, nothing! Now using my years of pie eating experience I think there was a napkin shortage as there were definitely a small mound present behind Dunterlie’s pie counter but they seemed to be getting dished out to the select few. Maybe I should have made my presence known as Chief-Pie-Officer of Meat Filled Pastries but really should I have had to? Anyway with the lack of a napkin and the aforementioned roasting hot tin foil sleeve in hand I carried out a spot of impromptu juggling before taking my first bite.
Meatiness: Being a steak pie this had to be nothing less than luxurious and I think it made a fairly good fist of it. The meat inside was tender and was chunked into a variety of different sizes, some that slipped straight down the throat and some that required a good chew. There was no hint of pepper or anything out of the ordinary flavour wise but that didn’t stop it from being well seasoned and tasty. There was a lot of gravy in this pie, something I am a big fan of, but something I would have been an even bigger fan of if I had had a napkin. You see as I took a bite, not knowing the size of the steak my teeth had munched down on, bits of meat fell out of there pastry cave and into the shiny silver lagoon below. This resulted in a lot of finger picking and due to a lack of napkin a lot of finger licking. Thankfully this pie was consumed prior to kick off otherwise I almost certainly would have missed something. It’s not really a complaint to be fair as I’m forever eating things with my fingers that I shouldn’t, roast dinners, curries, soup (OK not soup) but when I do I always make sure I have something to wipe my greasy paws on after I finish, it would have been good to have a napkin with this pie as tasty as it was.
Pastry: A puff pastry top with well fired sides. The top was just cooked enough to provide crispness whilst also allowing the soft under layers to mix with the gravy. The sides were well baked at the top and bottom but seemed a little doughy in the middle although due to its crispness I was able to employ the break-off and scoop technique by breaking off part of the crust to use as an edible spoon to scoop up the meat and gravy residue. This pastry had a function far beyond tantalising the taste buds.
Overall: A tasty steak pie, but woe betide the good folk of Barrhead if they run out of napkins again.
Gravy Factor: Messy Gravy. More pastry spoon than silver spoon.
The next helping of pie will be from an as yet undetermined location so keep your eye out by following me @MFPTasty.
However, until next time, go forth and eat pie!
It’s Meat Filled o’clock and this latest offering comes from the Southside Clasico in Barrhead between local rivals Arthurlie and Pollok. When I arrived at a sun-drenched Dunterlie Park it became apparent that a summer quiche would have been a more appropriate way to take in this derby day clash than my usual match day snack of choice, but as champion of the humble pie nothing was going to stop me munching down once more on that heavenly combination of meat and pastry with the same gleeful gusto as always.
So without much further ado, and with a Solero on standby, let’s rate some pie!
Where: Dunterlie Park, Arthurlie v Pollok, West Superleague Premier Division
Price: £1.20. A price that come rain, or in this case, shine will forever be engrained on my memory as the price to be for scotch pies in junior football during the 2013/14 season. Will the prices go up next year? We’ll have to wait and see.
Presentation: Although this was wrapped in the ever classical medium sized white napkin unusually for a junior scotch pie it was presented in a silver tin foil case which whilst keeping the pie warm contained a heat that was mercifully gentle on the finger tips.
Meatiness: I’m going to be honest here before I get started. I’ve been to Dunterlie for a number of years and in my head the pies have never lived long in the memory and I was concerned that it would be destined to take it’s place alongside some of the other ‘Bog Standard Bisto’ offerings encountered this season. However something had changed and I am pleased to report this was a well seasoned savoury morsel. Although not packing the fiery kick of pepper that so often gets my taste buds going the flavour of the pie itself was warming enough to compliment the pleasant late spring day that was bestowed upon me. Throw on the customary dollop of brown sauce and you had a perfectly pleasant mouthful of meat to satisfy yourself with.
Pastry: The pastry was of the well fired variety, not to everybody’s taste but for me it always adds a charred and bitter note that compliments the meat and sauce combo that will always be there when I do these reviews. It was maybe a little soft underneath but there was no sticking to the tin foil case and as such no spillage occurred the more I bit through. However apart from being well fired this was a pretty bog standard pastry that was designed more to hold the meat inside than to add a buttery wave of flavour.
Overall: A pleasant surprise of a pie, not spicy but well seasoned and savoury. The overly crisp edges may put some people off but the addition of brown sauce made a flavour trifecta that made it worth a nibble on one of Glasgow’s sunnier days.
Gravy Factor: Surprise Gravy. May not be a pie of the year contender but certainly worth parting with your £1.20 for.
Another pie down and as it stands only a few more to go this season. As this will be the last one to appear on the pages of the Albion Rovers programme this season I just wanted to say thank you to the good folk at Cliftonhill for giving me a platform to share my pie based nonsense. I hope you’ve enjoyed reading it as much as I do writing it. If you want to keep track of my pie journeys over the summer and any of my other football work you can do so by visiting http://www.meatfilledpastries.com, my next offering will come from Junior Cup Finalists Glenafton Athletic.
However until next time, as always, go forth and eat pie!