Hello and welcome to the first pie review of the new year. 2019 will see me continue to try to find the best match day pastries around. One of the questions I often get asked is who makes the best football pies. I’ve often shied away from it as I’m not sure what the right answer has been, but with a new year comes new ideas and for the very first time I present to you the 2018 Meat Filled Pastries Awards.
I’ve split this into 3 categories – Best Scotch Pie, Best Luxury Pie, Best Non-Pie Pastry. I should note that at this point that this is for only new pies consumed in 2018, to include pies tasted more than a year ago just doesn’t feel right. So here we go:
Best Scotch Pie 2018 – Pie 131: The Bathgate Thistle Pie
A former World Scotch Pie Champion this offering had all the key components a good scotch pie should have all just fine tuned and turned up a little. Honourable mention to Pie 153: The Partick Thistle Pie for keeping the senior flag flying.
Best Luxury Pie 2018 – Pie 151: The Cumnock Steak & Haggis Pie
A surprise winner here. Not because the combination of steak and haggis shouldn’t have been delicious, it definitely can be, and it was but because I turned up at Townhead Park with zero expectation of having a new pie to review. To be then greeted with this beauty was truly something wonderful. Honourable mention also goes to Pie 142: The Troon Steak Pie, a pie that could feed a million people quite easily such was its generosity in size and flavour.
Best Non-Pie Pastry 2018 – Pie 130: The Girvan Sausage Roll
This was a tough one to call as it easily could have also gone to Pie 153: The Ardrossan Winton Rovers Bridie but this sausage roll just edges it with its size and neatness in construction tipping the balance in its favour. The smear of mustard inside the pastry an inspired addition.
A strong showing for the Scottish Juniors here. I had a slight concern that I was viewing these with a non-league bias but when I read back through the reviews the words really did speak for themselves. I’m writing this on the 1st January 2019 and so I thought it would be remiss of me not to welcome in the new year with a new steak pie review, this time from the Lowland League as I spent the Friday night between Christmas and New Year at the Falkirk Stadium as East Stirlingshire took on University of Stirling.
So without much further ado, let’s rate some pie!
Where: The Falkirk Stadium, East Stirlingshire 2-2 University of Stirling, Lowland League
Price: At £2.40 it feels like this pastry pricing was a victim of its surroundings being as it was right at the very top end of the non-league pastry pricing structure whilst also being higher than many SPFL pastries.
Presentation: Presented in a tin foil case which sat on top of a super large double layered white napkin which helped to protect your hand from the oven fresh pie.
Meatiness: There was a fairly decent filling held within this pastry. The gravy was well-flavoured and had a nice consistency to it that when you took a bite it popped up through the hole in the pastry. A little dark brown chimney of savouriness to help you power through a cold December evening. There perhaps could have been a bit more meat distributed throughout, and perhaps what was there could have been distributed a little more evenly but it was tasty enough nevertheless.
Pastry: One of the things I often reference when reviewing a pie that has been presented inside a tin foil case is that it’s often a challenge to both keep the pastry in tact and also ensure it is properly baked. One of the method’s of stopping this sticky situation is to line the bottom of the tin with a floury layer. This was what was applied here and whilst it meant the pastry didn’t stick the layer was a little too thick giving a slight raw flour taste to the bite and although it didn’t stick it was perhaps a little soft too although it did stay entirely intact which has to be commended.
Brown Sauce: It’s a new year but the same rules apply. A luxury pie should provide you all the saucey substances you ever need.
Overall: A decent effort. Everything tasted fine but I would have liked to have seen a little more meat in the filling and a little more bake on the base.
Gravy Factor: Decent gravy.
This is the first of two reviews from East Stirlingshire, with review two focusing a bit more on the match day experience at the Falkirk Stadium as well as on another meat filled marvel.
However until then, go forth into 2019 and eat some pie!
Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. A contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert and hosts “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.
Hi folks, I’m finding myself starting to get a bit behind with these again, it’s the way of the junior football season. You go November to February with hardly a fixture to seek and then the clocks change and all of a sudden you are left with a veritable smorgasboard of fixtures to go to at the business end of the season.
I was having a look at the numbers behind the site and was staggered to learn that these here gospels of pie have reached 125(!) countries across the globe. It’s mad for me to think that somebody could be sitting and reading this with their feet up on the beach in St. Lucia, at base camp of Mount Everest in Nepal or whilst munching an arepa at a bar in Venezuela. The world is getting ever smaller and I’d love to think that somewhere somebody has read one of these stories and took it upon themselves to book a flight and head to Scotland all in search of the mythical scotch pie they have so often read about. It sounds mad, but is also the kind of thing I’d decide to do, and if I would then I know someone else out there would too.
That’s never going to happen though if I stop feeding their inspiration so let’s move on to a new pie review from Bathgate Thistle who have their scotch pies provided by a former two-time World Scotch Pie Champions in Boghall Butchers so no pressure here lads.
Without much further ado let’s rate some pie!
Where: Creamery Park, Bathgate Thistle 1-2 Dundee Downfield, East Premier League
Price: £1.50. Slowly creeping more and more into the pricing structures of a junior Scotch Pie, compared with some of the £2+ aboominations you get at senior grounds though it’s still decent.
Presentation: Standard presentational practices here, except it was doubled! That’s right, not just one, but two medium-sized white napkins, more than sufficient to hold the pastry and mop your lip afterwards.
Meatiness: This was a well filled pastry with a little layer of air on top to allow the meat to breathe in its pastry tomb. The texture was just right, easy on the bite and with a little give to it. Minimal risk of spillage unless you started getting reckless. The taste was predominantly meaty and savoury with a light pepper kick that was pleasant and finished with a little linger. You can understand why this pie has seen success in the past, everything done very well from a meaty perspective.
Pastry: The pastry was solid and held well throughout consumption. The base was firm and the top golden, there was a little bit of boil out but I’m OK with that and often believe it adds an extra wee note of flavour to your pastry. I’ve found that when I don’t have a lot to say about the pastry that tends to be a good sign.
Brown Sauce: A squeeze of Asda’s own brand was plenty for this pastry.
Overall: A Scotch Pie Hall of Famer and I can see why as all in all this was just a very good scotch pie, perhaps a little by the numbers, but ultimately you’d be super harsh to try to criticise it.
Gravy Factor: The kind of gravy that you’d be happy to give to everyone from your mates to your gran, nothing controversial, just a solid, well-executed scotch pie.
So a good bit of pie there from Bathgate Thistle. I now have just the two pie reviews and two editions of the International Soccer Scran series to get through over the coming couple of weeks so keep your eyes peeled for more updates. I also feel like there’s something to be done for the World Cup but haven’t fully formed an idea on that yet.
So 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.