What’s up pastry posse!? Welcome to Pie Review 153: The Ardrossan Winton Rovers Bridie. These reviews were always a device designed to not only talk about pies and pastries but also to big up some of Scottish football’s lesser lights. I go to a lot of football grounds and over the past few months I’ve resolved to accept that I am indeed a bit of a groundhopper. Whilst some people get excited by a new series of Game of Thrones or the discovery that there is a new place to go hunting for Pokemon (that’s not a dated reference, I know people who still do it!) I get a buzz from an away cup draw to a place I’ve never been or the news that a spot in my midweek schedule has freed up and there’s a game of football to be had and a pie to be eaten.
This was my second visit to Winton Park having previously driven down a few years ago during one of those weekend’s where the fixture list had been decimated but the Rovers park had survived. As I had the car it was very much a case of ensuring that I had made it in for kick off and that I got myself a tasty pastry treat (Pie 84: The Ardrossan Winton Rovers Pie) but on this visit the supporters bus ensured I had ample time to explore the facilities. I was impressed. From the surprisingly large social club located within the stadium, the walls adorned with a potted history of this Ayrshire side, to the various little stadium quirks dotted around the place from the wheelbarrow beside the stand to the Winton Rovers wall at the far end of the stadium. It’s certainly a place with plenty of intrigue to be found. They also have a pretty well stocked pie hut courtesy of The Kandy Bar meaning that despite my previous visit there was still some new pastries to be had.
So without much further ado, let’s rate some bridie!
Where: Winton Park, Ardrossan Winton Rovers 1-2 Pollok, West of Scotland Cup 1st Round
Price: At £1.50 this is a pretty standard pricing strategy for your core pastry range (pies, bridies and sausage rolls) and well within the bounds of acceptability for a junior football match in Scotland.
Presentation: Keeping things simple this bridie was presented on a large white napkin. Double layered for your eating pleasure.
Meatiness: I have had a very mixed past with bridies. I’ve only actually ever reviewed two on the site (Pie 134: The Pollok Bridie & Pie 93: The Rossvale Bridie) but when it has come to competition judging at Scottish Baker of the Year and the World Scotch Pie Championships I am continually amazed at how far out of whack the meat to pastry ratios is in some of the bridie products made by butchers and bakers across the country. It can be quite a hard thing to balance given the prominent use of puff pastry in their construction but thankfully with this offering the ratios were pretty good. The filling was generous and moist. It did perhaps make it a little bit difficult to eat as you continued to break down the pastry walls surrounding it but the flavour was very good. Strong and meaty with a hint of onion flavour that added a little layer of sweetness to the overall bite. Most importantly the ratio was right, and for that I was incredibly grateful.
Pastry: The pastry was, as you would expect with puff, lovely and flaky but it’s golden colour and restraint in volume are what made it really stand out on this bridie. It was unusual to see a hole on top of the pastry but part of me wonders if this is what helped in preventing an over-abundance. The base was well baked too meaning that the pastry here was also holding up it’s end of the bargain.
Brown Sauce: Now, given that one of my main gripes with a bridie against a pie is that they can often be a little dry you would think I would be all about the condiments here but logistically they don’t really work. There is no place for the sauce to sit comfortably and no upper lip to catch the flow that occurs when you tip the pastry towards your mouth. With that in mind there is no sauce here.
Overall: Tasty filling and golden pastry on a bridie where the ratios were just about spot on made for an overall enjoyable eating experience.
Gravy Factor: Well balanced gravy.
So far the weather has held out as we head towards the 5 month extravaganza that is the Scottish winter time so we shall continue at pace on our journey of meat filled pastries. Next up will be a steak and gravy pie from St. Mirren Park as we jump on the road to France with the Scottish Women’s team as they take on the United States in a glamour friendly.
However until then, 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 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.