Welcome back to yet another edition of everyone’s favourite location for meat filled musings. This week I have myself the rare treat of getting to a review a pie for free, well kind of.
On Sunday 14th April Spartans took on Hibernian and Rangers took on Glasgow City at Broadwood in the SWPL Cup Semi Finals, as opposed to just turning up as a fan I was carrying out some duties as part of the SWPL Media Team creating some content and supporting with the running of the @ScotWFootball social media accounts. I’ve officially been involved for a couple of months now and it’s been interesting getting a view on the challenges often faced from the inside. A recent Scottish Supporters Network survey showed that of the 5,773 people surveyed only 1% (approx. 60 people) said they regularly attend women’s football. A complimentary question to this asked the reason for this apathy and I wanted to focus on the biggest two.
Knowing when and where the game was on (43% of respondents highlighted this as a reason for not attending)
As a long time supporter of women’s football I can sympathise greatly with this view point as in times past I have got to game day still unsure when and where a fixture would be. In this recent season though there has been massive strides made with the creation of an updated SWPL (Scottish Women’s Premier League) site as well as a refreshed Scottish Women’s Football website. The league have set up a partnership with the excellent Football Stadium Prints with the images he creates being used to promote every match day including date, time and location. On my part contextualising what these games mean and what kind of contest you can expect are equally important and so via the SWPL feed I now produce match cards giving this detail along with recent form, league positions and points to date. It’s getting better but the challenge is still there, a crowd of over 500 attended the two SWPL Cup Semi Finals combined, yet the Twitter following of the four competing sides alone is over 38,000 in number and converting those numbers into an increasing number of bums on seats is just one place where I think efforts should be focused.
Top Tips for Knowing when and where the Game is
- Follow @SWPL and @ScotWFootball on Twitter
- Visit the SWPL and Scottish Women’s Football websites
Better promotion from the media (39% of respondents highlighted this as a reason for not attending)
Currently as a result of the data provider used by the BBC to populate their feeds both SWPL fixtures and tables aren’t available on the BBC Sport Scotland website. It’s annoying but until the coverage and support for the game increases the incentive for these data providers to have this information available remains less than it would if there was millions of pounds at play. It’s a vicious cycle but one that again is improving.
BBC Alba provides regular live coverage of Friday night SWPL fixtures. Whether the scheduling of these against rival games could be better is a debate I could have for days but it is progress. The SWPL Media team is small in number but it is getting bigger and with that comes the opportunity for more coverage, more audio and more highlights. A subscription to The Scottish Women’s Football YouTube channel will not only give you access to match highlights but also provide with you post match reaction and coverage of cup draws amongst other things. There is also the recently launched Anyone’s Game Podcast devoted to Scottish Women’s football and I’d love to help get one set up for the league proper at some point. There is also a movement afoot to help heighten coverage of the game even further ahead of the national side’s World Cup farewell match against Jamaica at Hampden where a new record attendance will surely be obtained.
It’s not going to be easy, I along with many others, devotes hours of free time to help promote the game but for the moment you may still need to go looking for it just a little.
Top Tips for finding media relating to Scottish Women’s Football:
- Subscribe to the Scottish Women’s Football YouTube Channel
- Listen to the Anyone’s Game Podcast
- Follow Leading the Line (I’ll be doing more women’s content as the men’s season comes to the end).
I make no apologies for using this forum to help promote the women’s game, it deserves the focus to last and to not just be a fleeting national notion with a World Cup on the horizon and I’ll continue to share what I can along the way but for now, let’s get back to the business of reviewing pies, and this scotch pie offering from Clyde FC.
So without much further ado, let’s rate some pie!
Where: Broadwood Stadium, Spartans 0-3 Hibernian, Rangers 1-5 Glasgow City, SWPL Cup Semi Finals
Price: This Scotch Pie cost the equivalent of one full day’s work of manning the Scottish Women’s Football Social Media feeds. So if I put zero value on my time then this pie was indeed free. I very nearly didn’t get one in the media scramble but as the words you are reading can testify to, I did and I was glad because it would turn out to be both my breakfast and lunch that day.
Presentation: Mixed in with all the sandwiches on a plate in the media centre this pie came in a silver tin foil case, the kind of case that has housed pies across Scottish football for years now.
Meatiness: Not one to wax lyrically about here, not that it was bad, in fact it was perfectly good. Nice level of spicing with a faint pepper kick in the background and with the texture you would want to find in a good scotch pie. It’s not going to see me rushing back to Broadwood for another but at the same time it didn’t leave my tastebuds disappointed either.
Pastry: Held well. Crispy edges, sufficient colour on it, did the job.
Brown Sauce: A tangy little sachet that added a zing to the overall eating experience.
Overall: Absolutely nothing wrong with it but at the same time nothing that will have me champing at the bit to induct it into the Meat Filled Pastries Hall of Fame. These factors make for a pretty boring pie review but if you were to get hungry at Broadwood this pie would certainly do you no harm.
Gravy Factor: Standard Bisto.
Next up, I cross the border for some Good Friday fun where I take in Carlisle United vs Lincoln City in the League Two promotion race? 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.
Hello and welcome to the second of two reviews from the terraces of The Falkirk Stadium. Last time out Pie 156: The East Stirlingshire Steak Pie went under the piecroscope as not only did we get to taste a new pastry sensation but also dished out the first ever Meat Filled Pastries Awards for 2018. If you want to know who won the key awards of Best Scotch Pie, Best Luxury Pie and Best Non-Pie Pastry then please go have a look. It stirred up the kind of debate between fans on Twitter that only a pie could do.
Before we get into the meat of this pie matter I wanted to take a little time to talk about East Stirlingshire. The first club to fall victim of the Scottish Pyramid promotion system they lost out to Edinburgh City at the end of the 2015/16 season bringing to a close a 61 year association within the current national league set up. Having left Firs Park, a ground I unfortunately never made it too, they moved to Ochilview home of Stenhousemuir before taking up residence at The Falkirk Stadium at the start of the 2018/19 season.
As I stood towards the back of the main stand on a pretty chilly December evening I was taken once again by the commitment that we as football fans show. Now to be fair, and to not over-romanticise, the crowd wasn’t that big and there was an air of apathy on the pitch that was permeating into the stands. An air that lifted when the on park casualness started to rile those watching on. It was even bugging me and I was a neutral! Don’t assume that this is reference to apathy is designed to diminish the support, all these supporters should be (and I have no doubt are) valued but instead probably more of an indication as to how their season had gone to date, sitting as the club did in the lower half of the Lowland League table. It’s not easy supporting a club at this level but there are always people that will bleed the colours when cut clean but for The Shire who – on the face of things – have been battered about as much as anyone has been over the past few seasons the support is even more impressive. From the 8 point season of 03/04 to the threat of losing full SFA member status after many a 42nd place finished in the league. They had to leave Firs Park, their home, due to rising costs and of course you cannot ignore the aforementioned relegation in 2016. It truly is testament to the commitment fans have to their teams that they continue to carry on.
The move to The Falkirk Stadium has been viewed positively and the ambition very much remains to see the club promoted back to League Two and always with any club I wish them the best in achieving their goals.
For now though let’s get back to the pies and 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 £2.20 this was 20p cheaper than the previously reviewed steak pie. I should note here that the picture above highlights the presence of a Steak & Stornoway Black Pudding Pie however my excitement soon disappeared as it became apparent that a trip to see East Stilringshire’s landlords would be required to take on board this potential tasty treat.
Presentation: Identical in nature to its steak filled brother. Inside a silver tin foil carton and atop of some large white napkins.
Meatiness: This pie was laced with that unmistakable scotch pie flavour with the spicing adding a smidgen of heat and a dash of both sweet and savoury. There was a little peppery kick which I always enjoy at the terminal point of consumption. Not loads to say here but that doesn’t mean that this wasn’t a decent little filling.
Pastry: You could almost see the fingers of the baker as they hurriedly pushed the lid against the pastry walls and on top of the filling. It meant that it looked a little ragged but those undulating sides added a layer of crispness to the bite that a neatly tucked in lid wouldn’t have. The pastry was a little soft underneath with a dusting of flour again helping to prevent a sticky situation but overall it was well-baked.
Brown Sauce: The sachets of sauce on offer were tangy and a little sweet adding some more notes of flavour to the overall experience. They were also an appropriate size to get a good coverage on top of your pastry. To often these sachet’s are tiny, and require multiples of to make them worth their while.
Overall: Not a looker, but a pretty decent example of a scotch pie.
Gravy Factor: Crispy Bisto
The pies at East Stirlingshire may not be particularly groundbreaking but you can do a lot worse than just offering up good, honest tasting pastries. I’m back to having an empty basket of which to draw reviews from but I’m keeping my eyes peeled for some hot pie action to take on board. I will be attending the World Scotch Pie Awards on the 15th January and I’m hoping to be able to speak to some of the winners and do a bit more in-depth coverage on one of my favourite days of the year.
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 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.
Welcome to another meat filled adventure as we continue our journey into the heart of matchday cuisine. This time out we find ourselves in the land where the Borders and Lothians meet as Easthouses Lily take on Hawick Royal Albert in the newly formed EOSFL – Conference A. One of three leagues formed as a result of the great junior uprising that occurred in the summer of 2018. Don’t know anything about it? Then why not pre-order the latest issue of the The Football Pink (here) where I go into depth about the summer that was on the junior football scene in Scotland. It’s only £3 and there’s tons of other stuff too in this Brexit themed issue.
Also, rather excitingly, I now host a weekly podcast on the Heart & Hand Network looking at all things La Liga, this goes hand in hand (no pun intended) with my role as the Iberian Expert on the European Hangover and my weekly Iberian contributions to their website too, which – if you fancy it – you can find here.
This week I again take to the mic on the Nugent4Nil show with Robert Burns on Pulse FM where it will be the usual mix of pie and junior football based nonsense. If you want a listen you can tune in on Thursday night 7-8 using the old school wireless on 98.4FM if you’re in the region or online via the Pulse FM website if you live further afield.
Adding in the pie review you’re about to read, my desire to get a book done, get a regular La Liga feature column up, my weekly Infographics for Pollok, training for the Great Scottish Run and having a real job to deal with it’s all go at MFP Towers just now. Feels good but.
Anyway that’s all the shilling done for now, so without much further ado let’s rate some pie!
Where: Newbattle Complex, Easthouses Lily 1-0 Hawick Royal Albert, EOSFL – Conference A
Price: At £2 this could be viewed as tad on the dear side for a non league pastry however I have often said given that the provenance of the pie will be more traceable and the need for funds at this level more pressing an extra 20p or so isn’t really too much of a concern compared with some of the high priced atrocities that can be found in far bigger stadiums. Again a steak and scotch pie cost exactly the same here!
Presentation: Ever had a pie in a paper bowl? Well now I have. It looked great for framing a picture of the pie but is a little odd, small self service serviettes were available from the counter beside the pie stall and I did notice that later the bowls were replaced with paper plates. If this was an attempt to use up stuff they had lying around then I commend the intuition but I’d still say that a napkin is plenty.
Meatiness: This was a tasty pie with a well textured meat filling. It didn’t have much of a pepper kick to it but had just enough spicing for it to pack some punch flavour wise. Absolutely nothing wrong with it but as you can see nothing to get overly verbose about either.
Pastry: The pastry held the meat well although was a little bit over on the bake meaning that the bottom was a tad chewy. There was some boil out present but personally, despite it being frowned upon at pie judging competitions, I like a bit of that as it often adds some character to the pie and sometimes a wee extra spike of something to the flavour.
Brown Sauce: I think I got salt and sauce’d here as the brown sauce was a vinegary assault on my west coast tastebuds almost ruining the pie. In retrospect, given Easthouses location east of Edinburgh I should have used my noggin and perhaps given the sauce a miss here.
Overall: Decent pie, just watch out for that brown sauce.
Gravy Factor: Good Gravy.
One last thing before I wrap this review up and that’s a nod to the views from the far side of the Newbattle Complex ground out onto the Pentland Hills. Views like that are often the making of a lower league adventure and as the late summer sun came down it was hard not to find myself thinking that Scotland is awfy bonny sometimes. Next time up will be a review from Lesmahagow as they loooked to cause an upset in the Sectional League Cup.
However until next 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. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast and The Football Pink as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. 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.
Welcome to the latest edition of Meat Filled Pastries, Scotland’s
only premier football pastry reviewing website. The season is now fully underway in Scotland and given the sun is still shining that little bit later I’ve been able to build up a bank of pastries for your perusal over the next few weeks.
But for now a question for your consideration. When do you have a pie?
Do you have it at the start to help soak up some pre-match beverages safe in the knowledge that you won’t miss any of the game or do you wait until half time and gamble on the queue going down quick enough so that you’re back in your spot before the action re-commences? Some, the most gambly of gamblers, will wait until after half time, avoiding the queues but also running the risk that there will be no pastries to be found.
Routines exist across the globe. When I lived in Spain I was often amazed about some aspects of a fans match day repertoire but perhaps none more so than the tradition of “El Bocata por el Descanso” – the sandwich for the break – where even the mere suggestion of eating your jamon or chorizo piece before the mid game interval would be met with utter contempt. However as soon as the referee has removed the whistle from his lips to signal the end of the first 45 minutes en masse the crowd will go into their polybags brought from home, unwrap the tinfoil and tuck into the sandwich of their choice, no doubt explaining during each chew how much of a “puta” the referee is because nothing excites a Spanish fan more than being antagonised by the arbitro’s performance.
For me, I prefer the before match approach, it almost always guarantees receipt of a pastry which is helpful when you run a website reviewing them and – on a Saturday at least – it will double as my first “meal” of the day. So on arrival at New Western Park, that’s exactly what I did.
Which means, without much further ado, let’s rate some pre-match pie!
Where: New Western Park, Renfrew 1-1 Pollok, West Premiership
Price: At £1.50 this pie was once again in the junior pie pricing sweet spot. As an aside, I noticed that the steak pie, usually deemed as luxury on these pages, was exactly the same price. Bargain.
Presentation: In a recent review of the Kelty Hearts pie I had commended the Fife club on their use of colour coordinated napkins. At Renfrew, who’s large napkin was of substantial size to hold and mop with, it was not blue or white (the team’s colours) but a bright sunflower yellow. Given the proximity of IKEA to this ground, would I be wrong to speculate on the influence the Swedes may have had here? Almost certainly but I’m doing it anyway. Good napkin though.
Meatiness: This was a pie that, for me anyway, hit all the right notes. The meat was of the right texture with a nice moistness to the fill meaning that it both held together but also broke away quite easily. It was also very savoury with a slight pepper kick to it as you went through without the heat ever building to anything more than a hum. I thought it was pretty good.
Pastry: This pie had a smooth top with no steam hole present. The edge was crisp on top and the base solid. There were a few cracks in the side of the pastry bringing it’s overall structural integrity into question and the top was perhaps a little thick but in general I would say that it was more than satisfactory.
Brown Sauce: After the Cumbernauld Colts debacle we returned to routine with a splash of brown sauce to help enhance those spiced meat flavours.
Overall: Tasty meat that I did find myself keen to take another bite of with pastry that did the job despite a couple of small flaws. Feels like a while since I’ve been able to review a good solid scotch pie, but I would say this was one.
Gravy Factor: Ahhh, Bisto.
So a decent effort from Renfrew and the junior pie adventures continue as next up we have a behemoth of a steak pie from Troon FC before something a bit different from the senior ranks.
Until next time though, 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 as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. 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 and welcome to another edition of Meat Filled Pastries home to all your football scran needs from Scotland and beyond. For this week’s review I headed east to Kelty in the Kingdom of Fife to see how the newly promoted Lowland League side are shaping up and to also get a look at how the club has transformed itself over the last couple of years since it’s decision to leave the junior ranks and seek pastures new in the Scottish senior football set up. I cover that very topic in the next edition of The Football Pink (of course I’ll be punting that on you in the not too distant future) and so won’t dwell on it here but would like to take a few lines to share a couple of observations from my visit to New Central Park.
The first thing that strikes you is the – and I hate using this word in a football context – branding. You would have to be blind not to know that you were at the home of Kelty Hearts. Along with the name of the club and crest plastered on any free bit of space the ground itself is awash with support from local businesses. I go to a lot of lower league football and never has a ground looked more like a Mexican football shirt than the barriers and walls here. The final thing to notice, and you will notice it, is the construction of a new all-seater stand, replacing what was before a fairly small piece of covered terracing. The Kelty Hearts twitter feed shows the transformation in tweet form and the difference is clearly there to be seen. This is a team, that on the face of it, are going places.
Whilst I wish Kelty Hearts success on their new adventure, I of course am even more interested in is how good their pies are. So without much further ado, let’s rate some pies.
Where: New Central Park, Kelty Hearts 4-1 Brora Rangers, Friendly
Price: £1.50 for a scotch pie. This seems to have evolved into the pricing sweet spot for a top level non-league pie. Considering that in your local butcher these can retail from anywhere between 80p to a £1+ per pie it’s really not much to pay for a hot lunch.
Presentation: Going back to that branding for a second and the presence of a medium-sized napkin that was not white but maroon, just went to show the thought behind the Kelty project.
Meatiness: This pie was an interesting one. Focusing on the meat first and the initial taste was very good. A savoury hit of loosely textured meat with a subtlety of spicing that was all in all a very pleasant bite. As I continued to make my way through my 3pm lunchtime snack I noticed an ever growing build up of salt in each bite. At first the strength of this was fine – I’m OK with a generous flurry of salt usually – but the closer to the end of the pastry I got the more that slight hum turned into a crescendo that eventually drew most of the moisture out of my mouth leaving me to reach for a cold beverage. I’m almost certain that this wouldn’t have been the norm and more an over-zealous hand when making the filling. Sometimes you give a pie the benefit of the doubt, and on this occasion it seems the right thing to do as up until then we were on to a winner.
Pastry: The pastry was a lot darker than you would usually have on a scotch pie, not as a result of an overbake but of something else, that despite six seasons of doing this I am unsure of exactly what. It would be remiss of me not to mention that the pastry walls were lacking a little in structure almost splitting exactly into quarters meaning that a little juggling was required but it all tasted fairly good.
Brown Sauce: HP – best of gear.
Overall: Rein in the saltiness and sturdy up those walls and you have yourself a pretty decent wee pastry here.
Gravy Factor: Mibbe just a few granules too many.
So that’s the second review of the season in the bag. As every season goes by it becomes that little bit more difficult to find new pastries whilst also regularly following your own team especially when they become settled in a league so I’m toying with the idea of doing some re-visits of previously reviewed pies. Especially some of the earlier ones where the reviews were mere footnotes compared with some of the behemoths that now can occupy these pages. Hopefully though I can keep those new pies coming.
Until then though, 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 as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Spanish football expert. 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.
I’m making use of a rare hangover free Saturday morning to bring you another edition of Meat Filled Pastries. The original plan was to head out for a Park Run but I have been wiped this week so I’ve swapped the tarmac for typing. In two weeks time however I won’t have that option as I take part in the Glasgow Men’s 10K (the running shoes are on stand by for tomorrow morning). Once upon a time I couldn’t run ten metres without my body questioning what madness had taken over. There’s still times when that madness still descends so to keep me right I always run for the Kick Cancer’s Backside Fund in memory of my mate Smit who died aged 28 from bowel cancer.
If you like my stories of pie, think cancer is a bastard or have a few pennies to spare then the link above takes you to our fundraising site. All donations go direct to the Bobby Moore Fund for Bowel Cancer Research. We’ve raised over £40,000 since his death and I continue to be astounded by the generosity people can show. If you’ve read this and have donated then thank you.
Right, charity shilling complete let’s get into the meat of this matter and so without much further ado, let’s rate some pie!
Where: Campbell Park, Saltcoats Victoria 0-11 Pollok, West of Scotland Cup, 2nd Round
Price: £1.70. Yes this is expensive for a junior pie but in some way, as I watched the players of Saltcoats chase shadows during an 11-0 defeat, I was at peace with this. If I have to pay an extra 20p to help keep these players playing (at the very bottom rung of the junior ladder where glory is seldom an option) for another season then no worries. I’d be the first one to bemoan a club going to the wall due to a lack of funding. As an aside Saltcoats are yet another Ayrshire based junior outfit who offer up a Killie Pie for consumption, albeit at a slightly higher price point.
Presentation: A rarely seen in the juniors shiny silver case meant that on this, one of Scotland’s sunnier days, the pie seemed to retain its heat for eternity. A single sheet of white kitchen roll provided some respite from juggling the straight out of the oven case.
Meatiness: I think if I had to describe the filling of this pie it would be as functional. The meat was decently textured and flavoured with no stand out contributing factors. There was no discernible kick to speak of but the filling held well inside the pastry case and as my first meal of the day after a few pints it more than did the job of satisfying my hunger.
Pastry: Again another functional piece of pie making, kudos for ensuring that the pie was sealed well enough that it didn’t stick to the bottom of the tin and it did have a nice crisp texture to the bite. The kind of crispness where you can break a bit off and dip it into the condiment of choice atop of your pie. Which brings us neatly to…
Brown Sauce: I was a bit reckless with my squirt and so a thicker than normal layer of Asda’s (I think!) finest added the vinegary, spicy tang that only brown sauce can.
Overall: If you’re hungry and want a pie. This will do the job.
Gravy Factor: Standard Bisto.
Another pie bites the crust (love a pun!). I have a bridie review lined up next from my hometown club and the Southside’s finest, Pollok. I’ve decided that whilst the junior season wraps up I’m going to get through as many pastry reviews as possible knowing that I have a couple of long reads and a World Cup of Scran to look forward to.
But 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.
Finally after what feels like eons, it’s time for a new pie review. Well that’s not strictly true as last month I once again dusted off the net lined hat, tow my white coat down from it’s trusty hook on my bedroom door and headed to my second Scottish Baker of the Year Judging Day in the Kingdom of Fife.
WHist the Scotch Pie Championships focus soley on the pie and is very much incumbunt on the piemaker deciding that their pie is the best of the best Scottish Baker of the Year relies on over 22,500 customers to pick their favourite baked goods from across the country. Split across seven categories I always worry about the early on-set diabetes that the cakes and biscuits sections will bring the judges there, whilst the idea of judging 100’s of loaves, looking for a grain even slightly out of place to differentiate between good and excellent, is to daunting a task for this man.
Luckily though, I was placed on home turf in the savoury pastry section and over the course of 4 hours me and my fellow judges heated, cut, fondled, sniffed and tasted 151 savoury treats all in the hope of finding the ultimate in Scottish savoury pastry cuisine. It’s always a fun if somewhat filling day and I think the winner is a belter, but to tell you what that is I’d have to kill you so whilst we wait for that announcement next month let’s get elbow deep into a pastry I can talk about, the latest entry into Meat Filled Pastries catacombs, the Girvan FC Scotch Pie.
So without much further ado, let’s rate some pie.
Where: Hamilton Park, Girvan 0-5 Pollok, West Superleague Premier Division
Price: £1.20. As this journey of pie enters its fifth (yes fifth!) year it’s still heartening that you can find a pie that won’t break the bank. £1.20 for a hot meal will always be a bargain.
Presentation: A classical presentation style with the pie being presented on a medium-to-large white napkin. Ample room to hold the pie and dab the corner of your mouth at the same time.
Meatiness: As the small sign on the heater proclaimed this was very much a butchers pie. The fill was generous to the point of bursting with the meat well textured and perhaps just a little bit coarser than you would normally expect from a scotch pie. Whilst scotch pies are usually kissed with pepper and mace, along with what ever other secret spices the producer decides to use, this pie was seasoned simply with salt and pepper allowing the flavour of the meat to really sing. The meat was savoury and although it took a couple of bites for my palate to tune in to this filling, once it did, I found myself nodding along with every bite, a sure-fire sign that this was indeed a tasty pastry.
Pastry: The good news continued with the pastry, I mean look at it! Not only incredibly neat but also golden around the bottom, top and sides with not a hint of under-baking where the meat meets the pastry, something that was strangely all too prevalent on the aforementioned judging day. It held up well to the bite and at no point did I feel a juggling motion was required to prevent spillage.
Brown Sauce: HP. It appears there really was no messing about with this Girvan Pie.
Overall: Now maybe because it’s been a while since I’ve done one of these reviews but this was a really good scotch pie. The filling was meaty and tasty despite not having my favoured pepper kick. The pastry was near as perfect as I’ve seen at a football ground and overall I contemplated on more than one occasion getting another one.
Gravy Factor: Fit as a Butcher’s Pie.
Yes, that was some good pie, and as I mentioned I very nearly went and got a second but then, the next item down piqued my interest and it’s gargantuan golden glint caught my eye which is good news for you dear reader as next up I will have a second review from Girvan in the form of a, rarely seen on these pages, sausage roll.
I also have another edition of the International Soccer Scran Series I’m working on so the content will keep on coming before the seasons over. But 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’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.