central league cup

Pie 117: The Carluke Rovers Pie

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My apologies to the good folk at Carluke Rovers, I should have done this two weeks ago but as my fellow supporters of junior football know at this time of the season free time comes with an even greater premium as clubs play 2,3 or even 4 games a week! It can be a bit of a slog for players, managers and supporters alike as you jump from town to town in the mad dash to get the season wrapped up before the summer really comes. Whilst arguments cold be made about summer football and artificial pitched in truth the junior calendar doesn’t really help itself to begin with as cup after cup are played until even wee Jimmy the groundskeeper has won a trophy too.

In some way’s I understand it; the Sectional League Cup give fans guaranteed derbies whilst bigger clubs get to boost the coffers of their less fortunate neighbours every second season whilst the Central League Cup at the end of the season gives teams with not much to play for some meaningful fixtures to get their teeth into. At the same time though what is the need for a cup where the exact same participants take part in it twice, all be it with slightly altered formats. I’m coming at this from a Glasgow based perspective but I know that the same problem abides both west and east of the place I call home. As you may have gathered by now I’m not one to turn down a game of football but even I, as an individual who breaks out in a cold sweat at the thought of a Saturday afternoon in Homebase, think something needs to be done to jazz up these perceived ‘diddy’ cups.

With all that being said, and to stick to my wholly contrary roots, today’s pie review comes from one of them and the Central League Cup 2nd Round, so without much further ado let’s rate some pie!

THE SURROUNDINGS

Where: The John Cumming Stadium, Carluke Rovers 0-3 Pollok, Central League Cup 2nd Round

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Price: At £1.20 this pie was bang on message with the rest of junior football as a whole although it would be fair to say that it was perhaps a littler more expensive when compared to some of their previously visited divisional rivals.

Presentation: Medium sized white napkin that was bigger than the circumference of the pastry that sat on it. It’s all you need really.

THE PIE

Meaty!
Meaty!

Meatiness: This was a substantially sized meat filled treat with coarsely ground mutton populating nearly every cavity of its pastry tomb. The meat was well-flavoured and if ever I was to describe mince as succulent this would be it. That said, with succulency (pretty sure I’ve just made up a word) comes grease and in this case the dreaded drip test very nearly put paid to a new pair of trainers. Luckily my time spent in St. Petersburg as Galloping Horse #2 in the Russian National Ballet production of Calamity Jane meant I tip toed my way around the fatty splashes trouble free. Grease never harms the flavour unless it’s excessive but it does make eating it that little bit more treacherous.

Pastry: The pastry was well-baked and sturdy enough to support this fairly moist pie. There was a little rim of boil out on the top but the base was near perfect in its cooking. To be honest not a lot to say here as it was a solid, if unspectacular, effort all round.

Brown Sauce: The bottle had all the hallmarks of being found in a popular high street frozen food chain, that doesn’t mean it wasn’t good though. Zingy, spicy and fruity like a good brown sauce should be.

Overall: Nice flavoursome meat, solid pastry and a decent brown sauce makes this a good effort. A little less grease and you’re on to a winner.

Gravy Factor: Moist.

This is the first of an unintended double-header from Carluke as their Chicken Curry Pie gets ready to go under the Piecroscope.

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’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 93: The Rossvale Bridie

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The worrying thing about the prospect of writing a book is that there is a lot of words involved. I’ve never really thought about it but since this little venture started with Pie 12: The Rob Roy Pie I reckon I’ve probably managed over 75,000 words dedicated to pie whilst championing football’s cause across all levels, mainly junior but with more than a nod to the senior and ladies game. There’s even a couple of pies from across the globe…well England but you get my point.

Along with all the peripheries that this journey has brought me that’s some achievement but it’s beginning to dawn on me that amalgamating all these tales of pastry themed whimsy is going to take all my accumulative nous not to end up with a soggy bottomed mess of pie all over the pages. The premise will be simple, it’ll be about pies and the journey of discovery that has taken me across the country whilst reflecting on some of the more bizarre things that have happened along the way. Will this be my pastry zenith? Only time will tell.

As it stands though we need to reach that magic hundred and leading on from, Pie 88: The Spartans ‘Haggis & Neeps’ Pasty, there is another non-pie based pastry snack on the way from Rossvale.

So without much further ado let’s rate some pie! I mean, bridie.

THE SURROUNDINGS

Where: Petershill Park, Rossvale 0-2 Pollok, Central League Cup 2nd Round

You could almost kid yourself on this was Summer.
You could almost kid yourself on this was Summer.

Price: £1.50. The same price as the previously reviewed scotch pie offering from the same venue, more than the single golden nuggets I’ve had to part with in previous weeks but still nothing to be sniffed at.

Presentation: It was one of those half and half paper and plastic bags which the bridie was wrapped into as tightly as possible. There was a small napkin dispenser at the counter but thanks to a bumper crowd there was but one dangling in the wind from it by the time I arrived twenty minutes in. When I started reviewing my pastries this kind of shortfall would annoy me but as I learned about the clubs and how they were run I understood the fine balance those at the very bottom of the game have to find between maximum profitability and the need to avoid a loss. Maybe ‘bigger’ clubs should be better at sharing knowledge in this respect rather than turning up and having a moan. Just a thought.

THE PIE

Well Bridie...
Well Bridie…

Meatiness: The reason I prefer a pie to most other pastry snacks is that the ratios usually always work to the benefit of carnivores everywhere with the pastry acting as supporting cast to the meaty main event. In a bridie the balance isn’t quite the same, I’ll come onto the pastry in a bit but it’s important at this juncture to highlight that to get to this bridie’s core you had to chomp through layer upon layer of pastry. Once there you were greeted with a well seasoned and moist oniony mince parcel, it was just rather small.

Pastry: As I have just highlighted there was an abundance of pastry to be had with this football snack. It was beautifully golden and flaked away well, it was consistent all the way round and had just a few layers of softer pastry underneath the initial crispness that eased you into a bite of meaty goodness further in. Due to a lack of pies, a number of my fellow fans had opted for a bridie and could be audibly heard singing the praises of this pastry surround.

Brown Sauce: Much like a pasty to add sauce to a bridie is an invitation for an ever flowing waterfall of brown sauce flavoured goodness ending on the floor around you with no obvious pool for it to lie in. No sauce here.

Overall: A tasty meat filled pastry, heavy on the pastry and perhaps a little light on the filling.

Gravy Factor: Sometimes I like to get a hunk of bread and sook up all the gravy with it. There just wasn’t enough gravy here this time.

Number 93 is in the books. Thanks to the wonders of modern-day Retail I currently have a Washing Machine scheduled to arrive at my flat sometime between 11-3 on a Saturday! I mean really!? Hopefully I can get that fixed and will be reviewing a luxury pie from Largs Thistle.

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. 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.