And now, the end is near, and so we eat our final pastry…well of the 2018/19 season at least. It’s part two from Prestonfield where we take on the Curry Pie, a pie I very nearly didn’t purchase but boy am I glad that I did.
Before that though I’m a week a removed from my trip to France to see Scotland take part in a World Cup for the first time in over twenty years as Shelley Kerr and her squad headed to the tournament with all the best wishes the nation could muster. By now we know that sadly, it wasn’t meant to be, but I for one enjoyed my time in France, not only following Scotland in Rennes but also whilst taking in a couple of games in Paris too.
I’ve talked about the Women’s World Cup a lot on Twitter, on Leading the Line (go subscribe) and on various podcasts including the Anyone’s Game Scottish Women’s Football Podcast where as well as breaking down Scotland’s performances and the Women’s World Cup in general we cover Scottish women’s football as a whole so go have a listen. One of the topics not to have come up during all these conversations though has been what there is to eat when you visited some of these World Cup venues? Well here at Meat Filled Pastries I couldn’t let the tournament pass without making reference to what scran was on offer.
As mentioned earlier my Gallic adventure took me to two venues, the Parc de Princes in Paris and the Roazhon Park in Rennes. Both venues were awash with your usual big event fare such as chips, sweets, burgers and popcorn, the last of which I’ve never been able to get on board with in life never mind during a game. In Paris, after a fairly traumatic experience trying to get into my Airbnb, I had a dinner of not one but two hot dogs along with a bottle of fizzy pop given to me in a Coca Cola branded novelty cup which now sits pride of place on my desk along with a similar cup from Rennes, both distinguishable by the fact that their place names and a well known landmark were on each.
The catering theme continued the next day in Rennes with one notable exception: The Galette Saucisse. A single speciality sausage from the Brittany region of France encased in a cold crepe which is then fired onto to a grill to give the outside edges some crispiness. Now it may have been the multiple pre-match beers but the fact that I ended up eating three of these bad boys should be an indication that they were a treat to be enjoyed. In amongst all the sponsor splattered options it was good to see that a little slice of Stade Rennais tradition had squeaked into the concessions at France 2019. If you’re ever in Brittany or visiting Roazhon Park I would highly recommend giving one a bash.
Of course because it was the World Cup everything was massively overpriced but I did take some humour from watching some people getting “MWI” on the alcohol free beer being served in every stadium. I’m not going to go any further into my experience because that is set to appear in print in the not too distant future so keep your eyes peeled on my Twitter feed to find out where and when you can read it.
Unfortunately there were no pies, but luckily back home there is always plenty to be had, so without much further ado let’s rate some pie!
Where: Prestonfield, Linlithgow Rose v Tranent Juniors, Kings Cup Final
Price: £1.50! For a luxury pie, bargain of the century.
Presentation: Much like the Steak & Haggis Pie from the same venue this pie came presented on a single medium-sized white napkin.
Meatiness: Jings this was good. This was advertised as just a Curry Pie but was bursting with well cooked chunks of chicken breast, white to the bite and tender. The sauce was well spiced, not too hot, but with a build of heat that had you take the occasional pause. There was sweetness here too both in the spicing and from the presence of fine slivers of slow cooked onion and the consistency was spot on for easy consumption. I was nodding my head as I was eating here.
Pastry: The pastry was perhaps a tad pale but the little steam hole revealing the golden curry filling waiting to burst all over your tastebuds was the kind of tease people queue up for at the peep shows of Amsterdam. The pastry held together well, sufficiently to hold a bite with the puff pastry top adding another textural layer.
Brown Sauce: In my head brown sauce on a curry pie is lunacy and then I saw the person in front of me do it and my world was turned upside down. Of course I didn’t, I had the integrity of Meat Filled Pastries to mantain, but please let me know if you do.
Overall: Really tasty filling making it probably the best curry pie I’ve had in the stands in all my years reviewing pies.
Gravy Factor: I’m not trying to curry favour here but this was a pie I would definitely eat again.
So there we have it, at the end of the 2018/19 season the Meat Filled Pastries pie counter now sits at 173. As I write this the new season has already started with friendly fixtures starting to crop up across the country. My football commitments have increased somewhat over the last few months which personally is a good thing but where it leaves the regularity of reviews on these pages I’m not quite sure. What I can confirm is that wherever I end up, if there’s a new pie to be had it will be consumed and a review will be written.
Thank you to everyone who reads, shares and talks about these reviews. I was sitting in a bistro in Paris where somebody said out of context and in mid-conversation, “Are you the pie guy?“. It’s still some buzz and it’s always encouraging to know that people still read these after nearly seven years.
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. Editor of Leading the Line, A member of the Scottish Women’s Football 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 pie fans, it’s been a while since a review has dropped from the desk at Meat Filled Pastries Mansion so I think it’s only fair I share an update in relation to what’s been going on and reassure you that the end has never been further away for your favourite Scottish football pie website.
Firstly, the fixture gods have not been my friend. Whilst I try and watch as much football as I can I still have a team I follow every Saturday. Pollok’s recent stability in the league combined with some over familiar cup pairings means that I haven’t been furnished with many opportunities to review new pastries.
Secondly, I have revived Leading the Line and have been focusing more on features in particular relating to Scottish and Spanish football including statistical analysis, opinion and retrospective pieces. The statistics in particular is an attempt to marry my day job to my passions and I’m quite pleased with how some of these pieces have progressed.
Thirdly, and for me this is the most exciting, I have joined the SWPL Media Team. I have been a long time advocate of women’s football in Scotland and after finally getting annoyed enough to start promoting it myself I was approached by the league to join the team. As well as covering match days for the SWPL website I have also provided statistical match previews and I am brimming with ideas about how to help the game grow at a time when the interest levels have never been higher fuelled by the national team’s upcoming appearance at the Women’s World Cup which, of course, I’m heading to.
So yeah, lots going on, and I’m willing to admit that the pies may have probably taken a back seat whilst I’ve been getting other things on the go but it’s good to be back with this curry offering from the stands of The Simple Digital Arena. So without much further ado, let’s rate some pie!
Where: The Simple Digital Arena, Scotland U17 0-2 Portugal U17, Euro Qualifier Elite Round
Price: At £2.70 this is at the top end of the football pricing spectrum in Scotland. Whilst in the junior ranks this kind of price point would be baulked at in a Scottish Premiership context there are some far worse out there as well as some better priced offerings too.
Presentation: In a large, round and shiny tinfoil case that was a lot shallower than you initially thought it was going to be. The encased pastry sitting securely on a single large white napkin.
Meatiness: This pie was criminally under filled with so much space between filling end and pastry top that you could almost squeeze another pie in there! Putting aside the fact I burnt my tongue (my mouth filled with a plume of roasting hot steam on first bite) this pie was…alright. Initially your mouth welcomed what was a fairly generic curry taste but as you ate notes of sweetness and heat did pop their heads in from time to time. There was nowhere near enough chicken in it but as it wasn’t billed as a Chicken Curry Pie I suppose I have to let them off that one on a technicality.
Pastry: The pastry was a bit peely-wally and as the picture shows the lid flapped off the base as you ate which meant some juggling was required. It was however just crisp enough, very neat on presentation before that first bite and there was no sticking to the tin foil. Serviceable.
Overall: I’ve yet to have a curry pie that has blown me away in a football setting, this was perfectly edible but the lack of filling really holds it back.
Gravy Factor: A half cup of gravy.
Ah, that felt good, a new pie review done. The nights are getting lighter so I’m hoping to get out and about a bit more for some midweek action over the coming months. I also am currently acting on an idea I’ve been sitting on in relation to pies so keep your eyes peeled for that when it finally drops.
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.