curry

The 2019 Meaties: The Meat Filled Pastries Awards

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Happy New Year! I wish you all a happy and adventure filled 2020. It’s the 1st of January 2020 and whilst this day signifies the start of a new decade for those that recognise that to be the case it also, more importantly, signifies the day that we find out the winners of the 2019 Meat Filled Pastries Awards, now dubbed The Meaties!

There are five categories this year, with the addition of a Meat Free Pastry Award as well as an award for Outstanding Achievement in the field of Matchday Pastries, given to a pie that year on year continues to deliver recognising the pastries that I can’t help but go back for.

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As always I preface these awards by saying that these are the opinions of Meat Filled Pastries and thus subjective and if I haven’t eaten it, then I can’t give it an award. The awards are given to those pies reviews reviewed for the first time in 2019 and if you’re thinking of one that you feel is better then get in touch and I’ll see what I can do for 2020.

For now though, let’s get straight into dishing out some pie-gh fives!

Best Non – Pie Pastry 2019: Pie 161: The Glenafton Athletic Sausage Roll

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In what was a fairly disappointing category this year it is perhaps fitting that a sausage roll that I suspect was thrown together at short notice by those who supply hot goods to Loch Park has risen to the top of the miscellaneous meat filled marvel pile. A generous wrap of golden pastry snuggled around a slab of well seasoned Lorne sausage. It was huge, it was good value and after much perusing of my year in pie it was the only candidate to win this first award.

I find myself wondering as I write whether or not this is a pastry you can even buy in the here and now.

Best Meat Free Pastry 2019: Pie 184: The Irvine Meadow XI Macaroni Pie

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A squat little pie that had a strong cheesy kick. Not only was the sauce delicious but the texture of the pasta was exactly what you would want from a macaroni pie, toothsome and intact meaning that with each bite you got a little pop as the air rushed through. The thing that made this pie stand out over the others was the moreishness to the bite, if the kiosk under the stand at Meadow Park hadn’t been the other side of the ground from where I was situated I may have gone and got another that day.

Honourable Mention

Pie 180: The SWNT Macaroni Pie (c/o Hibernian FC) – A well constructed and generous macaroni based pastry.

Best Luxury Pie 2019: Pie 177: The St. Johnstone Steak & Chorizo Pie

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There was a lot of agonising over this one in what was an exceptionally strong and far reaching category in 2019. Eventually it came down to which first bite I remembered with the most clarity, the taste that still lingers in my mind and the review that seemed the most gushing in praise of the time, and so with those criterion in mind St. Johnstone are awarded the 2019 Best Luxury Pie Award. The gravy was luscious, the steak tore tenderly as I ate with an undertone of paprika provided by chorizo which itself added another texture. The pastry was golden and that day I also got an empire biscuit too. A worthy winner.

Honourable Mentions (There’s a Few)

Pie 182: The Forres Thistle Steak Pie – A huge pie packed with lots of steak and tasty gravy.

Pie 166: The Bohemian FC Chilli & Chorizo Pie – The first ever international entry into the Meat Filled Pastries Hall of Fame. The Irish side’s Chilli & Chorizo behemoth served with mash, peas and gravy was a rare pie treat from the League of Ireland.

Pie 173: The Linlithgow Rose Curry Pie – The finest curry pie to grace these pages, delicately spiced with chicken present in every bite.

Pie 185: The Port Glasgow Steak Pie – Whether you decide to use the wooden fork provided or not this generously proportioned steak pie has lots to love with a flaky golden top and layers of steak and gravy housed within.

Pie 165: The Clydebank Maryhill Breakfast Pie  Initially brought to my attention during the Bankies tenure at Lochburn Park if this award was to be dished out for concept alone it would be hard not to give it to this offering based in Glasgow’s West End. It might not have won this year but it is still a tremendous match day bite.

Best Scotch Pie 2019: Pie 171: The Kello Rovers Pie

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They say that controversy creates cash and for some this choice will prove to be somewhat controversial but for me in 2019 no scotch pie had me grabbing for more quite like this savoury little number from one of junior football’s most southerly outposts. Demolished in just a few bites this may not be a pie that fits into the most lauded of aesthetics with it’s misshapen casing and puddle of grease but it truly was a taste sensation.

Honourable Mentions

Pie 187: The Linlithgow Rose CFC Pie (c/o Linlithgow Rose) – Gentle with pepper and well textured, part of the excellent trio of pie options available at Prestonfield.

Pie 189: The Whittletts Victoria Pie – Packing a peppery punch this pie was well baked with a tasty filling and well complimented by a dod of Daddies Brown Sauce.

2019 Outstanding Acheivement in the field of Matchday Pastries: Pie 29: The Beith Chicken & Haggis Pie

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First reviewed five years ago now, there is no pie I look forward to more on a Pollok away day than the Beith Chicken & Haggis Pie. Chunks of chicken breast mixed with peppery haggis in a creamy well seasoned white sauce. The golden pastry egg washed and crimped on top lovingly finished with a piped swirl of mashed potato. Its year on year consistency making it a worthy winner of the first Outstanding Achievement Award.

So that’s it, the 2019 Meaties are over. What do you think? Do you disagree with any of the choices made? Where should I go next? What have been your pie-lights of 2019?

2020 will start as 2019 ended with a review from Whitletts Victoria as I look to close in on Pie 200 by taking on their Onion Pie, however until next time, go forth and have a smashing year as you maybe eat a pie or two!

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 Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. 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.

Pie 160: The St. Mirren Curry Pie

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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.

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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.

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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.

 

Pie 118: The Carluke Rovers Chicken Curry Pie

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Hello pie fans, let’s get straight to business. I am aware that in the past I have, on more than one occasion, intimated that this is the end of the road for Meat Filled Pastries only to then be drawn back in with spiels dedicated to that holy trinity of meat, pastry and gravy however this time, this time is different. I mean take a look at this review for example, this game took place in April, it’s July now and this is me just getting round to ticking it off. Something had to give and at the moment it seems to be the pies. That’s not to say I haven’t been at games and continued my adventures to  the back of beyond to watch 22 men(or women) kick about a polyester sphere whilst getting my pastry fix, it’s more the aftermath that has suffered. Whether that be an increase demand in work, to learning Spanish, from wanting to see the world and just generally hanging about with my friends and family all have taken precedent over a few hundred words about pie.

More relevantly, to those of you who have kept with me during this, I really do want to put this all together into one coherent collection of my journey. From the first foolhardy bet, to the awards and media appearances up until the right here and now where I’m stealing 30 minutes from my lunch to type up this review. I think it’s a good story to tell, but an impossible one to do if I don’t step back, take a breath and look what it’s achieved. So there you have it this is my swansong, not a forever goodbye, more I’ll catch you later.

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: Dropped the ball here. This was somewhere between £1.20 – £1.70 and so if anyone want’s to correct me then please feel free. Given it’s chicken curry nature we can class this as a luxury pie and as such anywhere within the bracket I’ve just quoted is more than acceptable.

Presentation: This is a direct copy from my last review. Same place, same 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

I think this might glow in the dark...
I think this might glow in the dark…

Meatiness: Chunks of tender chicken breast awaited my gob replacing the normal crumbly mutton that a scotch pie possesses. Cubed into properly bite size chunks they were coated in a luminous yellow curry sauce that you would often find smattered on the pavement outside Central Station on a Friday night. As I discovered at the most recent edition of the World Scotch Pie Championships chip shop curry sauce is very much a controversial subject. For some it offers the comfort of home, providing that pick me up on a hungover Sunday evening as it’s smothered over a poke of chips. For others it is an atomic bomb to the senses, an overheated day-glow paste that stains everything it touches from your teeth to you trainers. I fall somewhere in the middle, appreciative of the joy it brings others whilst the food wanker lurking within wants something more complex and ‘real’. Stripping it back to what this pie is; a matchday snack. It does an amicable job of satisfying hunger whilst being slightly different from the norm.

Pastry: The pastry was interesting and perhaps a consequence of the different filling this pie offered. First thing that struck me was how pale it was, perhaps not subjected to the same boil out and fat that a scotch pie normally has meaning it was almost white in colour. Secondly was it’s texture, almost bread like with a biscuity crunch as opposed to buttery and flaky. With the pie filling it worked quite well although to this day I’m still not sold if it’s something I liked or not.

Brown Sauce: Imagine tangy brown sauce on a curry pie, that would be a sensory overload for even the most adventurous of palates. It didn’t happen here.

Overall: Nothing flashy here. Chicken that was well cooked and wrapped in a sunny wash of chip shop curry sauce contained within a biscuity base. When looking at all the elements it is perhaps the least luxurious luxury pie you might ever come across.

Gravy Factor: Ravy Gravy. Split this bad boy open, and raise it high in the air. It’s 1991 and you’re giving it large with this spicy yellow pastry.

So that’s it, no more…well except one more. An encore if you will from the Falkirk Stadium courtesy of the Scottish lassies. I hate goodbyes so just wanted to get that out the way now.

So until the final 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 36: The Hampden ‘Chicken Curry’ Pie

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This pie is pure filth'
‘This pie is pure filth’

Namaste pie fans and welcome to the latest review from Meat Filled Pastries. This week we get right into the international spirit and take on board one of the more exotic offerings at the home of Scottish Football, Hampden Park.

While the staple of Meat Filled Pastries is pies of the scotch and steak variety there is an equal, if not greater, amount of joy found when a pie doesn’t fall underneath these most traditional of fillings. The ‘luxury’ pie is one that must be offered whilst also taking into consideration the taste buds of your average football fan. While a rabbit and crayfish pie sounds delicious, and trust me it is, you wouldn’t really want one at the football. The idea of eating rabbit is still for some associated with Thumper from Bambi, and for that matter the idea of eating a venison pie will for some forever be associated with that same film’s lead character.

What is the point of this Disney orientated meander of the mind I hear you ask?

Well from my journey so far we have seen The Chicken & Haggis Pie, The Beans, Mince & Tatties Pie and now this Chicken Curry delicacy and I have come to the following conclusion. If you put a full meal into a pie the chances are a football fan will like it, or try it at the very least. Now, there is no facts and figures that I can provide that will prove this theory as accurate. It is more based on the hum of excitement I hear at the football grounds I visit when an interesting new pie is on the menu.

So with our appetites suitably whetted with all this talk of luxury pie, let us not waste any more time, let’s rate some pie!

Where: Hampden Park, Glasgow, Scotland v USA, International Friendly

Price: £3.00. That’s a new highest priced pie on the Meat Filled Pastries pages. Twice the price of a junior football Steak Pie, a luxury contemporary, and 40p more expensive than any of it’s pastry cased rivals at Hampden. This pie has a lot to live up to.

Presentation: The first thing that strikes you about this pie is that is bigger than a standard scotch pie, noticeably so. It comes in a tinfoil case that fits snugly round pie, perhaps too snug as it made it difficult to take that all important first bite as can be seen by the picture above. Also the napkin was one of the smaller plain white variety and as such it became immediately apparent that it was not going to be sufficient for the mess I was about to find myself in. The problems caused by the size of the napkin were highlighted further when the pie was placed in my hand as I spent the walk back to my seat juggling it between my two hands such was the heat coming through.

Meatiness: This was a very meaty pie, it was deep filled, really deeply filled and when also taking into consideration the more generous portion of pie you get for your pounds the £3 cost starts to become a little bit more bearable. Then I took a bite, and my mouth was awash with a molten madness I hadn’t encountered in a pie before. Firstly the filling was piping hot, the chicken chunked into small 1cm cubes adding a lovely texture and bite. But if the temperature of the pie itself was hot the taste of the gravy had you in a spicy haze that no Bovril could quench.

Let me say here that I love spicy food. I have a collection of hot sauces that have been known to make grown men cry but I don’t think the terraces is the place for something with so much punch. It was heady with spice but with had an almost sweet aftertaste on the back of the throat, something that helped to counter the ever increasing inferno in the mouth building as each bite was taken. This was certainly a meaty, spicy treat but a filling fit for the terraces I’m not sure.

Pastry: As previously stated this was a bigger pie than usual and as such had more pastry to encompass the filling. The problem with the bigger pie and the tight fitting nature of it within its tin foil suit of armour was that as soon as you took one bite the lid came off and you were left with a bowl of chicken curry without a spoon to eat it with. I tried the classic ‘pastry as spoon’ technique but as there was no hard upper crust as found in a scotch pie the pastry just flopped under the moisture of the gravy. Instead I had to resort to finger picking my way through it. Not a big problem I hear you say. However once my final scraping of the foil with my turmeric stained fingers was complete I had realised that 22 minutes of the game before me had passed by. A pie should be the side dish to the main meal of football and unfortunately due to the lack of a solid pastry base this wasn’t the case in this instance.

Overall: This pie has left me a tad confused. While the £3 cost is expensive it certainly felt more filling and was obviously bigger to the naked eye. I also thought it was very tasty but ultimately unsuitable for watching a game of football from the stands. The napkin was too small and the pastry collapse created a distraction from the game I had paid to see. I think if I was to have this pie again whilst watching the football I’d want to have it from the comfort of my couch.

Gravy Factor: Spicy gravy but best leave it at home knowing that you have a wonderfully tasty pastry sitting there to warm you after a cold winter’s day.

Another pie down, and another variety added to the list. The next time you hear from Meat Filled Pastries will most likely be a review from Lochore Welfare, weather permitting, as we go back on the junior pie trail.

Until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.