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Pie 175: The Kelty Hearts Steak Pie

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Hello and welcome to the second review of the 2019/20 season as we head to Fife where Kelty Hearts hosted Penicuik Athletic in the final of a pre-season tournament held at New Central Park, home of The Maroon Machine. A venue that is beyond recognition from the side’s junior football days.

Along with the renovation works it’s been an eye-catching summer for the Fife side with the appointment of Barry Ferguson as manager soon being followed by a number of high profile signings. Whilst the capture of right back Gary Cennerazzo from league rivals Spartans may have gone under the radar the landing of Forfar Athletic duo Dylan Easton and Thomas O’Reilly, East Fife’s Scott Linton and Inverness Caledonian Thistle striker Nathan Austin certainly did not, with the latter scoring 11 times in 47 appearances for the Championship side last season.

It’s not just Kelty though that have been raising some eyebrows further up the pyramid. East Stirlingshire, who in 2017 became the first side to be relegated after a 42nd place finish, have added SPFL quality to their ranks as a result of some fresh investment. Nicky Low and Bobby Barr have both dropped out of the league to bolster The Shire midfield. Eddie Malone and Willie Dyer bring over 30 years of SPFL playing time to the defence whilst 38-year-old Peter MacDonald will feel he still has the ability to score goals for the Falkirk side.

East Kilbride, the current defending champions have added to an already talented squad with the coups of former Queen of the South goalkeeper Alan Martin and former Republic of Ireland international Darren O’Dea. The former Celtic and Dundee defender marrying coaching duties at Motherwell with a playing stint at K-Park. Spartans are always contenders, whilst it will also be interesting to see how East of Scotland champions Bonnyrigg Rose Athletic fair having finally been promoted following the installation of floodlights at their New Dundas Park home. If early season results are anything to go by then it looks like Berwick Rangers are going to struggle whilst the innovative BSC Glasgow and Edusport Academy along with Cumbernauld Colts all have ambitions to grow their organisations both on and off the field.

It makes for a fascinating Lowland League campaign ahead, especially when you consider that there is only one place available in the Pyramid Play-off Finals with the obtaining of that one spot no guarantee that promotion will follow. It would be hard not to have some reservations about the financial sustainability of some of the projects currently being undertaken, especially with such a small target for these clubs to aim for but as fans, especially at this level, you have to trust the process. There is also a competitive scene bubbling underneath the Lowland League and for the other sides yet to be mentioned there will be an awareness that relegation would not lead to an immediate return.

Kelty Hearts opponents Penicuik were one of the three East of Scotland Conference winners last season. They would lose out to the aforementioned Bonnyrigg Rose in the champions play-off round and whilst I remain sceptical that for a number of clubs in the East the junior defection was a step that they maybe didn’t need to make there is no arguing that it has freshened things up with the newly restructured Conference A looking particularly exciting this season.

One thing that I will of course be keeping an eye on is whether the quality of catering on offer at the game will go hand in hand with on-field improvements which brings us nicely round to this latest review, Pie 175: The Kelty Hearts Steak Pie.

So without much further ado, let’s rate some pie!

Where: New Central Park, Kelty Hearts 4-0 Penicuik Athletic, Pre-Season Tournament Final

Price: £2. I’d say this is pushing the top end for a steak pie in a non-league context however as it didn’t break the £2 barrier I’m happy enough to accept the pricing here.

Presentation: Well this was a little bit different. The pie was taken from under the heating lamps and placed into one of those half paper/half plastic bags that you see in canteens across the land. Inside the bag was a small thin white napkin for post consumption mouth dabbing. Functional, if a little unusual.

Meatiness: This, I’m sorry to say, wasn’t great. I feel like I can’t give a true account of how this filling tasted due to how overdone it was. There was a mix of chunks and stew but everything was over-powered by the pastry (more of that in a moment). There was a little bit of boil out even that had been blackened and I’d found myself wondering as I ate whether this was leftovers from the previous days play. I’d undergone a two hour round trip for my lazy Sunday football fix, but there will be football fans that will go even further when supporting their team, and for them to be presented with this would be a bit of a disappointment.

Pastry: It was burnt, quite badly in places. The puff pastry layer on top in particular whilst on appearances looked acceptable was dry and once I finished eating I was glad for the relief of a can of fizzy pop.

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Brown Sauce: I think brown sauce would have helped a bit here, but as this was a luxury pie none was to be applied.

Overall: Pretty disappointing, the work that Kelty Hearts have done to transform New Central Park has been incredible over the last few years and I would say as a neutral the match day experience is definitely one of the best at the level whilst things are clearly moving in the right direction on the pitch. Sadly, in this instance though, the pies need a re-think.

Gravy Factor: Blackened gravy, there’s something good lurking in there but sadly somebody has taken their eye off of it.

Look, I hate being critical of pastries. I always try and spin a review in as positive light as possible, but at the same time I’m not going to lie and say every pie I have is awesome as I also believe that if you are asking people to part with their cash then you should be providing something that merits that investment, especially when the purchase of a pie is as habitual as going to the game itself for some people. Hopefully this was just a one off.

That’s it for this week, so until next time remember to support your local side, big up women’s football and of course, 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, podcasts 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.

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Pie 174: The Forth Wanderers Pie

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The Road to Pie 200 continues…

And just as the 2018/19 season ends the 2019/20 season begins.

Hello and welcome to, a rather incredible, SEVENTH season of Meat Filled Pastries, Scotland’s premier pie-hopping site. At the start of every season I have to come to the decision as to whether or not I should continue on this journey of pie. This season was perhaps a little bit easier than some of the more recent ones have been as Pie 200 is now well within my sights and to stop now would seem like a missed opportunity. I already have a plan for when Pie 200 has been consumed but that will be revealed when the time arrives.

In the mean time though I’ve decided to add a new mini-feature in relation to the club’s I visit this season. I’ve dabbled with this a couple of times in the past but as I try and improve the quality of my content for both Scottish Women’s Football and over on Leading the Line it would seem remiss of me to not take this opportunity to share the tales of some of Scotland’s lesser football lights and Forth Wanderers’ 2017 pre-season friendly Real Kashmir seems as a good a place as any to start.

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The story of Real Kashmir is a relatively well known one in Scottish football circles these days thanks in part, to the BBC Scotland documentary which first aired in February 2019 following the clubs trials and tribulations as they looked to grow whilst also contesting games in one of the world’s most disputed areas. It sounds a weird choice of topic as an opening salvo for a new television channel but when you then discover that the manager is former Rangers and Aberdeen defender David Robertson and that one of their star players is his son Mason, the subject matter starts to become more clear in it’s relevance. Robertson took over at the Kashmiri side in January 2017 and promptly lead them to promotion from the I-League 2 to the top tier in Indian football within the space of six months. A feat made all the more remarkable given that the side funded by two local businessman – Shamim Mehraj and Sandeep Chattoo – had only been formed the year previous.

With the challenges of playing in India’s top tier to prepare for Robertson arranged for his side to make the 14,000 mile round trip to Scotland where fixtures were arranged to take on both Forth Wanderers and Scottish League side Stenhousemuir. Whilst The Snow Leopards had succumbed to a 6-0 defeat against Stenny a few days later their trip to Kingshill Park was more fruitful as goals from Ishfaq Ahmed and Prem Kumar earned the far-flung visitors a 2-2 draw in front of a curious crowd of 130. The newly promoted side would use their experience in Scotland to their advantage as they would go on to finish 3rd in their debut I-League season and are currently in the process of building a new stadium as well as recently agreeing a shirt sponsorship agreement with German sportswear giants Adidas, impressive again as the conflict continues to rage on in the region. It would be nice to think that one day the two sides could have a re-match. After all, nobody likes ending things on a draw.

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As I said these will be mini-pieces and for more fully fledged features then I, of course, encourage you to go follow Leading the Line but please let me know what you think about these mini-features and whether or not you would like to keep seeing them as the season progresses.

For now though let’s get back to the meat of the matter and get to reviewing some pastry. So without much further ado, let’s rate some pie!

Where: Kingshill Park, Forth Wanderers 1-2 Larkhall Thistle, Friendly

Price: £1.20. The first pie of the new season always set the pricing bench mark for the season ahead so it’s interesting to see that this doesn’t deviate too far from what the junior average was in 2018/19.

Presentation: A slight variation on the theme here with the the medium sized white napkin changing shape from the more commonly found square, to rectangle. Still plenty of it there though to support consumption.

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Meatiness: I think I know where this pie comes from, in face I’m almost certain as it’s a pie I’ve had few times from this part of the country and from the odd supermarket shelf but I’ll let you join the dots to see if you can figure out where it came from though. The meat was moist and as is often the case with pies from this particular proprietor quite dark and a little grey. They are always perfectly serviceable and taste like a scotch pie should but never blow me away. I think that’s as verbose as I need to be in this case.

Pastry: The second indicator of this pie source was in the pastry. Slightly biscuity and crisp with a totally smooth top. It had a slight golden tinge too it and did the job of holding this pastry together.

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Brown Sauce: HP.

Overall: A safe start to the season from a well recognised brand.

Gravy Factor: No bells *wink, wink* and whistles just a safe little pastry.

I’d actually messaged the good folk at Forth the day before to see what the pastry situation may be at this very early stage of the season and the response of hopeful but not certain was enough to appease me and I was rewarded with this faith.

One last thing before I go and that is I’ve always had a dream that somewhere down the line I could earn just a little from these adventures, millions would be wildly optimistic, but enough to keep me breaking even. With that in mind I’ve added a Ko-fi link imaginatively Buy my Next Pie to the site where you can buy me a coffee pie to help keep me going. Zero obligation but if you’re feeling generous I’ll be very grateful, maybe one day I can get to writing that book.

That’s it for this week, so until next time remember to support your local side, big up women’s football and of course, 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, podcasts 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 173: The Linlithgow Rose Curry Pie

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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.

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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

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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.

Pie 172: The Linlithgow Rose Steak & Haggis Pie

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Hello and welcome back to Meat Filled Pastries for the first of a double review from Prestonfield, home of Linlithgow Rose, as Tranent took on Bonnyrigg Rose Athletic in the final of the Kings Cup. A competition, that until the big junior uprising of Summer 2018, neither side had ever competed in.

As I previously mentioned these last batch of reviews from the season just done are coming out a little later than usual and that is partly due to some work on my original pet project, Leading the Line, with a view to re-launching the site with some more regular content as opposed to just dumping it on here, where really, pies should always be the princes of the page. On the revamped site there will be history and opinion focusing on Scottish, Spanish and women’s football mixed in with interviews and the odd novelty item, because quite frankly, if you’ve been reading Meat Filled Pastries for this long then novelties should really be expected.

For an inexplicably long time I have resisted the fact that being involved in football in some capacity is where I need to be and whilst I figure out exactly what it looks like going back to my writing roots seems as good a place to start as any. In my most recent piece I’ve taken a look at the news that Real Madrid are set to finally join the women’s football ranks and I’m also in the middle of a series looking at perceptions of the Scottish Women’s National Team before, during and after this summer’s Women’s World Cup.

I have a long list of ideas and concepts to work through so please subscribe to keep up to date with all the latest non-pie patter from your favourite pie rater. For now though let’s get back to business. So without much further ado, let’s rate some pie!

Where: Prestonfield, Bonnyrigg Rose Athletic v Tranent, Kings Cup Final

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Price: It goes without saying that marriage of steak and haggis will result in a heightened price point but at just £2 this is still a very reasonably priced pastry.

Presentation: A medium sized white napkin. Nothing more, nothing less required.

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Meatiness: I’ve had a few “Haggis and…” pies in my time and usually the mix is the same with the haggis put through the rest of the filling to give the occasional pop of spiced offaly goodness. This pie was different though in a couple of ways. Firstly, much like the Annan Athletic Steak Pie, the steak in this pastry was slow cooked and pull apart as opposed to the chunks that are often found in a steak filled offering. Secondly, the haggis wasn’t mixed through but instead presented in a separate and distinct layer in the base. The steaky strands were dense and meaty whilst the decision to keep the two fillings apart ensured that each bite had the hum of haggis (that sounds grim but honestly was pretty nice). Add to this the generosity of the filling and we were on our way to a very decent pie indeed.

Pastry: The pastry was a little rough in it’s constructions but it’s hard not to salute a little bit of crimping on your match day treat especially when accompanied with a couple of chevrons cut into the lid. The pastry tasted pretty good and was both substantial enough to hold the filling whilst being forgiving to the bite, an important feature when the there is potential for spillage.

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Brown Sauce: No brown sauce here. A luxury pie with lots of tasty component parts should stand on its own two feet.

Overall: Generously filled with all the tastes of steak and haggis present as advertised.

Gravy Factor: Less gravy boat but more a flavour double decker.

Strong start from the Rosey Posey but, in somewhat of a spoiler, I may have possibly left the season’s best to last. As well as looking at our final pie of the 2018/19 season I will also share my culinary experiences from my trip to France for the Women’s World Cup. Sausage in a crepe, anyone?

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. 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.

Pie 171: The Kello Rovers Pie

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Hello and welcome to the first of a trio of slightly delayed reviews as I round out my 2018/19 season in pie. This time around I head to one of junior football’s most southerly outposts, Kirkconnel, where Kello Rovers hosted Rossvale in the West Region Championship with a victory for the visitors guaranteeing them promotion to the top tier of the West Region pyramid for the first time in their relatively short history.

The home side had already been condemned to relegation a number of weeks previous but they put up a more than adequate showing in a surprisingly feisty end of season encounter. In fact on more than one occasion I had to recoil such was the ferocity of some of the tackles flying in from the home side.

Nithside Park, for reasons I can’t fully articulate or understand has long been on my wish list to visit. The only conclusions I could come to as we rattled through the countryside was that 1. it’s a bit far away (in a wet region junior football context at least) and 2. I’d never been. Having never been it also meant that I had probably, sub-consciously at least, unlocked reason three I had never sampled their meat filled goods and so it was with some relief to find that on arrival the pie stall was fully stocked which is a scenario that is not always guaranteed come season end. With sides balancing the demands of those on the terraces with the reality of having a whole load of perishables and nobody to punt them to for the next month or so I have on occasion been left disappointed on my pastry quests. Anyway, Kello Rovers did have the pies on, so without much further ado, let’s rate some pies!

Where: Kello Rovers 0-3 Rossvale, Nithside Park, West Region Championship

Price: At £1.20 this was bang in line with the standard price point for a junior scotch pie.

Presentation: Classically presented on a single white medium sized napkin.

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Meatiness: This was a very tasty squat little pie. The filling had a moreish savoury flavour profile, not so strong on the pepper but well seasoned, with a slight leaning towards the salty for some but bang on for my palate. The texture made the four or five bites in which it took me to demolish this pie some of the best bites that I’ve taken this season. An unexpected delight.

Pastry: This pastry glistened amongst the late spring showers at Nithside Park. The top edge was crisp and golden. It did look a little rough around the edges and was certainly a tad fragile to handle (especially when you had two in your hands!) but it held together just enough to ensure a safe consumption could be completed.

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Brown Sauce: A giant bottle of brown sauce was available to ensure that despite it being the last fixture of the season for the home side there would be no shortages in the condiment department.

Overall: Tasty savoury filling with good texture that very much makes this the little pie that could…satisfy my early afternoon hunger.

Gravy Factor: A little flavour bomb.

As I said at the start this late burst of reviews from the back end of the 2018/19 season are going out a little later than planned as a result of a couple of things which I’ll share in the upcoming reviews. My season in pie will round out with a double feature from Prestonfield as the home of Linlithgow Rose played host to the King’s Cup Final between Bonnyrigg Rose Athletic and Tranent Juniors. A cracker of a game on a sunny Lothian day.

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. Editor of Leading the Line, 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 170: The Annan Athletic Steak Pie

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It’s Annan Athletic Pie 2 and with the season ending and with the volunteers who run lower league social media accounts across the country taking a well earned break let’s not waste any time and get straight into this steak pie.

Without much further ado, let’s rate some pie!

Where: Annan Athletic 2-0 Stenhousemuir, Galabank, Scottish League One Play Off Semi Final

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Price: £2. For a luxury pie that’s pretty much on the button for this level, for some it might be a little top heavy but anything under the two quid marker is usually pretty good going.

Presentation: Much like the scotch pie this was presented on an ample sized single white napkin.

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Meatiness: Now normally when you buy a steak pie you are met with a marriage of beefy gravy and chewy to meltingly tender chunks of meat dependent on ratios and overall quality of the pie. The Annan Athletic Steak Pie though was a different animal, the meat more stew like in texture with the strands of slow cooked meat melding with the gravy within. It tasted pretty good but was a little one note texturally and I found myself starting to crave a little variation from my next bite.

Pastry: There was a double layer of pastry used here. A harder outer layer with a softer inner layer that merged with the filling. This approach meant that there was no requirement for any metallic casing and also ensured a secure bite. There was also a nice little bit of decoration on the top, a rarely seen flourish on football terraces.

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Brown Sauce: Nada as this is a luxury pie but perhaps a little squirt might have been a good edition.

Overall: Generously portioned but perhaps lacking a little pizzazz.

Gravy Factor: I think I need to stew on this one.

The end of my pie season is near, and the fatigue is setting in just a little but there is still time for one more review from the junior scence as Kello Rovers took on Rossvale in a game where the visitors had to claim three points to earn promotion to the West Region’s top tier for the very first time.

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. Editor of Leading the Line, 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 169: The Annan Athletic Pie

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Hello my meat filled muckers and welcome to the first of two reviews from Annan Athletic as I found myself taking the relatively easy 80 minute drive from Glasgow to Galabank for the home side’s SPFL League One play off first round leg tie against Stenhousemuir. I think the play-offs have been a great addition to the SPFL calendar and whilst Annan were ultimately unsuccessful in their promotion push despite their two-legged victory over Stenny an opportunity to bring in bumper crowds for some all or nothing football with the heightened coverage it brings is something that I hope continues to grow. It’s not perfect but it’s definitely entertaining.

Speaking of entertaining the Scottish Football season as a whole has been a pretty good one, yes a fairly average Celtic have coasted the league again but once you look by that you’ve seen a Rangers re-emergence, Kilmarnock claiming third, compliance officer shenanigans, Tartan Army travesties and of course Shelley Kerr and the girls qualifying for this summer’s Women’s World Cup with seven of her squad currently plying their trade in the Scottish Women’s Premier League. That’s a lot to take in, and so instead of me doing it here can I point you towards the How’s Your Touch? Kickstarter Project which will be providing a holistic look at all things Scottish football, including my end of season pie awards. This fully illustrated annual can be yours for just £10 so why not get involved by clicking here.

As I say my take on this season’s pies will feature, so without much further ado let’s see if this first effort from the Galabankies will turn out to be a contender. Let’s rate some pie!

Where: Annan Athletic 2-0 Stenhousemuir, Galabank, SPFL League One Play Off Semi Final

Price: Priced at £1.60 this is a fairly priced pastry in a Scottish League Two context, slightly more than your average junior pie but still a perfectly affordably treat when compared with prices further up the pyramid.

Presentation: A super large single white napkin. Plenty of layers to mop up any spillages from in and around your oral cavity.

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Meatiness: This was an interesting pie to eat. The texture was pretty good with the meat loose enough to give way as much as your bite dictated it should do. The first few bites though seemed pretty short on flavour. I knew what I was eating but it wasn’t until about halfway through that the those familiar scotch pie tastes became prominent. The end note was quite a fiery pepper kick, just on the right side of tasty. Decent but perhaps a little unbalanced.

Pastry: This pastry glistened in the early evening sun, adorned with a thin layer of gleaming fat that for some is a worry whilst for others a joy. The pastry did the job though, stayed in tact and was crisp all the way round with a good seal on the top and a little steam hole for a dash of artistic flair.

Brown Sauce: There was not just one type of brown sauce to chose from here but two. I plumped for a blob of Daddies which did the necessary in adding notes of sweetness and spice to the overall bite.

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Overall: A handy little pastry although the absence of flavour in the first few bites was a bit of a downer.

Gravy Factor: A pie of two halves.

That’s the first of two reviews from Annan Athletic in the books, with the second review of their steak pie following shortly, 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. Editor of Leading the Line, 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.