food

Pie 142: The Troon Steak Pie

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It’s pie time baby! Welcome to Meat Filled Pastries where once again I continue to get elbow deep in my search of the sweetest symphonies of meat and pastry the Scottish football world can offer. But first…

I’ve knowingly followed football for over 25 years. In that time social media and the way that fans interact with their clubs, players and fellow terrace dwellers has changed to an almost unrecognisable level. Whilst big clubs have had the “benefit” of national media coverage football down the leagues often relied on the support of the local paper, word of mouth or the odd post match conversation over a pint or two. Nowadays though clubs of all levels are in the search for greater reach latching onto anything that makes them stand out from the crowd and searching for ways to attract new followers at a time when the telly seems to rule all. Whilst Social Media Officers at “big” teams can themselves alone attract thousands of followers at the lower levels there is no media team. No budget for high-definition graphics and elaborate signing videos and in some cases no real expertise of any note to call upon, but you know what? The content still comes. The goal flashes, the signing news, the websites, the match day posters, the new logos it’s all there to see. All keeping people informed whilst maintaining thier clubs relevance in an ever smaller world. This work can sometimes be even better than those that earn a living from it and it should be commended. Whether it be keen fans who volunteer, students looking to hone their media craft or inwhatever form that the content is produced it’s it’s fair to say that the profile of these clubs would just not be the same.

It cheers me even more to see that in recent times clubs – with the budgets to do so – are now recognising these individuals with paid full-time opportunities. Most recently this was demonstrated at Dunfermline Athletic where long time Club Photographer Craig Brown has been rewarded with a permament contract to act as the club’s Media & PR Officer. Even more famously Alan Burrows has seen his role on a Saturday at Fir Park change from punter to Chief Executive a fanciful thought during the SPL years. Recognition is often hard to come by when the time spent goes unseen so I wanted to take this chance to say thank you to all those folk who make trying to understand what’s going on in the strange little world that is Scottish football just that bit easier.

I’d like to think that my pie reviews help to promote those clubs a little too and I always make sure to give a shout out to the teams I visit when spreading the good word. So let’s get to it, without much further ado, let’s rate some pie.

Where: Portland Park, Troon 1-1 Pollok, West Premiership

 

Price: At £2 my initial reaction was to say that this pie, even for a luxury offering, was expensively priced as a junior pastry but then it was presented to me and the volume of pie you got against the amount you had to spend had me thinking that this was a bit of a bargain.

Presentation: Has there been a special sale on coloured napkins this pre-season that I don’t know about? For the third review in a row my pie was presented on something other than a white coloured napkin. This time blue, in keeping with the home team colours. Good size for holding the pastry which on this occasion was housed inside a tinfoil case.

Meatiness: Jesus this was meaty. It was dense with meat and more than one chunk took a couple of bites to get through. This was the good stuff. The meat tearing forgivingly as I ate. There was also an ocean of well seasoned and highly flavoured gravy, wrapping itself lovingly around the mini steaks with its viscosity allowing it to kiss the sides and gently flow out its pastry tomb ready to awaken your tastebuds. There was the presence of pepper throughout each bite. Not a semi-acrid burn that can sometimes build whilst eating a scotch pie but a consistent, almost sweet, tingle that just added to the total flavour profile. This was good.

Pastry: The good news continued with the pastry. Although it was a little soft, no doubt as a result of the ample treasure it was concealing, there was no sticking to the tin foil case and falling apart as I lifted it. It was a lovely golden brown colour and although the top layer puff pastry disc was a little off centre this still felt like one of the neatest pies I’d seen in a long time.

Brown Sauce: I think it would have been near blasphemy to put a condiment on this bad boy.

Overall: Generous filling and size. Tasty meat, unctuous gravy, golden pastry. Belter of a pie!

Gravy Factor: Give me another ladle full.

An absolute triumph of a pie from Portland Park. I’ve not had one that good in a long time and I would recommend a trip to Troon just to eat it. Will the streak continue next time out with the intriguing sounding Bacon Mac & Cheese Pie from Ibrox?

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. 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.

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Pie 140: The Cumbernauld Colts Pie

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Welcome to another edition of Meat Filled Pastries and my first foray into the Lowland League this season but before we get into that let’s talk about the Fringe. Edinburgh’s month-long festival of comedy, music, dance, arts, cinema etc. is not somewhere you would usually associate with the humble pie. I mean, there will almost certainly be a food stall or two offering you this meaty staple and the word pie itself is rife with the kind of innuendo that an easy joke is made for – I should know – but all in all, barring a rather grisly murder reference in the Shakespeare tragedy Titus Andronicus where two victims are baked into a pie, it isn’t necessarily renowned for its theatrical prowess. Enter The Pieman Cometh. A Scottish football comedy that I took a trip to see during the week.

It’s safe to say that I may have been one of the few people to fit into the middle part of their target audience Venn diagram, given my love for both football and pies, and if I didn’t know better then I would have thought this play had been wrote specifically with me in mind. Like most shows of which I have no prior knowledge of I went in with fairly low expectations but I am pleased to report this was actually pretty enjoyable. The story is an often told one around the pitfalls of football finance and for some it will be all to familiar. Although there was nothing overly ground-breaking the perspective and narrative were both good. Some of the characters especially the elderly fan were strong and in this instance particularly relatable. The jokes came round often enough to keep you going and although the ending felt a little abrupt I’d recommend it as a decent way to spend an hour in Edinburgh especially if you have a fondness for football.

Arts critique out the way let’s move on to some more familiar ground, and so without much further ado, let’s rate some pie!

Where: Broadwood Stadium, Cumbernauld Colts 3-2 Kelty Hearts, Lowland League

Price: A fairly substantial £2 for a scotch pie sees this pastry priced more at a Scottish Championship level. It’s also extremely prudent for me to mention that I had to wait until just before half time for my pastry which – given the Friday night kick off – was also doubling as my dinner. I also noticed that they ran out before the half time interval was over, always a bone of contention for football fans.

Presentation: Presented on a medium-sized, if perhaps a little thin, white napkin. Just enough to support the pastry during consumption and mop up your face afterwards.

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Meatiness: On first appearances I had my suspicions about where this pie came from, but what my meat filled trails have always taught me is always to take each pie on its individual merits. This pie was pretty good. The meat was well textured and had a good hit of pepper on the after bite. It was also the first pie in a very long time that had a little greasy dribble fall down my fingers. Not necessarily a bad thing, and in some ways it was weirdly nice to see the fat almost instantly harden in the ever Siberian-esque Broadwood conditions. It was perhaps a little flat in terms of quantity when checking the ratios against the pastry but all in all was tasty enough.

Pastry: This pie had a perfectly smooth top and the trim had earned itself a nice golden colour in the oven. Both the lid and base though were perhaps a bit too thick and as a result were slightly under done and a little bit doughy to the bite. It was however incredibly sturdy and I had little fears about losing and filling to the cold stone terracing below.

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Brown Sauce: Yes, the pictures don’t lie. There was no sauce options on offer here. I don’t think in over six years of reviewing pies this had ever happened before and I’d hope it doesn’t happen again.

Overall: This pie tasted pretty good but the pastry was a little thick and the lack of condiments and running out are both match day catering faux pas’. Having managed to get one though I was happy enough.

Gravy Factor: I missed my brown sauce.

So a decent pie with a few teething problems on review of the overall pastry eating experience. Next up a return to the juniors for the first day of the new West Premiership season and a review from Renfrew.

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 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.

 

 

 

 

 

Pie 139: The Kelty Hearts Pie

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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.

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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.

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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.

 

 

 

Pie 135: The Fauldhouse United Pie

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As promised the pie reviews are coming thick and fast with the first of two from the East in the form of this Scotch Pie review from Fauldhouse United. After Pollok’s game on Saturday was postponed due to some rather grim events in the Rutherglen area the preceeding evening a quick browse of the fixture list was required. With East Region junior football in just the teeny tiniest bit of turmoil I thought I’d take the opportunity to take in a fixture between two of the teams who have not made a move to leave the current junior set up.

Over the past few weeks there has been a lot of hyperbole around the phrase “there’s nothing quite like the juniors.” Events like the ones I encountered at Park View play in to that way of thinking.

The passing of a figure close to the club had brought his friends and family together under the main enclosure at Park View for a swig of Buckfast in his memory. The match itself was pre-faced by a minute’s silence and then a minutes applause. An act carried because “that’s how he wanted it, something a bit different.” Yes, it would be foolish to argue that Joe Punter at Ibrox, Pittodrie or Tynecastle would struggle to have arranged such a send off but to suggest that the same could not be achieved at Coldstream, Huntly or Dalbeattie seems just a little naive.

It’s a fascinating topic given the near radio silence by some of the biggest figures in the junior game, but I don’t want to get bogged down in the pros and cons of the Great Eastern Escape just now, that’s for another time, and another forum. No, for now, let’s focus on the positives and raise a glass to Fauldhouse and all the other clubs across the country, no matter what league they play in, who take their time to acknowledge their fans of the past, present and, judging by the children I saw running around in their tops at Park View, their future too.

So with that said, and without much further ado, let’s rate some pie!

Where: Park View, Fauldhouse United 0-4 Tayport, East Premier League

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Price: £1.20, pretty much the pricing sweet spot for a junior pie.

Presentation: This pie came with a veritable blanket’s worth of paper towel. If you were so inclined you could turn your pie into a tiny trampolinist tossing your pastry gaily in the air performing all manner of twists, somersaults and flips.

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Meatiness: I’ve always believed that honesty is the best policy when doing these reviews and if I’m being honest this pie was a little underwhelming. The filling seemed a little bit tight in its volume and although there was a pepper kick the linger for me was a little too brief. The texture was OK but it’s not one that has lived long in the memory. All in all, it was just kind of there.

Pastry: The pastry had a flat top to it without the presence of a hole and the positioning on the pastry was a bit higgledy piggledy. The pastry was sturdy with a slight bread like taste to it. Did it secure hold the filling within? Yes. Did it have a nice golden tinge to it? Yes. Did it blow me away? Not really.

Brown Sauce: HP. Name brand brown sauce always squeaks out an extra brownie point or two.

Overall: My expectation is that the pies at Park View are provided by one of their main sponsors Bells. My suspicion is that these are the same pies that go to supermarkets throughout the country. If financially this makes sense for the sustainable running of the club then I can get on board with it. However as a guy who has tried pies across the country, produced by places both big and small, this pie was a little short of the mark.

Gravy Factor: Meh.

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.

Pie 133: The Saltcoats Victoria Pie

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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

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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.

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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.

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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. 

 

 

Pie 132: The Hurlford United “Onion” Pie

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Sometimes, I forget where I have and haven’t eaten a pie before. Well that’s not strictly true, I will have almost always have eaten a pie but have I reviewed it? My latest trip to Hurlford United is a good example of this occasional quandary.

I have visited Blair Park a number of times since I started this website/blog/travel guide of Scotland’s most random villages and towns and I know that I had at least written one review of their standard Scotch Pie. I also knew that they stocked the infamous Killie Pie, or The Kilmarnock Pie to use modern parlance, but I had never reviewed it here as naturally, I waited until I had reached this pies natural home of Rugby Park, which turned out to be just a few weeks later.

Some places are known for their variety of pastries. Offering not only pies in a variety of flavours but sausage rolls, pasties and bridies too. Others less so often focusing on one core product, the majestic Scotch Pie. Hurlford United (in my head anyway) were always somewhere in between so it was with some slight befuddlement in my voice I responded with “Aye mate!”, when propositioned with an Onion Pie from their Pie Hut that greets you as you enter the ground. How had I missed this? Has this always been here? Have I been depriving myself of the best pastry that The Ford have to offer for years? I had to know!

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

Where: Blair Park, Hurlford United 3-3 Pollok, West Superleague Premier Division

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Price: £1.50. As previously discussed in my most recent review from Bathgate Thistle a quid and a half is a growing trend in the pie pricing world. Onion Pie’s are a particularly strange breed when it comes to categorising. In theory it’s a luxury pie what with it not being a Scotch Pie pure breed but at the same time it’s essence is essentically scotch with some onion chucked in and so my expectation would be that the price remains much the same. In most cases (including this one) that is always the case and even if you were to grumble you’re still only paying £1.50 for a hot lunch of perfectly balanced carbohydrates and protein. Never to be sniffed at.

Presentation: There seems to be an excess of napkins floating around the junior football scene as for the second review in a row I was presented with not one, but two sheets of white paper goodness. The added benefit being that you not only get to have a napkin to hold your pastry in but you also have an almost un-splattered second one to clean your top lip.

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Meatiness: So with an onion pie, I always find that the ratio of meat to onion can vary. Anywhere from 75/25 in favour of meat to more than 50/50 in favour of onion. I don’t think there’s a right answer on this as it totally depends on the type and pungency of your onion but for me a good ratio can be told by the smell of the pie, and this pie, undoubtedly had an oniony tinge on the nose and with further inspection it’s presence clearly visible ingredient as a pastry filling. Once I took my first bite there was a slight hint of sweet onion flavour however what was more predominant was a fiery pepper kick, for me a bit too strong as it overpowered the meat, which whilst had a fairly decent texture, lacked the oomph to compete. The onion also soon wilted against the power of pepper and by the end the kick had turn to a slight burn in the back of the throat. Which ultimately, was a little bit disappointing.

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Pastry: The pastry was a little patchy but had crisped up nicely on the top edges to a lovely golden colour. What was a joy was the unexpected chew of a jerky like substance that had boiled out of the pie a little, like a little nugget of fatty onion flavour. The tell tale two holes of an onion pie were also present and all in all at no point did I fear losing the meaty morsels within.

Brown Sauce: Hands up! I can’t remember the brand but given the taste and appearance it’s slightly vinegar tang added a nice layer to the overall eat.

Overall: Variety is the spice of life so it was good to see another pie offering from Hurlford United, if I was to eat one of these again I’d like to see a little less of that pepper spice just to smooth out the taste.

Gravy Factor: Onion Gravy with a hefty kick!

I think it’s fair to say I haven’t fully got back in to the rhythm of regularly writing. I have quite the backlog at the moment of ideas and concepts but when I hit a mental block I always ensure there’s a pie or two in reserve to try to get the juices flowing. With that in mind I have another review from Ayrshire coming in the not distant future, this time from Saltcoats Victoria, the games are coming thick and fast, and where possible I’m hunting out a new review before the season ends 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. 

Pie 131: The Bathgate Thistle Pie

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Hi folks, I’m finding myself starting to get a bit behind with these again, it’s the way of the junior football season. You go November to February with hardly a fixture to seek and then the clocks change and all of a sudden you are left with a veritable smorgasboard of fixtures to go to at the business end of the season.

I was having a look at the numbers behind the site and was staggered to learn that these here gospels of pie have reached 125(!) countries across the globe. It’s mad for me to think that somebody could be sitting and reading this with their feet up on the beach in St. Lucia, at base camp of Mount Everest in Nepal or whilst munching an arepa at a bar in Venezuela. The world is getting ever smaller and I’d love to think that somewhere somebody has read one of these stories and took it upon themselves to book a flight and head to Scotland all in search of the mythical scotch pie they have so often read about. It sounds mad, but is also the kind of thing I’d decide to do, and if I would then I know someone else out there would too.

That’s never going to happen though if I stop feeding their inspiration so let’s move on to a new pie review from Bathgate Thistle who have their scotch pies provided by a former two-time World Scotch Pie Champions in Boghall Butchers so no pressure here lads.

Without much further ado let’s rate some pie!

Where: Creamery Park, Bathgate Thistle 1-2 Dundee Downfield, East Premier League

Price: £1.50. Slowly creeping more and more into the pricing structures of a junior Scotch Pie, compared with some of the £2+ aboominations you get at senior grounds though it’s still decent.

Presentation: Standard presentational practices here, except it was doubled! That’s right, not just one, but two medium-sized white napkins, more than sufficient to hold the pastry and mop your lip afterwards.

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Meatiness: This was a well filled pastry with a little layer of air on top to allow the meat to breathe in its pastry tomb. The texture was just right, easy on the bite and with a little give to it. Minimal risk of spillage unless you started getting reckless. The taste was predominantly meaty and savoury with a light pepper kick that was pleasant and finished with a little linger. You can understand why this pie has seen success in the past, everything done very well from a meaty perspective.

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Pastry: The pastry was solid and held well throughout consumption. The base was firm and the top golden, there was a little bit of boil out but I’m OK with that and often believe it adds an extra wee note of flavour to your pastry. I’ve found that when I don’t have a lot to say about the pastry that tends to be a good sign.

Brown Sauce: A squeeze of Asda’s own brand was plenty for this pastry.

Overall: A Scotch Pie Hall of Famer and I can see why as all in all this was just a very good scotch pie, perhaps a little by the numbers, but ultimately you’d be super harsh to try to criticise it.

Gravy Factor: The kind of gravy that you’d be happy to give to everyone from your mates to your gran, nothing controversial, just a solid, well-executed scotch pie.

So a good bit of pie there from Bathgate Thistle. I now have just the two pie reviews and two editions of the International Soccer Scran series to get through over the coming couple of weeks so keep your eyes peeled for more updates. I also feel like there’s something to be done for the World Cup but haven’t fully formed an idea on that yet.

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