Football

Scottish Football Histories: Pie and Bovril

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It’s just hit quarter to three on a Saturday afternoon and I’m hungry. I’m always hungry at this time on a Saturday. Years of conditioning have meant that my arrival on the terraces is almost immediately followed with me presenting the questions, “Pie?’, “Bovril?”, to those around me. They are after all, to quote one of the country’s most well known fans website, “The staple diet of Scottish Football”. I have seen the devastation should one, or even both, drop to the floor. The joy and disappointment of that first bite and, on one occasion, seen them sent flying towards an official after a disagreement about an offside decision. For many, myself included, no match day experience can be complete without this humble pair, but how did they come to be so intrinsically linked with our national game and what is it about them that has seen them endure?

Given how ubiquitous they are to each other it is perhaps no surprise to learn that references to both in the newspaper archives come from the same time over 120 years ago. In the Friday 23rd September edition of the Glasgow Evening Post from 1892 an advert for a “Grand Football Match” at Ibrox promised “Bovril Served Hot”, accompanied by the sub heading, “Guard yourself against the possibilities of the chill or cold by drinking Bovril.” A description that seemed to suggest a cup of Bovril, taken either before or after the match, could have the same kind of health boosting properties that would be much later attributed to a bottle of Lucozade and a punnet of grapes. The Ibrox chiefs hadn’t stopped there though. In the same week an article in Scottish Referee boldly announced the news of An Innovation” as cups of Bovril were to be accompanied by hot pies with Rangers Secretary Mr. McAndrew accredited with “looking after the football public by placing within their reach refreshments of the best kind.” The spread at Ibrox was again gaining praise in a 1902 edition of the Dundee Evening Post with Bovril Hot Chocolate now available, “vended by a small army of boys smartly dressed in chef’s uniforms.” The drink was so popular in Glasgow’s south side that for a while one of the stands at Ibrox would become affecteonality knows as the Bovril Stand thanks to the large advertising presence within it. Bovril, along with the increasingly present scotch pie, had been a hit, with a further article in The Perthshire Advertiser from the same year proclaiming that the beverage “crowns the enjoyment (of a football match), with thrilling, warming, sustaining and invigorating comfort”. The marketeers had struck gold.

I realise that at this point, for some, knowing both what Bovril is and what constitutes a Scottish football pie will be in themselves the revelations of this piece. For those in the know, of which I am sure there will be many, then view this next paragraph as a quick history lesson to help provide some further context.

Bovril is, when put in simple terms, a beef tea, however to simplify it would be to undermine the complexity of this highly salted beef extract. Originally developed as a paste by Scotsman John Lawson Johnston in the 1870s his Johnston’s Fluid Beef was created as a solution to the task of having to supply Napoleon’s French Army with one million cans of beef without having the meat to do so. It would prove to be a huge success and in 1889 the Bovril company was formed. The name Bovril translating itself to mean “strength of an ox”, derived from the first two letters of the word “Bovine” and the letters “vril” taken from the electromagnetically charged “Vril-ya”, a superior being in the Edward Bulwer-Lytton novel The Coming Race.

With the brand now established it was often used to substitute meat during the war years and in the 1960s a granular form would hit the shelves to challenge more traditional stock starter products. A recipe change by current owners Unilever in 2004, means that Bovril is now vegetarian friendly however the taste remains the same and it’s that product that still hits the terraces to this day.

The history of pies is far longer but in some ways much easier to surmise as the concept of producing portable and time hardy meals date back tens of thousands of years. Even if we focus solely on the scotch pie, the quintessential match-day pastry, the date of first conception still remains fairly vague with a common consensus that they first appeared around 500 years ago, although whether they were first conceived in Scotland or England is still up for debate, much like all good Anglo-Scots origins stories.

Scotch pies are traditionally shaped into a round hot water crust shell and then filled with mutton and highly spiced with pepper, each butcher and baker in turn having their own variations on the theme. This variety led to the announcement of the first ever World Scotch Pie Championships in 1999 – founded by the Scotch Pie Club, an organisation itself formed just three years previous. The competition has grown considerably since with over 500 products entered at the 20th anniversary judging across 11 categories including, Best Football Pie and I am very fortunate that for a number of years now I have been part of these judging days as a result of my own pie obsession. It is also a commercial boon for any category winner. During an interview I conducted at the 2019 Awards, 2018 World Scotch Pie Champion Alan Pirie from the tiny village of Newtyle in Angus, told of how the day after he won the World Championship he received an order for 8000 of his winning pastries.

It hasn’t always been plain sailing for the scotch pie though as a recipe from a 1940 edition of the Daily Mirror showed. With meat supplies diminished during the Second World War, homemakers were encouraged to substitute mutton for beef and stretch their protein rations out even further with the addition of a can of tomato soup. A part soup/part beef pie would certainly raise a few eyebrows on the terraces these days but the scotch pie is not the only pastry vying for real estate on the tastebuds of Scottish football fans. Steak, haggis, curry, macaroni, vegan and novelty offerings such as The Breakfast Pie, a full Scottish breakfast wrapped in pastry, are just some of the variations that can be found in kiosks across the country but it is the legend of the Killie Pie that perhaps most endures.

Ask a question about pies in Scotland, and almost everyone will tell tales of The Killie Pie. A marriage of steak and gravy that transcends the terraces and has made its way into Scottish popular culture. When asking a fan the question, “Who does the best pies?” it will be often answered with a strong “Kilmarnock” despite the respondent having sampled a mere handful of its contemporaries, if any at all. Buyer beware though as The Killie Pie of today is not the same pie of Rugby Park Saturday’s past. A 2016 trademark dispute between Kilmarnock FC and suppliers Brownings the Bakers (who originally produced the two time Best Football Pie award winner) over the use of the word “Killie” meant that the original is no longer available with the Ayrshire side since changing supplier. The rebranded “Kilmarnock Pie” from Browning’s remains readily available outside of the KA1 postcode though and can even be bought in some supermarkets as well as popping up at a number of non-league venues in the region. Pies in Scotland mean business.

As does Bovril, especially in a country where football is usually viewed through a shivering lens, and there are more than a few idiosyncrasies that keep what constitutes a good and bad bovril distinct in the eyes of the consumer. For some, it isn’t complete without a few shakes of the pepper pot, done to add that little extra kick. For others there’s a kind of masochism in getting a really poorly mixed beverage. The paste or powder forming a ridiculously salty gloop at the bottom of the cup that you can’t help but stick your finger in before inevitably recoiling as a result of the over-exposure of savouriness that your taste buds have just undergone. Whilst big stadiums have high pressure water taps and scientifically costed measurements to do the mixing for you, the real joy of a Bovril comes from drinking it from an open polystyrene cup on a freezing cold day with the aroma visibly wafting across your cheeks and up your nostrils as you take those first few sips.

You can’t talk about the traditions of pie and bovril without acknowledging what the potential future may hold. The battle that clubs face in ensuring that their ground is where fans spend their free time has never been more contested, not just in a sporting context, but also when competing with lower cost, family friendly alternatives. In the 2018/19 Scotland Supporters Network Survey both cheaper catering and the sale of alcohol featured amongst the top five most suggested improvements to the match day experience and the presence of chips, burgers and hot dogs have long been a match day eating consideration. Whilst traditional tastes will always have their place it’s fair to ascertain that this diversification of the match day menu can only help to appease the demands of the fans. The same survey revealed that only 18% of them believe that Scottish Football is committed to a “high-quality fan experience.” and catering will be a significant consideration within that. For clubs to ignore this feedback would be at, best careless and at worst, ignorant.

I suspect though, that despite the competition, these items with over 120 years of history will continue to endure. In a 2012 interview with the Harvard Press author of The Omnivorous Mind, John Allen stated that, “The taste, smell, and texture of food can be extraordinarily evocative, bringing back memories not just of eating food itself but also of place and setting.” It’s a statement that resonated with me as I thought about my own experiences on the terrace.

The exchange of coins, followed by a squirt of sauce and that first joyous bite. The solidifying of the grease that has dribbled down your thumb on a freezing December afternoon. Taking a couple of blows on a piping hot Bovril before taking the tiniest of sips to condition your mouth and then the inevitable scalding that will ruin your tongue for the days that follow. Those disappointments when the sold out signs go up and the excitement you feel when striding towards an away day pie hut you have been waiting all season for. For this fan at least, those old familiar feelings, will never be replaced.

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. 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 177: The St. Johnstone Steak & Chorizo Pie

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Look, I know. You’re reading that heading and screaming at me to avoid the pre-amble this week. You want to know more about this delectable sounding double meat masterpiece. Patience my friends, the words will be flowing shortly but for now I need to do another little bit of self-promotion. I mean, what’s the point of having your own website if you can’t do that?

So what is it? Well, I have a new podcast project via Leading the Line. Episode One dropped this Tuesday where I interviewed women’s football journalist and co-author of “The Making of the Women’s World Cup” Kieran Theivam.

The pod has been set up with two aims in mind. One, to promote women’s football, particularly in Scotland, interviewing those within the game and those that pass comment on it and two, use the pod to help people promote their own projects and passions, giving a platform to those who are fulfilling a long held creative football based dream or project.

There are already four pods in the bag at the time of writing and I’m hoping over time to see it grow and make things more interactive. The link to subscribe on iTunes is here and you can also access it via all the usual podcast channels including Soundcloud where it’s hosted. I hope you enjoy it, and if you do, find the time to drop a wee five star review saying so. At some point I’m sure I’ll find a way to get a pie themed interview in there too.

Shilling done let’s get into the meat of this week’s footballing matters as we head to Perth where St. Johnstone took on Ross County in the Betfred Cup Group Stages. So without much further ado, let’s rate some pie!

Where: McDiarmid Park, St. Johnstone 1-2 Ross County, Betfred Cup Group Stage

Price: This pie was the match day special and was billed at a slightly higher price point than the standard scotch and steak pies on offer. At £2.80 this was one of the more extravagantly priced pastries to be entered into the annuls of Meat Filled Pastries but as I was soon to discover, sometimes, you get what you pay for.

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Presentation: The pie was housed in a large tin foil case with a substantially sized white napkin present to prevent the palm from any potential burn. That said it was still absolutely roasting!

Meatiness: Oh my. This was a delight. I’m not sure where to start! First the gravy, fluid but still thick, wrapping itself around a melange of steak and toothsome chorizo cubes, with the flavours of meat marrying with undertones of paprika from the seasoning within this widely known Spanish sausage. The chorizo used wasn’t cooking chorizo though but instead the air dried ready to eat version. Not that was a bad thing, in fact it was somewhat of a masterstroke as it added wonderful texture in amongst the tender steak and luscious gravy occasionally popping with a little burst of chorizo flavour.

Pastry: It came out clean from the pastry, itself a cause for celebration, although I was deliberately gentle to ensure so. The sides were baked just enough to hold but did require a little juggling to ensure the filling stayed within and the top was smooth and golden. Tin foil cases and pies with moist fillings aren’t always a match made in heaven but credit the Saints and Yorke’s their suppliers as this held together adequately.

Brown Sauce: It would have been highly disappointing had I seen anyone splashing this pastry. Definitely not needed.

Overall: Tasty gravy, well textured proteins and good pastry made for a fiesta of flavours.

Gravy Factor: Super Salsa!

I’m glad I took my detour home to Glasgow via Perth as this was a wonderful treat. As a little bonus, and to round off a smashing match day feed, I had some pudding in the form of an Empire Biscuit. It was just the ticket although controversially adorned with a cherry as opposed to a jelly. So as well as your pie thoughts, let me know what goes on top of your dream Empire Biscuit?

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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. 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 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.

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.

Pie 168: The Cumnock Chicken & Haggis Pie

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We’ve reached the business end of the season and whilst I’ll be big game hunting over the next couple of weeks my side, Pollok, still have a few games to go in their pursuit of third place in the West Region Premiership.

It’s a trying time of the season for football fans whose sides have nothing to play for or no trophies to be won. For some the habit never goes away whilst for others a game without anything to play for is really no game at all. For me, a Saturday spent on the terraces is as much about catching up on the weeks events with your chosen few as it is pursuing glory. Fortunately with the nights getting lighter I’m still able to juggle the habit with the search for games that matter.

Last time I was at Townhead Park, home of Cumnock Juniors, I managed to nab myself one of their Steak & Haggis offerings so I was secretly quite pleased when they said that these had sold out and there was only Chicken & Haggis to go by. So, without much further ado, let’s rate some pie.

Where: Cumnock 1-4 Pollok, Townhead Park, West Region Premiership

Price: I think, this was £1.50, hands up here on my part as I totally lost track of what this pie cost but, using some algebra, I think this pastry came in at just a pound and a half, a bargain price for what we class here as a luxury pastry.

Presentation: Classic presentation style coming as it did on top of a single medium sized white napkin. Nothing to grumble about at all.

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Meatiness: No misnomers, this pie was most certainly chicken and haggis based. There were good sized chunks of white chicken meat surrounded by a generous portion of gently spiced haggis. The balance of flavours in this pie were spot on, the haggis not overpowering the chicken and although there was no real gravy to speak off it wasn’t necessarily needed here with sufficient moistness coming from the two component parts. It was very tasty.

Pastry: Oh this pie looked a mess, not that it had any detriment to the overall taste of the pie or the pastry but this one would definitely not go down as a looker. The puff pastry top had flaked away quite a bit from some rough handling and the sides may have had a couple of gaps but sometimes in the pie game it’s important to remember that looks aren’t everything.

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Brown Sauce: None mate, luxury pie.

Overall: Putting aside the rough and tumble nature of the pastry this was a really tasty pastry with it perhaps moving into pole position when it comes to Chicken & Haggis pastries on Scotland’s terraces.

Gravy Factor: None needed, just lots of lovely meat.

I suspect this might be my final junior pie review of the season but I’m not entirely sure at this stage. What I do know though is that next time out I will have not one, but two reviews from Galabank as Annan Athletic took on Stenhousemuir in the League One play-offs.

On last thing before I wrap up and that’s to point you in the direction of my piece for Pure Fitbaw assessing Scotland’s Women’s World Cup Squad. Linked it up right here for you so go have a look.

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.

Pie 165: The Clydebank Breakfast Pie

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Hello pie fans I hope you enjoyed my saunter south of the border last time out as I took in the bright lights of Carlisle as the League Two promotion race in England heads towards it’s climax but it’s back to usual business this week with a return to the Scottish Juniors as Clydebank hosted Pollok at their temporary home of Lochburn Park in Maryhill.

One of the things that I have been focusing on since becoming more involved in women’s football is new and, let’s be honest, cost effective ways in which the game can be promoted. Lower leagues clubs across the country have to find ways to maximise their skills and resources in helping to attract new eyes to their club every day and so I thought I’d share just a few examples of that. St. Anthony’s, for example, have formed an alliance with clubs who have the initials S.A.F.C. in the make up of their name, this even involved their committee going down to the Stadium of Light after being welcomed down by Sunderland. Pollok are still (three years later) reaping the benefits of Tam Hanlon’s greatest hat trick ever scored which you can view here, a feat that garnered an appearance on Soccer AM and global attention. BSC Glasgow are one of a few clubs who now have an official eSports partner in the shape of @MozzaPlays who also went to the lengths of modding up the Lowland League for everyone’s favourite strategy game, Football Manager.

Clydebank themselves recently got in on the act with an excellently produced video celebrating Nicky Little becoming their club’s record goalscorer. Titled “Route 66” and shot exclusively on an iPhone it shows what can be done with a bit of time, care and willingness to learn. I encourage you to have a look at it here.

For my part, pies have become my default way to big up the beautiful game and over the next month or so I have some deadlines to meet to help share the story of pie even further. However for now, and without much further ado, let’s rate the first ever Breakfast Pie to enter the hallowed halls of Meat Filled Pastries!

Where: Clydebank 1-2 Pollok, Lochburn Park, West Region Premiership

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Price: I wasn’t expecting to have a new pie review to get my teeth into when I turned up at Lochburn Park however as the words, “What kind would you like?”, left the woman working the counter’s mouth an excited realisation spread across my face. Presented with the option of scotch, steak or breakfast there was really only going to be one winner and so I parted with £2, towards the top end of the non-league pie price scale, and went to find a spot in the shade so I could eat what was essentially my second breakfast of the day.

Presentation: This pie came wrapped in a double layer of large white napkins concealing the pastry at first sight, ample to help dab your mouth and lips as you made your way through what would turn out to be a pretty mammoth mouthful.

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Meatiness: The debate around what goes into a full breakfast – English, Scottish, Irish or otherwise – is a long and at times fairly tedious one. Some people froth at the concept of the inclusion of beans whilst to have a fry up without any bread and butter is seen as heresy by others. This pie though had enough of the commonly agreed upon component parts to keep everyone happy.

At the bottom there was a thick, maybe slightly too thick, slice of black pudding with that unmistakable texture and spicy kick. Above that was a layer of well textured and flavourful square sausage which of course had been made round to fit it inside the case. Above that again and to one side of the pastry was a slice of bacon as smoky and salty as bacon should be. Still going up you are then greeted by an egg, unfortunately no yolk porn here, as it would be near impossible to bake a pastry with an egg inside and keep the yolk runny before being topped with a few beans which had dried out a little in the oven but added that bean taste your mouth would recognise. Overall it made for a pretty tasty and exciting bite and if I could make any suggestions to improve the filling then I would pare back the black pudding a little and add a more generous spoonful of beans to add a little more moisture.

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Pastry: Let’s call it how it is, the pastry was a bit of a hot mess. I suspect partly driven by the desire to cram as many breakfast items as possible into its pastry walls and partly driven by some rough handling during transportation. Despite its ramshackle appearance it actually held surprisingly well adding the crispness required to help break up what was quite a rich filling.

Brown Sauce: It’s a luxury pie so there was no brown sauce added here but in retrospect I kind of wish I had given it a dollop, that spicy tang the sauce brings would have been a perfect partner for this pastry.

Overall: Generously filled with surprisingly sturdy construction despite appearances. I’d maybe alter the ratios of the filling slightly but as match day treats go I’m very much into it.

Gravy Factor: Gravy to get out of bed for.

A new pie style makes it’s way on to the pages of Meat Filled Pastries and there will be another new style next time out as I headed over the Irish Sea to see Bohemians take on Waterford in what the marketeers behind the League of Ireland are calling #TheGreatestLeagueInTheWorld. But does their Chilli Beef & Chorizo Pie really hit the mark, we’ll have to wait and see.

Until next time though, go forth and eat pie!

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.