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Pie 137: The Glasgow Perthshire Pie

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So here it is, my last pie review of the 2017/18 season. A season that has taken me across Scotland and Spain with some stop offs in Germany and Portugal along the way. I went to my first game back in July with no inclination to start doing the pie reviews again as I thought it had run its course but I’m glad I’ve come back to it. It’s helped to re-kindle what has sometimes felt a lost love for writing and whilst I still struggle to juggle real life with my aspirational one I feel I’m slowly starting to win the battle.

I don’t believe in recapping what I think has been the best or worst but instead reflecting on the opportunities it has presented to date and the new people that I’ve met whilst focusing on what will be hopefully forthcoming in the future, pie related or otherwise.

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

Where: Keppoch Park, Glasgow Perthshire 1-2 Pollok, Central League Cup Semi Final

Price: Advertised at £1.50 the total bill of £3.20 for two pies and a bottle of water (advertised at 50p) would suggest that this pie was £1.35 which doesn’t seem right at all. For the sake of this piece let’s call it £1.50. Maybe I got it wrong.

Presentation: It always seems fitting to book end the start and end of the season with the ever classical medium-sized white napkin. It always does the job.

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Meatiness: This was a well filled pastry. The texture was good if maybe a little loose meaning that on a couple of occasions a bite was followed by a quick juggle on the bottom lip to ensure that the meat didn’t hit the grass bank beneath me. There was a light pepper kick to this pastry that didn’t have much linger to it and overall whilst there was a hint of meaty flavour it perhaps lacked a little punch overall.

Pastry: The pastry was crisp and had a nice golden tinge to it but as can be seen in the pictures had a few cracks in the side walls meaning the structural integrity of the pie was let down a litte. That aside though there was nothing wrong with it from a taste perspective.

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Brown Sauce: Missed the brand but came in one of the large squeezy bottles you would often see at food vans and cash & carry’s alike. Did the job.

Overall: Generous filling that perhaps needed a little bit more oomph.

Gravy Factor: Just a spoonful shy of the perfect  flavour and consistency.

So that’s it, another season in the books, but keep your eyes peeled on the site during the off season as my evolution to more football and food based content continues with the next two installments in my International Soccer Scran Series. I might throw a couple of World Cup things in there too.

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. 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.

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Pie 127: The Scotstoun Steak “Surprise” Pie

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Sometimes, just sometimes, I wonder if my pursuit of pastry goes a little too far. Three years ago I found myself sitting on a sofa talking to a former Miss Scotland and the artist formerly known as DJ Romeo about how I was darting about the country eating pies and reviewing them. Two things struck me immediately when I re-watched that mental few minutes. One, I had more hair. Two, the question about whether or not I had eaten all the pies was fairer than I was willing to admit at that time. It had been the culmination of a week where I’d also featured on websites and radio stations and afterwards I had found myself sitting in my car thinking, sometimes, just sometimes, my life is a little bit strange.

I found myself questioning the sanity of my pie pursuit once again last week as I looked out on the arctic tundra masquerading as the pitch at Scotstoun Stadium. I had left on the Sunday morning via bus and then train(s) more in hope than anticipation that the game would be on, regularly checking social media channels for the inevitable. I was therefore amazed that I had got to the point where I had settled down with a pie and a pint in my hand ready for some hard hitting rugby/ice hockey action. Alas though, that inevitable did come, as no sooner had I taken my last bite the stadium tannoy declared the game off. You would think I would be annoyed but I wasn’t, it had got me out the house, given me a story to tell, and of course, most importantly, gave me a new pie review. The fact that this is the conclusion reached tells us all that when it comes to pie, you can never go too far.

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

Where: Scotstoun Stadium, Womens Rugby International Scotland A-A Spain

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Price: Four smackeroonis (£4 for the unintiated)! Oooft, that is indeed a pricey pastry.

Presentation: This was a large pastry in a tin foil case with an equally ample napkin. It’s worth noting here taking a picture of a pie under the cover of a stand against a bright white snowy background is blinking difficult!

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Meatiness: I dubbed this a Steak Surprise Pie as when making my purchase I had simply asked for steak but as I munched my way through it the texture suggested something else was lurking within. My first thought was mushroom or potato as the texture was soft and forgiving on the bite but the taste just didn’t match up. I then wondered if I’d happened across some really soft pieces of fat but it’s taste was too different from the generous steaky chunks surrounding them. I had inspected the filling thoroughly but to be honest, it wasn’t until somebody on Twitter asked if I had gone for the “Steak & Sausage” pie did everything fall into place. Now does that mean that the sausage wasn’t good? Not at all, in fact it added an extra meaty layer that had me nodding my head in pleasure on more than one occasion. The gravy was also of the right consistency to provide the necessary ooze without risk of spillage. This pie was £4 but I was starting to understand why.

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Pastry: The pastry was where I think there was some space for improvement. Not in the nature of the bake which was solid. Golden and crisp without any hint of this sticking to the tin foil case but for the amount of pastry on the crimp. One of the great pleasures of eating a pie is that glorious first bite, where pastry and meat come together in a hopefully glorious unison of savouriness. On this pie, my first bite was all pastry and I had to pick some of it off before getting to the good stuff. It’s a minor complaint on a pretty tasty pie but it’s one worth mentioning.

Brown Sauce: Luxury Pie here so no brown sauce, and it was certainly not needed.

Overall: Yes it was £4 but it was bloody tasty. A bit of better advertising on what was in it would have been nice and bringing in the crimp a few millimetres would have enhanced that all important first bite experience but that’s a minor complaint on a very tasty pastry.

Gravy Factor: Luxury Gravy. Expensive but sometimes you have to treat yourself.

I think that was my first rugby pie which is a bit of a surprise as I’m known to land at a rugby ground fairly often. Next up will be a return to the Scottish Junior football scene with Rossvale, who are sponsored by one of Scotland’s biggest bakers, McGhee’s, so no pressure lads.

But 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 and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

 

 

 

 

Pie 114: The Gartcairn Juniors Pie

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Sometimes I get accused of taking my love of a Saturday afternoon on the terraces a little too far. Most of the time I will fight my corner simply stating it’s my Saturday routine, I don’t judge others for their choice to spend a few hours in a superheated cesspool of screaming children and bargain shopping. Taking enough of a break just long enough to sit on half a Big Mac that the person who was sitting there beforehand has left behind, a smear of mustard yellow and gherkin indelibly left on your backside for all to see. No I would never judge you for that, that sounds just wonderful.

That said there is (very) rare occasions where I will be standing, shivering and drenched. Rain driving into my face so hard that I can’t even look up to watch the game in front of me. No cover protecting me from the elements and my umbrella lost to that big council bin in the sky that I go, maybe, just maybe I should have stayed at home or gone to the pub.

Gartcairn v Glasgow Perthshire in the Central League Second Division was one of those rare occasions. First of all no offence intended to the participating teams. It could have been another edition of El Clasico that was raging before my eyes at MTC Park but the fact remained that I was watching a game I had no real interest in for the sake of a match to go to and a new pie review. For the first time since I started this adventure, the need for pie had become a chore and one that I wasn’t particularly enjoying.

Now this is not to say I have fallen out of love with the pie or the game that has thrust these pastry delights into my consciousness but more to say that when something stops becoming fun you have to ask yourself is it really worth it. I’ve hinted many times in the past that I have a number of other interests. Things that I want to do, see and achieve, and so, it is with these things clear in my mind that I hereby give notice that 2015/16 season will be the last I spend reviewing pies, at the football at least.

So with that out the way, let’s make the final few count. Without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: MTC Park, Gartcairn Juniors 1-1 Glasgow Perthshire, Central League Second Division (A not insignificant game as this was Gartcairn’s first at their home ground and with that the first competitive junior match played at the ground)

It was too mingin' too even consider taking in the view.
It was too mingin’ too even consider taking in the view.

Price: £1.50. Towards the top end of the junior spectrum, but considering this was Gartcairn’s first match at their true home AND the fact it was clear the SJFA had made them jump through some rather odd hoops to get there (including introducing crowd segregation and moving the change rooms to a school further away than the clubhouse was from the ground) I was willing to pay my way.

Presentation: A large white napkin, it would have benefited from having an umbrella built into it on this particular day, but unrealistic expectations aside this was a solid effort in the presentation stakes.

THE PIE

Take #2
Take #2

Meatiness: OK, so before I start here, truth time. Because the weather was so severe I couldn’t actually get my phone out my pocket to take a picture of my first pie so when one of the few brief breaks in the clouds occurred I rushed to get the pie pictured here, pie number #2. I’m glad I did. The filling was very tasty indeed, it was seasoned well and had a proper peppery linger, something that I feel has been long missed on my recent pie travels. The pie was generously filled and overall the taste was worth going back for another bite.

Pastry: These pies were perhaps a little bashed about by the time they got to my mouth. Now this could be due to the delivery method, a man rocking up in his Vauxhall Corsa to drop off his meaty bounty at the shipping container that was doubling as pie stall but more likely was my heavy-handedness whilst protecting it from the elements. The pastry was golden, perhaps a little soft at the sides but fell apart as it should. There was a slight saltiness to the pastry that I quite liked and overall it did a spot on job of keeping the meat within.

Brown Sauce: As it was the competitive game to be held at this ground I got the great honour of opening the HP bottle for the very first time. HP always does the job.

Overall: Soaking aside, this was a very tasty pie, well-flavoured meat with a peppery linger balanced out with a salty and soft pastry.

Gravy Factor: To be consumed on sunnier days.

Well that’s another pie down, what number this journey will finally end on I’m not sure but I promise you that I will see this through until I have my final bite.

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

 

Pie 85: The East Kilbride FC Pie

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Needless to say if I want to get back to the 2016 World Scotch Pie Championships then I must plough forward on this journey and so without much further ado let’s rate some pie!

THE SURROUNDINGS

Where: K Park, East Kilbride FC v Preston Athletic, Scottish Lowland League

Game on, thanks to tractor power.
Game on, thanks to tractor power.

Price: Priced at £1.50 it was 50p cheaper than my only other Lowland League review to date from Stirling University but more expensive than a top end junior scotch pie. I find myself wondering if the increased cost of pie at these games is a consequence of SFA licensing costs as clubs strive to break into the closed shop that is the Scottish Professional Football League. Good luck to them all I say.

Presentation: Although East Kilbride FC are a club in its infancy it’s good to see that the ever classic medium-sized white napkin is king of the K Park terraces when it comes to presenting your pastry wares.

THE PIE

A Hot Pie on A Baltic Day
A Hot Pie on A Baltic Day

Meatiness: This pie had a contrasting, almost sweet, and savoury flavour. The filling was just about moist enough without being greasy but was also quite crumbly in texture meaning that a bit of jaw gyration was required to ensure that you didn’t lose any meaty morsels. As followers will know I like a peppery kick to my pie and although there was only a very faint linger of pepper heat in the background as a counter to the ever-increasing sweetness it didn’t mean that this pie wasn’t a tasty treat. A different kind of scotch pie.

Pastry: The pastry was soft, perhaps too soft as when lifting it from its paper napkin bedding it stuck a little leaving small blobs of pastry which then made it a bit difficult to use when it came to wiping your mouth on completing consumption. The pastry was however incredibly buttery, well from what I could tell anyway, and this added some extra moisture that perhaps the filling was lacking.

Brown Sauce: HP. From a bottle so cold that I’m surprised it didn’t come squirting out in little brown ice cubes it is still the king of pie condiments none the less. Maybe keep it inside the hut next time the snow’s falling.

Overall: An almost sweet pie with a buttery finish from the pastry, a welcoming hit of warmth on a bitterly cold day.

Gravy Factor: Bog Standard Bisto with a teaspoon of sugar.

15 away from a ton. A ton of pie, how’s that for a mental image. Next pie up will most likely be from a venue with a different shaped ball as Meat Filled Pastries heads to Scoutston to watch Glasgow v Montpellier in the European Rugby Cup.

However until then, go forth and eat pie!