Hello and welcome to Meat Filled Pastries the home of pies, pies and a little bit of football chat. Usually I would have a light-hearted pre-amble about something that has irked me about the recent weeks football activities but today will be slightly different.
A year ago to the week one of my closest friends passed away after a 2 year battle with bowel cancer, last week I was asked to say a few words about him as a tribute and for once I struggled. Not because I didn’t miss him, because I do sometimes without even knowing it. No the reason I struggled, me, the man who once a week writes a 1000 word diatribe based around pies, is that for all the words I write and say they don’t really mean anything, not really. I’m glad it spreads a little happiness and I’ll continue to do for as long as its fun but it’s not going to change the world. Might change a few pie suppliers, but not the world. So here it is, inspired by the eloquent and heartfelt sentiments of his friends and family I do my best to truly articulate what my friend meant to me, a meat filled tribute if you will:
Smit was a wonderful man and friend. For all the time I knew him he never once changed who he was or how he acted for anyone and that’s because he didn’t have to. Every day eulogies appear where someone is dubbed as the kindest or the nicest or the most well liked person and I’m sure in their own way they are but in Smit there was a man who nobody could say a bad word about. He would always be there for some hijinks or there to call you an idiot, something I had much experience of but most importantly he was always there. Even through the traumas of chemotherapy, of endless doctors appointments and hospital stays I never one felt that he wanted you to be anything other than normal with him. To live life to the end with that strength is something that I can only aspire too.
Smit died aged just 28 an age at which no person should pass away. When something like that happens its hard not to evaluate your own sense of worth and the decisions you make, it’s just human nature, the sudden realisation that life is fleeting and then invincibility of youth is a cruel façade that can be so quickly and unfairly taken away. The words of Meat Filled Pastries may not have been here was it not for the likes of ‘The Grambler’ and ‘Rubbertoe Mankini’ some of Stewart’s finest creations and the choices I make now are not made with more than a thought to what he would do if he was standing there beside me. I’ve become a little braver and I’d like to think a little wiser but these changes pale in comparison against what my friend had to go through. I will always remember, I will never forget.
A year down the line and the focus of Stewart’s friends and family are firmly focused on raising the profile of bowel cancer and The Kick Bowel Cancer’s Backside Fund has raised nearly £15,000 to date. If you want to donate then you can do so at the following link, https://www.justgiving.com/Geraldine-Smith3/, you don’t have to but if you do it will be greatly appreciated.
The Grambler is still going strong left in the capable hands of Stewart’s father Kevin, who continues to produce the betting tips that will win one day win you millions and all it asks in return is you push a little of those winnings towards the funds way. Below is a link to those testimonies I described earlier, if you’ve got this far you might as well read a little further:
The next fund-raising event is scheduled for Sunday 7th September and below I’ve attached all the information you need to know for a fun filled family day out!
Thank you for bearing with me through all that if it’s not your cup of tea I understand but it would be remiss of me not to use my mild infamy to promote something close to my heart. But for now let’s have a change of pace and why many of you are, without much further ado, let’s rate some pie!
Where: Ravenscraig Stadium, Greenock v Pollok, West of Scotland Superleague, First Division
Price: £1. One single golden nugget has to depart from your paw to be rewarded with a meat and pastry snack. That my friend, in today’s world of £59.7m Angle Di Marias and £16m Danny Welbecks , is an absolute bargain.
Presentation: Being a scotch pie this rode bare back in my hand with just a medium-sized white blanket playfully wrapped around it.
Meatiness: This was a traditional scotch pie but if I’m being honest it was all rather disappointing. There was definitely a meaty centre derived from the most aged of mutton but it lacked any real flavour. There was no peppery hit and neither was there a savoury note to the meat inside. It was moist but didn’t feel lubricated with the wafer thin film of grease that a good scotch pie should leave on your lips as you consume it. This was certainly an instance where I was thankful for a healthy dollop of HP to add some much needed spice and zing.
Pastry: The pastry was OK, it was a hot water crust and a little crispy but also managed to be a little too soft on the sides at the same time. There was no hole in top to let the heat escape although to be fair I am yet to be convinced those pies that give a sneak peek of the meat inside do so for no other reason than aesthetic appeal. There is nothing more frustrating than a pie that you can’t get enthused about when you spend a good chunk of your time reviewing them but the pastry on this pie did little to lift my apathy.
Overall: I ate it, but it’s not devastating to think that it could be another wee while before I have another one.
Gravy Factor: A little below bog standard Bisto. Disappointing.
The next helping of pie will be from an as yet undetermined location so keep your eye out by following me @MFPTasty.
However, until next time, go forth and eat pie!
Meat Filled Pastries is back! With another 2 pie review’s for you delight and delectation from the picturesque Moray countryside. One of the heartlands of Scottish malt whisky and home to Dufftown Juniors Football Club. I love a football road trip. The getting up early on a Saturday morning, the hip flask in the jacket pocket, the stop at Pitlochry because the majority of your bus just can’t hold it in that long anymore or the plethora of stories that they tell you about football glory days of old I love it all, I truly do. On these trips football usually ends up playing second fiddle to the fun of the jaunt, but I, being a consummate professional, remembered I have a job to do.
So without much further ado, let’s rate some pie!
Where: Westburn Park, Dufftown v Pollok, Scottish Junior Cup 2nd Rd
Price: A whooping £2, a pricy pie indeed, especially considering it is classed on these pages as ‘non-luxury’, it transpired that there was a flat pie rate at Westburn Park which only went to heighten my expectation that this mince pie was going to have a lot to offer as it was bracketed the same as the other luxury options.
Presentation: Simply presented in a medium sized white napkin.
Meatiness: The meat was very tasty and came with an equally tasty gravy although it definitely could have been more plentiful. The colour of the meat was rich in colour when compared with the more anaemic shade of brown that a scotch pie would usually be associated with. You could tell that the meat was of a good quality, it was therefore a shame that I found myself, as with the gravy, wishing for more of it. As can be seen above this pie was more pastry than meat, meaning that the all important meaty ratios were skewed somewhat. Quantity of the meat aside the innards of this pastry were a tasty treat indeed.
Pastry: This pie had a puff pastry top, not something commonly associated with a mince pie. This meant that you had lots of layers of lovely flaky pastry which got you in the inevitable mess that good puff pastry should. What it also provided is a thoroughly good bite, with minimal risk of any of the filling inside tumbling out. Naturally the top was a little ‘caramelised’ but I think it would have been difficult to achieve a base of sufficient sturdiness without burning the top a little and to my taste a wee bit of the black stuff doesn’t do any harm. What I will say is that, because it was puff and therefore without the crispy pastry walls normally associated with a scotch pie, any bite taken resulted in the brown sauce sitting atop squirting all over the place, a minor grumble on this slightly modified version of a scotch pie.
Overall: This was a tasty pie but there was a couple of things that stopped it from being truly great. Firstly there was the cost, it was £2, I wrestled with the idea of this being a luxury pie to help account for the increase in cost but I couldn’t. Justify it? OK, well if you turned up at the counter of the Dufftown pie hut and asked for ‘Just a Pie.’ this is what would be presented to you, a twist on a scotch pie yes, but it’s still a mince pie. The second thing was the ratios, a mere few millimetres of extra meat would have sent this pie into the upper echelons of pie as much as I enjoyed the alternative puff pastry top.
Gravy Factor: It’s not gravy, it’s jus, you’ll get it in a little porcelain jug and like it!
There will be another pie review from Dufftown on Wednesday, and if you thought chicken, haggis and mashed potato was a bit bonkers, you ain’t seen nothing yet.
Until next time though, go forth and eat pie!
Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to tune in to Pulse 98.4 the ‘Listen Live’ function on http://www.pulseonair.co.uk/. on Thursday 31st October for some live pie on ‘Nugent4Nil’ and visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to the now child friendly Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.
Word up pie fans! Straight from the meat filled ghetto I am happy to present to you Pie 30 of Meat Filled Pastries: Tour of Pies ‘The Beith Pie’. As promised in my last review I have a couple of announces to make. I have been doing Meat Filled Pastries for 3 months now and I am delighted that people seem to like this little project. To be fair if people didn’t like I’d probably still be here wittering on about pies but I would just like to take the opportunity to say thank you to everyone who has read, liked, tweeted, commented and shared with their friends in what ever way you have. I hope this is the start of something that I will keep going for many a pie to come.
On the back of all your support I am delighted to announce that Meat Filled Pastries will be live on air between 8-9pm on Thursday October 31st on Pulse 98.4FM, available on your radio’s in the South of Glasgow and East Renfrewshire area or by the ‘Listen Live’ function on the station website http://www.pulseonair.co.uk/. I will be a guest on ‘Nugent4Nil’ a programme focused on Scottish junior football (on Thursday night) the pies provided by these teams. It will be my first appearance on the radio for over 4 years and it’s safe to say I’m looking forward to it. If you have a bit of free time give it a listen.
Secondly I am proud to announce that Meat Filled Pastries now has on offer MeatFilledMerch. Dedicated to all your pie based fashion needs, whatever they may be. You can find the store at http://meatfilledmerch.spreadshirt.co.uk/ and the link is on the right hand side of the site. This is very much in it’s infancy but I hope over the coming weeks I’ll items you may actually want to wear and buy! I would also like to make you aware that any personal profit made on anything bought from ‘MeatFilledMerch‘ will go straight to ‘The Grambler’s Kick Arse Fund’, the full story of which can be found at the following link, http://www.justgiving.com/Geraldine-Smith3, if you could take a look it would mean a lot.
So yeah, busy times at MFP HQ, but now back to the main business of the day, let’s rate some pie!
Where: Bellsdale Park, Beith v Pollok, West of Scotland Cup 1st Rd
Price: At £1.10 about par for a junior football scotch pie.
Presentation: As previously mentioned in ‘Pie 29: The Beith ‘Chicken & Haggis’ Pie’ this came wrapped in a local bakery branded large napkin by the name of Irvine’s. There was however no tinfoil case, of which I approve, as a good scotch pie should be able to hold itself up securely in the safety of a suitably sized napkin.
Meatiness: The meat was moist and quite flavourful, not particularly peppery but pleasant enough. Unfortunately though this is where the good times end as once the first bite is taken your mouth is subject to a tidal wave of hot grease. A tidal wave !?!? An exaggeration too far you say. Well I counter your act of flippancy at my suggestion by confirming that on tipping the pie to a 90 degree angle a continuous stream of grease came dripping out for just over 19 seconds before subsiding. That’s right, it was that greasy that I thought it worthy enough to get a timer out. Now I should say if you love a greasy pie, then you will love this one but for me every bite left a greasy film that covered every corner of the inside of my mouth. It washed away any of the meaty goodness inside and left my arteries feeling more clogged up than a San Marino’s defence whilst 1-0 up against Scotland with 5 minutes to go. It was such a shame after the highs of the previous Beith based pie.
Pastry: The pastry for what it’s worth was good, although as can be seen from above came with a glistening puddle of fat atop of it meaning that it got soft very quickly, it held well when a bite was taken but was victim to the same gush of grease that put paid to the taste of the meaty filling.
Overall: Part of the tag line of this site is ‘Let the grease hit my elbows’, the grease within this pie though not only would have hit my elbows but made it down to my knees and into my toes. I’m just here to give one man’s honest opinion on pie and If you like your pies greasy then this will be right up your street but for me unfortunately it fell short of the mark. The short taste of meat I managed to get suggested there is a good pie waiting to get out but until the grease is reduced considerably I’ll continue to wish for another one of those beautiful ‘Chicken & Haggis’ offerings.
Gravy Factor: The kind of gravy that started off using bones and scraps for a flavoursome stock but then forgets to skim the fat off the top before leaving it to sit out for a few days. Greasy Gravy.
So another pie review done, and a decidedly mixed bag from Beith. All going well next week’s review will be fresh from the ovens of Moray as Meat Filled Pastries hit’s the Scottish Junior Cup trail to Dufftown but until then go forth and eat pie.
Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to tune in to Pulse 98.4 on Thursday 31st October for some live pie and visit ‘MeatFilledMerch’ for all your pie fashion needs.
Well here we are again, as promised, the Cowdenbeath Steak Pie is next to go under the taste test of Meat Filled Pastries. The site is currently under some modifications, hopefully culminating in a snazzy new banner so don’t be scared of the change, embrace it. Anyway back to pies. One of the things that you learn to appreciate when you go to a lot of football games is the variety of food that a particular ground can offer. Whilst some will stock solely Scotch Pies, Bovril, Juice, Sweets and Crisps others are a bit more adventurous although I’ll never forget my disappointment that you couldn’t get Arbroath Smokies at Gayfield. Cowdenbeath, however, certainly fell into the more adventurous heading as can be seen below:
Please focus your attention past the Bacon Rolls and Lentil Soup to the bottom item on that list, Corn Beef Stovies. A truly unique addition to the footballing menu. Now in these circumstances I have a difficult decision to make and I have to remind myself that I need to put pies before what my stomach desires for the benefit of this little project. Normally I would have had my mits wrapped around a warm cup brimming with Corn Beef Stovies but knowing how unlikely it is that Central Park will bw somewhere that I will visit again soon, and knowing that this site is called ‘Meat Filled Pastries’ and not ‘Corn Beef in a Cup’, I selected a steak pie for my secondary consumption,
I know, I’m your hero. You’re Welcome.
Before we get into the review let me remind you of a couple of the rules that surround a ‘luxury’ pie. Firstly no brown sauce should be required and secondly as you are paying more than for your usual scotch pie the overall quality should be of a higher standard.
So without much further ado. let’s rate some pie!
Where: Central Park, Cowdenbeath v Dundee, SPFL Championship
Price: At £2 this ‘luxury’ steak pie is actually cheaper than the scotch equivalents found at Ibrox and Hampden getting this review off to a good start without a bite being taken,
Presentation: Identical in presentation to the Cowdenbeath Scotch Pie, presented in a silver tin foil case with a medium size white napkin, sufficient enough coverage of the case to prevent you dropping the pie due to excessive heat.
Meatiness: The steak inside the pie was smaller chunked than you would usually find in pies of similar ilk and also seemed to have some coarse mince running through it as well. I took this as an indication that the meat inside was incredibly fall apart tender something that I am happy to confirm after taking that first bite. The gravy was rich and flavoursome and was of a consistency that was sufficient to coat the meat and also ooze a little from the pastry without being runny and causing puddles in the tinfoil casing.
Pastry: The pastry was cooked well, with the underside of the top part of the casing willing enough to absorb that lovely gravy. Unfortunately it had caught a little on the bottom which meant that when I went to pick up the pie for it’s first bite I left 75% of it in the case! Once again, not a massive flavour flaw but more of a potential distraction when trying to watch a game of football. I am however happy to share a couple of tips I have used in the past to resolve this issue.
Tip 1: Break a piece of the outer crust off, if baked well enough this should be sturdy enough to use as a pastry spoon to scoop out that meaty goodness.
Tip 2: Eat all the topping of the pie using your fingers ensuring you have sufficient napkin support for the inevitable mess you get yourself into. Once the majority of the filling has been devoured use the now softened base to wrap up the remaining filling into a Steak and Gravy Taco.
In this instance I went for the pastry spoon option which worked just fine.
Overall: A tasty steak pie, with a well flavoured gravy meaning adding brown sauce never entered my mind. the meat was tender and well textured. The pastry fell apart a bit but as this was once again consumed before kick off provided an amusing aside to the pre-match routine.
Gravy Factor: Tasty but messy gravy although sometimes that’s the best way for it to be.
So that’s another pie quaffed, that’s 26 for the season as we enter the winter months, so until next time go forth and eat pie.
Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side. Finally if you could take some time to visit ‘The Grambler’ or make a donation to ‘The Booby Moore Fund’ it would be most appreciated.