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Pie 155: The Beith Steak Pie

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Merry Christmas! Feliz Navidad! Buon Natale! Frohe Weihnachten!

Have we all got that festive feeling? I know that you will have lathered your turkey in gravy, consumed a round dozen pig in blankets and developed a lactose intolerance after downing a full cattle’s worth of cheese but I think we all still have room to squeeze in a little meaty treat. Welcome to the latest edition of Meat Filled Pastries from the world of Scottish Football. This week we head to Ayrshire and to Bellsdale Park, the home of Beith Juniors, for a steak pie or two.

Bellsdale Park, as well as being renowned for its pretty strong pastry game, is even more famous for its very pronounced slope. Whilst Hibernian were required to flatten their Easter Road pitch back in the early 2000’s, the Bellsdale slope continues to endure. Often the topic of many a terrace conversation you first become aware of the park’s downhill tendencies as you make the approach to the ground with it being near impossible to leave the centre of town without gaining some downwards moment. This suspicion becomes a realisation as you enter and make your way through the turnstile, the two covered enclosures on the far side appearing to move further and further away from pitch level as the grass sweeps down towards the far corner.

I’ve been to Bellsdale at least a dozen times or so over my football watching career and I still find myself amazed that somebody hasn’t said they need to fix it, especially given their recent forays into the “Big Scottish” but I like it. It has character. There is no doubt some sporting advantage to playing down the slope in the second half during a mid-winter battle in the pouring rain whilst the opposition trudge upwards in the opposite direction – a mild exaggeration of course – but whilst the commerciality of new build all weather parks has its merits grounds such as Bellsdale Park need to continue to thrive to ensure those points of differentiation remain on the terraces across the country.

You know what else needs to continue to thrive? Tasty pastry treats. But was the steak pie from the home of The Mighty worthy of the side’s nickname?

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

Where: Bellsdale Park, Beith Juniors 1-3 Pollok, West Premiership

Price: At £2 this was towards the top end of the junior football pie pricing spectrum but within the same range as other luxury offerings across the grade. The same price as their previously reviewed Chicken & Haggis Pie (see picture above) which still remains one of the tastiest match day treats around.

Presentation: In the list of things I bang on about the lack of proper advertising by butchers and bakers that they provide the goods is right up there, so imagine my delight that Irvine’s Bakery continue to supply Bellsdale Park with large cream coloured napkins with their name emblazoned across it. The pie itself was contained within a tin foil case which, as we all know by now, is not uncommon when presented with a steak filled pastry.

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Meatiness: This pie was awash with gravy, savoury in flavour and from a consistency perspective near spot on, allowing me to squeeze the top and bottom to show a little ooze without a single drop being spilled to the gravel below. Especially impressive considering the deep fill that had been executed by the baker during construction. The meat was tender and had a nice variation of small and large chunks, tearing away in strands like a good steak bite should. For some it might feel a little over seasoned, but for me, once married up with its pastry surrounds it made for a tasty steaky mouthful.

Pastry: Anyone who has read some of my reviews from the senior game in Scotland will know that the tin foil case is often the scourge of a good steak pie so I was naturally nervous as I slipped my fingers around the edges and went to pick my pastry up. This nervousness was almost immediately alleviated though as the pastry popped clean out, the base golden, the sides intact and the top still glistening, although perhaps a little ragged in its placement. A small note on what was otherwise a very solidly constructed pie.

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Brown Sauce: Would have been utterly superfluous.

Overall: Unctuous gravy, well cooked and seasoned meat with a non-stick pastry surround. Lovely stuff.

Gravy Factor: Gies a Ladle.

Beith really is the place to be if you want some of the finest football pies around, it is genuinely one of the highlights of my fixture calendar. I’m hoping to squeeze another pie based jaunt in before year end but whether the review makes it before the dawning of 2019 we’ll have to wait to see, so for now I hope you all have had a very Merry Christmas and are looking forward to a happy and prosperous new year.

Oh, 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. A contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert and hosts “The Isco Inferno” a weekly take on all things Spanish football. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.

 

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Pie 154: The St. Mirren Steak & Gravy Pie

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Hello and welcome to another edition of Meat Filled Pastries. As I have often explained before I started Meat Filled Pastries as a result of a bet and a desire to not let any kind of flair for the written word leave me forever. I think I’ve made peace that this isn’t destined to be my “big idea” as I continue to try and plot an escape route from my life as Office Monkey #324 but that doesn’t mean I’ve stopped searching for it. Don’t get me wrong if it wasn’t for being an office monkey then some of the things I have seen and done over the last couple of years wouldn’t have been possible (or more pertinently financed) but that doesn’t mean that I don’t want more from my life, to not still be sitting in that same desk doing the same thing in another five years time. I want to make a difference, leave a mark and not being lying on my death bed hopefully many, many years from now not wondering, what if? I’m just not entirely sure how.

My latest attempt at existential salvation comes in the form of The Scrancast. A new podcast looking at the best food and drinks creators in Glasgow, not necessarily focusing on the things they produce but the stories behind them and their journey’s until this point. Episode 1: Welcome to The Scrancast is now out on Soundcloud and you can follow it’s journey here. It’s currently pending iTunes approval and there’s a website in the works along with a whole host of other ideas relating to it so why not give it a follow from the links menu on the left hand side, there will almost certainly be some pie based content in there at one point in the future.

Speaking of the links menu, I’ve also added in a couple of new links to people I want to give a bit of a bump too. Firstly to Roddy Cons and his site “The Team on Tour” who I’m currently living vicariously through as he makes his way around the lower leagues of Spanish football, particularly in Madrid, something that I only ever really scratched the surface of. Secondly a shout out to Steven at Football Stadium Prints who has this week given up his job to pursue a career in stadium based artistry, he deserves all the support in the world for following a dream so why not take a look at that too. It’s good gear.

You know who else deserves our support? The Scotland Women’s national team as they head to their first ever Women’s World Cup Finals in France next summer. Preperations for the tournament are now in full swing, and the visit of the United States to Scotland for a glamour friendly is just another sign that the women’s game in Scotland is on the rise. So with that in mind I headed to Paisley to see how our girls would get on agaisnt the best in the world and, of course, scran a pie.

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

Where: St. Mirren Park, Scotland 0-1 USA, Women’s Friendly International

Price: Having experienced some truly awful pies down Hampden way over the not distant past I was hoping that a change of venue when it came to supporting my national side would see an increase in pastry quality. Having parted with a fairly substantial £2.70 for my pastry I went to take my first bite with some trepidation, knowing that high prices and all seater stadiums have not been a common recipe for success so far.

Presentation: As is common practice with a steak based pie this was presented within a silver tin foil case although the white napkin was much larger than you would expect at a stadia of this nature.

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Meatiness: Billing itself as a steak and gravy pie meant that the pressure was on to ensure that the gravy was forthcoming. The good news was that it was, however it perhaps lacked the punch of flavour that a £2.70 pie should really possess. The meat was good though. A varied size of chunks that kept your mouth interested as you made your way through with the texture suitably tender and forgiving to the bite. Whilst it might not necessarily be a Hall of Famer in the making this was a marked improvement on some of the mass catered pies of the past.

Pastry: Not masses to say here. It was a bit bashed about and the pastry, as is nearly always almost the way when a silver casing is present, was soft on the bottom but the sides held well and there was a nice golden tinge to the top. There was a little bit of boil out but I actually quite enjoy a bit of that.

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Brown Sauce: Wee brown sachets of a cash and carry owners dreams were available but of course this was a steak and gravy pie and so to do anything other than go bareback on this luxury pastry would be to go agaisnt everything these pages have stood for over the last five plus years.

Overall: You know what? A fairly good steak and gravy pie. It was perhaps lacking a little bit of punch but at least it didn’t disintegrate in your hands as soon as you pick up like many a match day pie does at the top end of the Scottish game.

Gravy Factor: Contextually good gravy.

A decent effort from The Saints, and a decent showing from Shelly Kerr and her side against the best the women’s game has to offer. As for the next review, who knows. It’s got to that tricky time of the year where the midweek card shrinks and the weather starts to play havoc too. Have no fear though, Meat Filled Pastries will be back.

Until next time, go forth and eat pie (and why not listen to The Scrancast whilst you’re doing it too).

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. A contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert and hosts “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 150: The BSC Glasgow Pie

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So here it is. Pie 150!

I thought about going through the key stats of this “achievement” but I’ve instead decided to let the numbers speak for themselves in the form of this snazzy little infographic.

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It’s worth pointing out that I’ve gone for the cheapest/most expensive since the start of 2018 to negate the effects of inflation etc. There has been cheaper, there has been more expensive (although none more expensive in Scotland than the pie highlighted above).

When I started this it was just a bet, a way to pass the time, but over the years it has become a useful tool not just for me, but hopefully for others too. It’s kept my writing eye in when the new ideas stopped flowing and it has led to me becoming a regular judge at not just one but two national baking and pie making competitions. I’ve got to meet and talk to new people whether it be in the game or across the industry and I’ve been able to do my bit to help raise the profile of clubs who don’t always get a shot of the limelight throughout Scottish football.

There has been times where I’ve needed a break. When I’ve been worn out by pie and being known as the “pie guy” has certainly had its pluses and minuses but all in all I enjoy this and any time somebody acknowledges it or boosts my ego with a little bit of praise it emboldens me to carry on, evolve and to continue to support those who are going about their own personal adventures where I can.

For Pie 150 I thought about being fancy, trying to go to some far-flung place to have the ultimate pie experience, but then I thought about it and realised that would be wrong. It would be against one of the core values that I attribute to this site, championing the unheralded and unglamorous in the hope that it encourages a few more fans to visit or it sticks a couple extra quid in the till when matchday hunger strikes. With that thought firmly embedded in my mind I layered up and headed to Alloa for some Friday night football action and to see BSC Glasgow take on Vale of Leithen in the Lowland League.

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

Where: Recreation Park (aka The Indodrill Stadium) BSC Glasgow 4-0 Vale of Leithen, Scottish Lowland League

Price: At £2 this is perhaps a little bit expensive given the level but from what I could make out this was a circumstance of the home side sharing their ground with Championship side Alloa Athletic. As a footnote it was such a tease to see the list of pies on offer when the Wasps were at home but to then know that they weren’t on offer here. The Black & Gold Pie in particular had my interest well and truly piqued.

Presentation: A fitting style for pie 150 as it was presented simply on a large plain white napkin. A bit of understated grandeur never goes a miss.

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Meatiness: This was a well filled pie although for me the texture was a little off. I think this was a result of the mixture being over worked prior to baking and perhaps the chosen bread based padding being a little too prominent in the mix. This led to a fairly solid block of meat that under the pressure of the bite also appeared to crumble quite quickly. The flavour was there though. It perhaps could have benefited from a bit more seasoning via a twist of salt and a crack of pepper but if you were blindfolded and asked to guess what you were eating you would know it as a scotch pie, something that time has shown me hasn’t always been the case.

Pastry: The pastry was interesting. It was fairly neat however did have a slight chew to it. On further review the base and sides in particular had a deep golden brown glow to them that made this pastry look fried as opposed to baked, most likely as a result of there being too much fat in the pastry dough causing a fry effect in the oven where the pie had tucked the baking tray. That said in the main it held together with only the last couple of bites requiring some nimble finger work to prevent spillage.

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Brown Sauce: Did the job that brown sauce should do. As the sauce was held in a mystery brown squeezy bottle the brand of this codiment seems destined to remain forever unknown.

Overall: It wasn’t perfect. The filling needed a boost and the pastry a little more work but overall the elements for a good scotch pie were there. With a little more love this could be very good.

Gravy Factor: It’s pie 150 and I’m feeling generous so let’s call it good gravy.

So that’s pie 150 in the books. I’m currently contemplating some re-reviews of the early pies but I’m also currently working on some other projects so will see what happens. This blog has always been about having a bit of fun and shining a light on the many wonderful football clubs across our fair land so as long as that’s still happening I’ll be happy.

One last thing before I finish. I just want to say thank you. Thank you to all of you who read, follow or ask me about my life of pie, without you this probably wouldn’t be half as much fun. I hope I can continue to keep you entertained but for now all that leaves me to say is…

Until next time, go forth and eat pie!

Peace and love.

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 and  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 149: The Stirling Albion “Steak” Pie

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Welcome to another edition of Meat Filled Pastries as we induct the 149th baked good into these hallowed pastry halls. This week’s offering comes from Stirling Albion but instead of seeing the Binos do battle I was present for semi-final one of a SSE Scottish Women’s Cup semi-final double-header. I had got out my bed fairly early for a Sunday to take in Glasgow City and Hibernian as the two dominant forces in Scottish women’s football went head to head at noon before Motherwell and The Spartans kicked off four hours later for a place in the final to be played on Sunday 4th November at Firhill. A two game semi-final double header at the same venue on the same day. Can’t think where I’ve heard that before…

I’ve talked at length about what I think needs to be done to really capitalise on the success of Shelley Kerr’s World Cup bound national side and the need to move the domestic game in Scotland forward. If you haven’t read those then conveniently there is a link right here where I gave my opinion a couple of months ago. At this point though I want to commend some of what I saw at Forthbank Stadium that certainly seem to suggest things are moving in the right direction, especially after the introduction of the new entry criteria for the 2019 season.

Firstly, whilst the announcement that the 4 semi-finalists in the Betfred Cup would all play on the same day had people proclaiming the end of days, the idea of a Semi Final Super Sunday works in a Scottish women’s football context and although the announced attendance of 364 sounds meagre it is considerably higher than your average SWPL match day turnout. They had also struck a deal with the BBC similar to the one currently being exercised for the early rounds of the FA Cup to stream both games live on the BBC Sport website accompanied by some proper english speaking commentary. There were team sheets available for each game and whilst it was good that these were free there was perhaps a missed opportunity for a double edition programme to be sold. The historic problem of kick off times clashing with big games on the men’s side did rear its head again though as the crowd appeared noticeably smaller as I watched game two in my flat prior to Scotlands’ 1-3 defeat to Portugal “B”. A game that kicked off only an hour after Motherwell and Spartans did so making it impossible to properly engage in both.

The biggest thing though, and the one that is most relevant to this site, is that there was some hot food to be had and national team aside this feels like a bit of a first. So without much further ado let’s rate some pie!

Where: Forthbank Stadium, Glasgow City 1-2 Hibernian Ladies, SSE Scottish Women’s Cup Semi Final

Price: At £2.50 this was perhaps a bit pricier than I was expecting given the Scottish League Two surroundings. The price becoming a greater bone of contention as I started my consumption.

Presentation: Presented in a tin foil case, the napkins were a self-service job from the table beside the counter. Plenty of large white napkins to choose from so you could go wild in a totally environmentally friendly way.

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Meatiness: Ooft, this was dry, which was a little upsetting. There was some large chunks of steak present but these meaty morsels were quite tough which – coupled with the lack of gravy – didn’t make for the most joyous of bites and an overuse of your jaw muscles. The seasoning wasn’t much cop either and it’s fair to say that I was a little disappointed when I looked at the empty napkin and foil tin that sat in my hand. I know this is a luxury pie but I wish I had whacked some brown sauce on it.

Pastry: The pastry was a bit weird. Whist the scotch pie shell with puff pastry lid has been seen before the puff had seemed to forget to do its growing thing and the shell had a strange grey-brown-yellow sheen to it. Structurally it was sound but again it wasn’t much of a taste sensation.

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Overall: This wasn’t a classic. The meat was a little tough and the paucity of gravy meant that it was all just a little dry, especially when paired with the slightly odd pastry combination surrounding it. I’m not going to lie, part of me thought that these were left over from a Saturday somewhere, and that’s not a great sign.

Gravy Factor: Just a mirage of gravy in this pastry desert.

Well with us one pastry away from 150 there is some pressure to be had on our next hosts after this underwhelming effort. Who that host will be I genuinely don’t know but what I can assure you of is that there will be a pie celebration to be had and maybe I’ll knock something up a little bit special too.

Until next time 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 and  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 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 118: The Carluke Rovers Chicken Curry Pie

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Hello pie fans, let’s get straight to business. I am aware that in the past I have, on more than one occasion, intimated that this is the end of the road for Meat Filled Pastries only to then be drawn back in with spiels dedicated to that holy trinity of meat, pastry and gravy however this time, this time is different. I mean take a look at this review for example, this game took place in April, it’s July now and this is me just getting round to ticking it off. Something had to give and at the moment it seems to be the pies. That’s not to say I haven’t been at games and continued my adventures to  the back of beyond to watch 22 men(or women) kick about a polyester sphere whilst getting my pastry fix, it’s more the aftermath that has suffered. Whether that be an increase demand in work, to learning Spanish, from wanting to see the world and just generally hanging about with my friends and family all have taken precedent over a few hundred words about pie.

More relevantly, to those of you who have kept with me during this, I really do want to put this all together into one coherent collection of my journey. From the first foolhardy bet, to the awards and media appearances up until the right here and now where I’m stealing 30 minutes from my lunch to type up this review. I think it’s a good story to tell, but an impossible one to do if I don’t step back, take a breath and look what it’s achieved. So there you have it this is my swansong, not a forever goodbye, more I’ll catch you later.

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

THE SURROUNDINGS

Where: The John Cumming Stadium, Carluke Rovers 0-3 Pollok, Central League Cup 2nd Round

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Price: Dropped the ball here. This was somewhere between £1.20 – £1.70 and so if anyone want’s to correct me then please feel free. Given it’s chicken curry nature we can class this as a luxury pie and as such anywhere within the bracket I’ve just quoted is more than acceptable.

Presentation: This is a direct copy from my last review. Same place, same presentation. Medium sized white napkin that was bigger than the circumference of the pastry that sat on it. It’s all you need really.

THE PIE

I think this might glow in the dark...
I think this might glow in the dark…

Meatiness: Chunks of tender chicken breast awaited my gob replacing the normal crumbly mutton that a scotch pie possesses. Cubed into properly bite size chunks they were coated in a luminous yellow curry sauce that you would often find smattered on the pavement outside Central Station on a Friday night. As I discovered at the most recent edition of the World Scotch Pie Championships chip shop curry sauce is very much a controversial subject. For some it offers the comfort of home, providing that pick me up on a hungover Sunday evening as it’s smothered over a poke of chips. For others it is an atomic bomb to the senses, an overheated day-glow paste that stains everything it touches from your teeth to you trainers. I fall somewhere in the middle, appreciative of the joy it brings others whilst the food wanker lurking within wants something more complex and ‘real’. Stripping it back to what this pie is; a matchday snack. It does an amicable job of satisfying hunger whilst being slightly different from the norm.

Pastry: The pastry was interesting and perhaps a consequence of the different filling this pie offered. First thing that struck me was how pale it was, perhaps not subjected to the same boil out and fat that a scotch pie normally has meaning it was almost white in colour. Secondly was it’s texture, almost bread like with a biscuity crunch as opposed to buttery and flaky. With the pie filling it worked quite well although to this day I’m still not sold if it’s something I liked or not.

Brown Sauce: Imagine tangy brown sauce on a curry pie, that would be a sensory overload for even the most adventurous of palates. It didn’t happen here.

Overall: Nothing flashy here. Chicken that was well cooked and wrapped in a sunny wash of chip shop curry sauce contained within a biscuity base. When looking at all the elements it is perhaps the least luxurious luxury pie you might ever come across.

Gravy Factor: Ravy Gravy. Split this bad boy open, and raise it high in the air. It’s 1991 and you’re giving it large with this spicy yellow pastry.

So that’s it, no more…well except one more. An encore if you will from the Falkirk Stadium courtesy of the Scottish lassies. I hate goodbyes so just wanted to get that out the way now.

So until the final 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 117: The Carluke Rovers Pie

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My apologies to the good folk at Carluke Rovers, I should have done this two weeks ago but as my fellow supporters of junior football know at this time of the season free time comes with an even greater premium as clubs play 2,3 or even 4 games a week! It can be a bit of a slog for players, managers and supporters alike as you jump from town to town in the mad dash to get the season wrapped up before the summer really comes. Whilst arguments cold be made about summer football and artificial pitched in truth the junior calendar doesn’t really help itself to begin with as cup after cup are played until even wee Jimmy the groundskeeper has won a trophy too.

In some way’s I understand it; the Sectional League Cup give fans guaranteed derbies whilst bigger clubs get to boost the coffers of their less fortunate neighbours every second season whilst the Central League Cup at the end of the season gives teams with not much to play for some meaningful fixtures to get their teeth into. At the same time though what is the need for a cup where the exact same participants take part in it twice, all be it with slightly altered formats. I’m coming at this from a Glasgow based perspective but I know that the same problem abides both west and east of the place I call home. As you may have gathered by now I’m not one to turn down a game of football but even I, as an individual who breaks out in a cold sweat at the thought of a Saturday afternoon in Homebase, think something needs to be done to jazz up these perceived ‘diddy’ cups.

With all that being said, and to stick to my wholly contrary roots, today’s pie review comes from one of them and the Central League Cup 2nd Round, so without much further ado let’s rate some pie!

THE SURROUNDINGS

Where: The John Cumming Stadium, Carluke Rovers 0-3 Pollok, Central League Cup 2nd Round

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Price: At £1.20 this pie was bang on message with the rest of junior football as a whole although it would be fair to say that it was perhaps a littler more expensive when compared to some of their previously visited divisional rivals.

Presentation: Medium sized white napkin that was bigger than the circumference of the pastry that sat on it. It’s all you need really.

THE PIE

Meaty!
Meaty!

Meatiness: This was a substantially sized meat filled treat with coarsely ground mutton populating nearly every cavity of its pastry tomb. The meat was well-flavoured and if ever I was to describe mince as succulent this would be it. That said, with succulency (pretty sure I’ve just made up a word) comes grease and in this case the dreaded drip test very nearly put paid to a new pair of trainers. Luckily my time spent in St. Petersburg as Galloping Horse #2 in the Russian National Ballet production of Calamity Jane meant I tip toed my way around the fatty splashes trouble free. Grease never harms the flavour unless it’s excessive but it does make eating it that little bit more treacherous.

Pastry: The pastry was well-baked and sturdy enough to support this fairly moist pie. There was a little rim of boil out on the top but the base was near perfect in its cooking. To be honest not a lot to say here as it was a solid, if unspectacular, effort all round.

Brown Sauce: The bottle had all the hallmarks of being found in a popular high street frozen food chain, that doesn’t mean it wasn’t good though. Zingy, spicy and fruity like a good brown sauce should be.

Overall: Nice flavoursome meat, solid pastry and a decent brown sauce makes this a good effort. A little less grease and you’re on to a winner.

Gravy Factor: Moist.

This is the first of an unintended double-header from Carluke as their Chicken Curry Pie gets ready to go under the Piecroscope.

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.