Pie 193: The Rangers Haggis, Neeps & Tatties Pie

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Hello and welcome to a slightly delayed jaunt to the land of meat filled mirth as we once again go into the breach with a pie in honour of our nation’s bard, Robert Burns, from the house that staunch built as Rangers took on Stranraer in Scottish Cup action.

Regular readers will know that I have had a tumultuous history with the “Pie of the Month” offerings of Ibrox visits past. The wonderful sounding Pie 147: Chicken & Chorizo Pie still haunts my weekly pie queue daydreams. A filling akin to an emptying of hot sick that somehow managed to turn the usual stampede of flavour that chorizo brings into a quivering new born foal. The lid coming clean off in what I can only assume was a last desperate attempt at freedom by the chicken that had been so cruelly sacrificed as part of this pastries misconception.

It’s still not the worst pie I have encountered of my now many years of travels though, that accolade belongs to Pie 126: The Queen’s Park Cheese & Onion Pie. A pie that I described at the time as both “bland and yet somehow offensive” with pastry saw raw that even the most discerning of play-doh eating toddlers would turn their nose up at smashing it into their face.

So yes, as I ordered my latest big venue luxury offering, I did so with much trepidation. Was that trepidation merited? Well without much further ado, let’s rate some pie!

Where: Ibrox Stadium, Rangers 2-0 Stranraer, Scottish Cup 4th Round


Price: £3.10. The first of what turned out to be a number of pleasant surprises, on an evening devoid of much on-field entertainment, this pastry came in a full 40p less than the last luxury offering sampled in Glasgow’s Southside. For a captive audience the pricing is still more than plenty but the four pound coins resting in my hand were released with just a little more ease than they had been before.

Presentation: It was a little thin but sufficient in size to keep your pastry safe in hand and the mouth clear of debris once you had taken, and hopefully savoured, your final bite. It’s tin foil housing a little loose and perhaps, from my reckoning at least, superfluous for the need.

Meatiness: There was no fuss here with no melange to speak of, just a healthy dollop of decently flavoured haggis. There was a kick spicy enough to set off a few pin pricks on the surface of the tongue but the texture was just a bit too tight, almost claggy in the mouth once you had ruminated on it for a second or two. Not unpleasant but not quite good enough to dub it as the very best version of what it could be.

Pastry: A touch pale. I wouldn’t want to leave this sitting unattended during one of those rarely seen scorching Scottish days for fear of it turning a shade of crimson that would make it appear to be inedible, but structurally it certainly held well enough. There was a slightly clumsy swirl of smooth if a little under seasoned mashed potato whilst the final flourish, a dab of neeps on top was crushed, one can only assume from transit, but the flavour and colour contrast between the two was a welcome addition.

Overall: A significant improvement on Pie of the Month offerings of light blue concessions past. It wasn’t perfect, the pastry needed some more colour, the haggis a little less manipulation into the casing and the veg an extra notch or two of seasoning but overall this was a handy little pie.

I’ve stripped back this review. For a while now there has been things that have felt convoluted and it’s sometimes easy to forget that when you are both editor and scribe that you can improve things along the way as much by subtraction as you can with addition.

The next review is yet to be confirmed, but it will be on its way, we’ve got 200 pies to eat. 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 Scottish Women’s Football writer 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.

The 2019 Meaties: The Meat Filled Pastries Awards

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Happy New Year! I wish you all a happy and adventure filled 2020. It’s the 1st of January 2020 and whilst this day signifies the start of a new decade for those that recognise that to be the case it also, more importantly, signifies the day that we find out the winners of the 2019 Meat Filled Pastries Awards, now dubbed The Meaties!

There are five categories this year, with the addition of a Meat Free Pastry Award as well as an award for Outstanding Achievement in the field of Matchday Pastries, given to a pie that year on year continues to deliver recognising the pastries that I can’t help but go back for.

the meaties.001

As always I preface these awards by saying that these are the opinions of Meat Filled Pastries and thus subjective and if I haven’t eaten it, then I can’t give it an award. The awards are given to those pies reviews reviewed for the first time in 2019 and if you’re thinking of one that you feel is better then get in touch and I’ll see what I can do for 2020.

For now though, let’s get straight into dishing out some pie-gh fives!

Best Non – Pie Pastry 2019: Pie 161: The Glenafton Athletic Sausage Roll


In what was a fairly disappointing category this year it is perhaps fitting that a sausage roll that I suspect was thrown together at short notice by those who supply hot goods to Loch Park has risen to the top of the miscellaneous meat filled marvel pile. A generous wrap of golden pastry snuggled around a slab of well seasoned Lorne sausage. It was huge, it was good value and after much perusing of my year in pie it was the only candidate to win this first award.

I find myself wondering as I write whether or not this is a pastry you can even buy in the here and now.

Best Meat Free Pastry 2019: Pie 184: The Irvine Meadow XI Macaroni Pie


A squat little pie that had a strong cheesy kick. Not only was the sauce delicious but the texture of the pasta was exactly what you would want from a macaroni pie, toothsome and intact meaning that with each bite you got a little pop as the air rushed through. The thing that made this pie stand out over the others was the moreishness to the bite, if the kiosk under the stand at Meadow Park hadn’t been the other side of the ground from where I was situated I may have gone and got another that day.

Honourable Mention

Pie 180: The SWNT Macaroni Pie (c/o Hibernian FC) – A well constructed and generous macaroni based pastry.

Best Luxury Pie 2019: Pie 177: The St. Johnstone Steak & Chorizo Pie


There was a lot of agonising over this one in what was an exceptionally strong and far reaching category in 2019. Eventually it came down to which first bite I remembered with the most clarity, the taste that still lingers in my mind and the review that seemed the most gushing in praise of the time, and so with those criterion in mind St. Johnstone are awarded the 2019 Best Luxury Pie Award. The gravy was luscious, the steak tore tenderly as I ate with an undertone of paprika provided by chorizo which itself added another texture. The pastry was golden and that day I also got an empire biscuit too. A worthy winner.

Honourable Mentions (There’s a Few)

Pie 182: The Forres Thistle Steak Pie – A huge pie packed with lots of steak and tasty gravy.

Pie 166: The Bohemian FC Chilli & Chorizo Pie – The first ever international entry into the Meat Filled Pastries Hall of Fame. The Irish side’s Chilli & Chorizo behemoth served with mash, peas and gravy was a rare pie treat from the League of Ireland.

Pie 173: The Linlithgow Rose Curry Pie – The finest curry pie to grace these pages, delicately spiced with chicken present in every bite.

Pie 185: The Port Glasgow Steak Pie – Whether you decide to use the wooden fork provided or not this generously proportioned steak pie has lots to love with a flaky golden top and layers of steak and gravy housed within.

Pie 165: The Clydebank Maryhill Breakfast Pie  Initially brought to my attention during the Bankies tenure at Lochburn Park if this award was to be dished out for concept alone it would be hard not to give it to this offering based in Glasgow’s West End. It might not have won this year but it is still a tremendous match day bite.

Best Scotch Pie 2019: Pie 171: The Kello Rovers Pie


They say that controversy creates cash and for some this choice will prove to be somewhat controversial but for me in 2019 no scotch pie had me grabbing for more quite like this savoury little number from one of junior football’s most southerly outposts. Demolished in just a few bites this may not be a pie that fits into the most lauded of aesthetics with it’s misshapen casing and puddle of grease but it truly was a taste sensation.

Honourable Mentions

Pie 187: The Linlithgow Rose CFC Pie (c/o Linlithgow Rose) – Gentle with pepper and well textured, part of the excellent trio of pie options available at Prestonfield.

Pie 189: The Whittletts Victoria Pie – Packing a peppery punch this pie was well baked with a tasty filling and well complimented by a dod of Daddies Brown Sauce.

2019 Outstanding Acheivement in the field of Matchday Pastries: Pie 29: The Beith Chicken & Haggis Pie


First reviewed five years ago now, there is no pie I look forward to more on a Pollok away day than the Beith Chicken & Haggis Pie. Chunks of chicken breast mixed with peppery haggis in a creamy well seasoned white sauce. The golden pastry egg washed and crimped on top lovingly finished with a piped swirl of mashed potato. Its year on year consistency making it a worthy winner of the first Outstanding Achievement Award.

So that’s it, the 2019 Meaties are over. What do you think? Do you disagree with any of the choices made? Where should I go next? What have been your pie-lights of 2019?

2020 will start as 2019 ended with a review from Whitletts Victoria as I look to close in on Pie 200 by taking on their Onion Pie, however until next time, go forth and have a smashing year as you maybe eat a pie or two!

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 Scottish Women’s Football writer 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 172: The Linlithgow Rose Steak & Haggis Pie

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Hello and welcome back to Meat Filled Pastries for the first of a double review from Prestonfield, home of Linlithgow Rose, as Tranent took on Bonnyrigg Rose Athletic in the final of the Kings Cup. A competition, that until the big junior uprising of Summer 2018, neither side had ever competed in.

As I previously mentioned these last batch of reviews from the season just done are coming out a little later than usual and that is partly due to some work on my original pet project, Leading the Line, with a view to re-launching the site with some more regular content as opposed to just dumping it on here, where really, pies should always be the princes of the page. On the revamped site there will be history and opinion focusing on Scottish, Spanish and women’s football mixed in with interviews and the odd novelty item, because quite frankly, if you’ve been reading Meat Filled Pastries for this long then novelties should really be expected.

For an inexplicably long time I have resisted the fact that being involved in football in some capacity is where I need to be and whilst I figure out exactly what it looks like going back to my writing roots seems as good a place to start as any. In my most recent piece I’ve taken a look at the news that Real Madrid are set to finally join the women’s football ranks and I’m also in the middle of a series looking at perceptions of the Scottish Women’s National Team before, during and after this summer’s Women’s World Cup.

I have a long list of ideas and concepts to work through so please subscribe to keep up to date with all the latest non-pie patter from your favourite pie rater. For now though let’s get back to business. So without much further ado, let’s rate some pie!

Where: Prestonfield, Bonnyrigg Rose Athletic v Tranent, Kings Cup Final


Price: It goes without saying that marriage of steak and haggis will result in a heightened price point but at just £2 this is still a very reasonably priced pastry.

Presentation: A medium sized white napkin. Nothing more, nothing less required.


Meatiness: I’ve had a few “Haggis and…” pies in my time and usually the mix is the same with the haggis put through the rest of the filling to give the occasional pop of spiced offaly goodness. This pie was different though in a couple of ways. Firstly, much like the Annan Athletic Steak Pie, the steak in this pastry was slow cooked and pull apart as opposed to the chunks that are often found in a steak filled offering. Secondly, the haggis wasn’t mixed through but instead presented in a separate and distinct layer in the base. The steaky strands were dense and meaty whilst the decision to keep the two fillings apart ensured that each bite had the hum of haggis (that sounds grim but honestly was pretty nice). Add to this the generosity of the filling and we were on our way to a very decent pie indeed.

Pastry: The pastry was a little rough in it’s constructions but it’s hard not to salute a little bit of crimping on your match day treat especially when accompanied with a couple of chevrons cut into the lid. The pastry tasted pretty good and was both substantial enough to hold the filling whilst being forgiving to the bite, an important feature when the there is potential for spillage.


Brown Sauce: No brown sauce here. A luxury pie with lots of tasty component parts should stand on its own two feet.

Overall: Generously filled with all the tastes of steak and haggis present as advertised.

Gravy Factor: Less gravy boat but more a flavour double decker.

Strong start from the Rosey Posey but, in somewhat of a spoiler, I may have possibly left the season’s best to last. As well as looking at our final pie of the 2018/19 season I will also share my culinary experiences from my trip to France for the Women’s World Cup. Sausage in a crepe, anyone?

However until next 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 Scottish Women’s Football 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.


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.


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 158: The Troon “Chicken & Haggis” Pie

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Hello and welcome to the latest edition of Meat Filled Pastries as we delve back into the world of junior football with a Chicken & Haggis offering from a fairly dreich January afternoon at Portland Park in Troon. Before we get to that though a couple of things have happened since my last review.

Firstly I attended the World Scotch Pie Championships Awards Lunch where a new World Scotch Pie Champion was crowned. Whilst some well-earned congratulations should be sent to The Little Bakery based in Dumfries on being the 20th World Scotch Pie Champion on the pages of Meat Filled Pastries the real news was that Darvel FC based in Ayrshire won the Diamond Award for their Steak & Gravy Pie supplied by Browning’s the Bakers. As a vocal supporter of non-league football I was pleased to see the big boy’s given a hiding in this category but if you want to see how your club did then you can do so by clicking the list of winners across all categories here.

Whilst I was there I was also getting my latest project off the ground and recorded the second ever episode of The Scrancast where I spoke to some of the nominees, winners and men behind what is one of the biggest days in the Butcher/Baker calendar. If you would like to listen to what I hope will be the first of many tales about food and drink from Scotland and beyond then you can listen here. The website is just about up and running which includes a feature on why I’ve decided to do it and you can subscribe on iTunes and all your usual places by searching for “The Scrancast”.

Back to more pressing matters though and that is the quality of pie on offer at Portland Park. Will their Chicken & Haggis offering match up to the Steak Pie which got an honourable mention during the first ever MFP Awards? There’s only one way to find out, so without much further ado, let’s rate some pie!

Where: Portland Park, Troon 1-1 Pollok, West of Scotland Cup 2nd Round


Price: There was a little bit of confusion around the price of this pie as I went to pay at the counter. To your average punter this pie would have appeared to have been £2.20 given the sheet saying as much stuck to the window however at point of payment the price quoted was £2.50. A quick chat later showed that the price list the girls behind the counter were working on was different from the one front in centre for all to view. I paid the £2.50 but I’m not sure I was entirely happy about it.

Presentation: A double duvet of large white napkins provided a solid and soft base for this large tin foil encased pie to sit on quite comfortably.

Meatiness: Chunky. I think that’s a good way to describe this filling with more than one piece of chicken requiring multiple bites to consume. It’s an odd thing to point out I know but this is a handheld snack, eating stood up with very few places to lean, so it made for a challenging bite. I was a little bit disappointed in the quantity of haggis but I liked the use of a stock based gravy. My main concern though was the use of pepper in this filling. It was too much, a little too spiky and killed the flavour of the haggis. That said it was an incredibly generous portion of pastry.

Pastry: The pastry was pretty perfect. Slipped easily out of the tin foil case without even a whiff of it sticking to the sides or bottom. It also had a lovely golden tinge to it with the necessary substance to hold what was a fairly moist filling whilst still providing the light crunch a good pie pastry should.


Overall: There were things to like about this pie. Generously filled with an excellent job on the bake but for my taste I could have done with a few less cracks of pepper.

Gravy Factor: Percy Piper picked a pie of pickled peppers.

An offering with a lot of potential from the Ayrshire coast but one for me that didn’t quite hit the heights I hoped it would. I’ll hopefully be back again with another pie review in the not too distant future but for now please go follow and subscribe to The Scrancast. If you’re into pies there might be something right up your street coming very soon.

However until next time from Meat Filled Pastries, 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.

Pie 151: The Cumnock “Steak & Haggis” Pie

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Hello pie fans and welcome to Meat Filled Pastries where 150 pies were clearly never going to be enough.

As the years have ticked by I’ve had to keep track of those venues where I’ve had a pie before. When pulling together the infographic for Pie 150 I noticed I had somehow managed to do not one but two reviews from Rossvale. A stat made even more befuddlingly when you consider that neither had came from their current home at Huntershill  and that I had also managed to squeeze in a bridie review from the same club. At least with the bridie it could stand alone as part of the extended Meat Filled Pastries family. With that in mind I arrived at Cumnock knowing that I had previously reviewed both the scotch and onion pies fairly early in my journey and so I anticipated my culinary peak from Townhead Park to be the drinking of the rarely found 60/- from the Ayrshire side’s rather good social club.

My assumption however was wrong because as I approached the pie stall to get involved with some “Nock Nosh” I was greeted by the geuninely excited chatter from my fellow match day munchers that there were two new types of pies to sample. In the least surprising revelation of this post one of these new breeds managed to fall lovingly into my palm and so, without much further ado, let’s rate some pie!

Where: Townhead Park, Cumnock 1-3 Pollok, Scottish Junior Cup 3rd Round Replay

Price: At £2 this was at the top end of the junior pricing spectrum but given that I was on a promise of both steak and haggis I was more than willing to let this pastry whisper sweet nothings on my taste buds before deciding if I was getting value for money.

Presentation: Despite its steaky nature this pie went old school, presented as it was on a single medium-sized (maybe evem large) white napkin. As consumption progressed this proved more than plenty.

Meatiness: On entry to this pie I wasn’t quite sure what to expect. Should there be lots of gravy? Will this marriage of haggis and steak mingle into a meaty morsel that will make my mouth moist with its magic?

I’m happy to report that the filling of this pie was indeed a belter. At first my taste buds were hit with a smooth but spicy punch of haggis, a flavour that is instantly recognisable to the initiated but almost indescribable to those yet to experience the joy of an offal stuffed lamb’s stomach. Immediately I deduced that there was no gravy to be found but that was not an issue as the moistness provided by all those bits that North America continue to hide from were ample and slowly gave way to large chunks of well cooked and tender steak. This filling was getting “the nod”. That moment when your head, mind and taste buds come together in unison to proclaim that the symphony of flavours that you are experiencing are in fact very, very good.

Pastry: The pastry on this pie was also very near the top end. The sides and base were well cooked and held firm against the moist filling although they were perhaps a little peely wally in colour. There was some boil out, and whilst that is sniffed at by some, I always feel it adds some character to a pastry. A little imperfection to help make it feel special. The colour shone as you gazed at this  pie from above, the top formed as it was with a lovely golden disc of puff pastry that broke off into buttery flakes whilst the underside merged with the filling below. This pie was pulling out all the stops.


Brown Sauce: I’m almost compelled to say that brown sauce may have ruined this pie, which is a very bold statement indeed.

Overall: Steak + Haggis + Good Pastry = Happy Pie Punter.

Gravy Factor: No Gravy. Just good, good times.

This was a wonderful pastry surprise to come across on a dreich Saturday afternoon and it’s equally wonderful to see lower league football clubs and their providers identify the opportunity to expand their range. I will maintain until my dying days that a “killer” pie will do as much good for a side as a decent cup run or title challenge ever will especially when performance on the pitch is infinitely harder to control.

Next up I continue my quest to champion the women’s game as I attend the Scottish Women’s Cup Final between Hibernian and Motherwell where perhaps surprisingly I embark on my first review from Firhill, home of hipster’s choice Partick Thistle.

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. 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 88: The Spartans ‘Haggis & Neeps’ Pasty

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Now if I’m being honest my hand was forced a little so this new aspect to the blog is perhaps debuting a little earlier than I had anticipated. As a 5th week of non-league fixture call offs rolled in I found myself wrapped up in the magic of the cup and a trip to Edinburgh to see if Spartans or indeed Berwick Rangers could continue to defy the odds as for either of these clubs to be Scottish Cup quarter finalists is a feat not to be sniffed at. On my arrival to Ainslie Park I was greeted with a sea of humanity draped in red and white or black and gold. A crowd of over 2500 to see a game that in normal circumstances would be luck to even see a fifth of that. This is where the problem arrived. Usually I like to arrive early to the ground to ensure a pie is destined for my belly but on this, the most busy of days, the fates conspired against me. The incredulousness in my voice when I was offered a hot dog instead was perhaps a tad too far but it was then matched with relief that my trip to Edinburgh had not been in vain and a Haggis and Neeps Pasty was on offer.

So with a meat filled pastry in hand, all be it in a slightly altered format, let’s rate some pie! Eh, I mean pasty!


Where: Ainslie Park, Spartans 1-1 Berwick Rangers, Scottish Cup 5th Round

Standing Room Only.
Standing Room Only.

Price: We enter new territory here, as I have no point of reference for pasty prices. My inclination would be to say that these goods should be no more or no less than the humble pie but we’ll see how things pan out. This offering was £1.50 a relative bargain and certainly nothing to complain about.

Presentation: This was curiously placed on a paper plate with no accompanying napkin. Now I’m willing to let the absence of a napkin slide as a table just beside the hatch could well have been housing a batch of mouth cleaning softness but I have a small issue with the plate. For all the benefits it gives in gathering any meat and pastry spillages it is also an awkward thing to hold whilst juggling a drink and programme. You’re also unable to roll a plate into a ball and put it in your pocket should no bins be present thus resulting in a bit of impromptu origami. This is just personal preference, but unless you know what you’re providing has a high moisture content then wrapping your pasty round a napkin is fine by me.


It's a Pasty. Not a Pie.
It’s a Pasty. Not a Pie.

Meatiness: It’s still a meat filled pastry so we shall still be assessing the meatiness of this offering and boy what a treat this was. Once you got to the filling, more on this later, you were greeted first with a lovely warm hit of smooth peppery haggis, spiced as you expect with the occasional pop of oats as you chewed through. Surprisingly though the real stars here were the small squares of neeps (in this case I’m guessing using swedes to take on the mantle, both by the colour and taste) tucked in and around the haggis adding little bursts of sweetness to cut through the spice. The filling here was sublime, an absolute triumph and lingered longer after completion had been completed.

Pastry: One of the good things about a pie is that by in large the pastry to filling ratio is pretty consistent aided by its hot water crust foundations with other pastries however, such as this pasty, the pastry will tend to be puff in nature and so the balance can vary quite significantly dependent on where you go. In this case there was perhaps a little too much pastry as my first, vegetarian friendly, bite would suggest with me unable to reach its meaty core until bite two was completed. Don’t get me wrong the pastry was flaky and tasted as golden as it looked it was just a little bit much although I’m pleased to report that it stayed together well at my mouths command.

Brown Sauce: With no obvious well for the sauce to sit in, as found atop a pie, no sauce would be forthcoming to this pasty.

Overall: A bit heavy on the pastry but wowsers what a filling, a helluva introduction to the world of non-pie based pastries.

Gravy Factor: Burns Night Gravy. Worthy of a national bard.

Well that is how you set the standard when you’re the first of a new breed, I look forward to seeing how others rise to the challenge. Next up though we will be returning to where it all started with a scotch pie offering from Airdrieonians.

Until next time go forth and eat pie! Or a pasty!

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 83: The Thorniewood United Pie

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It’s Meat Filled Pastries Time! Let’s. Get. Meeeeatyyyy!

Hello, hope you’re well, I thought today I’d address just a couple of the most commonly asked questions I’ve received since starting my journey of pie. Just a couple though, I wouldn’t want to be struggling for words when it comes to writing my memoirs. I thought the best way to do this would be to answer the two questions that are asked by 90% of the people who hear my story, namely, “Who Does the Best Pies?” and “Don’t You Ever Get Sick of Pies?”. Consider it an end of year treat for you all.

Firstly let’s address the number one question I’m asked, “Who Does the Best Pies?”, but to be honest it’s far more complex than blurting out a name or venue. For starters there are lots of different types of pie available, some scotch, some steak and some completely different. To pick one, as a solo muncher of pies, when there is a multitude of parameters to consider would be reckless on my part. Secondly I like to think the best I’ve ever had is always the next one to pass by my lips, call it part of my relentless optimism to do with all things related to pie. That not a good enough answer? Sounding a little too measured and political? Well OK then, some standouts for me are ‘The Beith Chicken & Haggis Pie’ and one I haven’t ever reviewed on the pages of Meat Filled Pastries ‘The Burghead Thistle Mince Pie’. Two that still to this day linger long in the taste buds.

Secondly, ‘Do I Ever Get Sick of Pies?’ Course not silly, pies are awesome.

Seriously though, not really. Due to the volume I find myself consuming at football matches it’s not something I tend to have for my dinner or lunch. My favourite item from Greggs is a Roll and Chicken Bake and the amount of effort that goes into making a really good pie, pastry and all, means that they tend to get made as treat (usually for the amusement of others) as opposed to being a regular item on my homemade menu. I like pies but I love food and to limit myself to one item would be just too much to bear.

That said this one item has gave me a lot of stories and brought me a lot of fun, so without further ado let’s rate some pie!


Where: Robertson Park, Thorniewood United v Pollok, West of Scotland Super League First Division

Pretty sure I got trench foot...
Pretty sure I got trench foot…

Price: £1.20. Slap bang in the middle of the junior price range for a scotch pie. Can’t really have too many complaints with that.

Presentation: Aside from the ever classical medium-sized white napkin this scotch pie was presented in a tin foil case a somewhat unusual style for a scotch pie, even more unusual for a junior pie. Perhaps I have been doing this too long already but when I noticed its shiny silver surround a little part of me actually went, ‘oh, that’s new!’, and you know what, it was!


Oooooo silver, fancy!
Oooooo silver, fancy!

Meatiness: This pie was very moist but as I sit here typing this latest review I find it hard to remember anything standout about it, reviewing my short notes on the day moist is all I had written. Moist and pleasant (Mind out the gutter please folks). Something I will admit, and is apparent as I write this review, that if a pie filling is relatively tasty, has nice seasoning and doesn’t leave a waxy trail of grease glued to my arm then it’s fine by me. It just doesn’t give me a whole lot to write about. This pie is an example of that. Absolutely nothing wrong with it but not one to be stored in the vault.

Pastry: It had a nice crispy top with an even thickness of pastry all around. It was perhaps a little soft underneath. A consequence of the tin foil case it sat within but nothing went where it shouldn’t be as I ate. Did a job.

Brown Sauce: This brown sauce was a lot lighter in colour and was almost apple sweet, it had a gentle tang to it and was a nice complimentary flavour to the pastry and meat underneath.

Overall: Nice enough, but won’t live long in the memory.

Gravy Factor: Bog Standard Bisto.

A solid if unspectacular effort from Tannochside, the junior pie bandwagon rolls on with an offering from Ardrossan Winton Rovers and it’s something that is a little bit special.

However until then though, go forth and eat pie!

BONUS PIE! The Commonwealth Games ‘Steak & Haggis’ Pie

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DISCLAIMER: This is a bit of fun to continue to spread the love of the Commonwealth Games and one of Glasgow’s most distinguishable snacks the humble pie. Kind Regards. CPO, Chris.

Ding Ding! It’s time for the first bonus pie of the season. Pies that have not been consumed in the presence of twenty-two men kicking a ball about a rectangular grass field but instead in a variety of locations across the globe sporting or otherwise. A surprisingly large number of people (more than two) have been asking, ‘So when you doing a ‘Commonwealth Games’ pie?’.

You see for the last 11 days the biggest sporting event Glasgow has ever seen has been right on my front door and I have flung myself well and truly into it. I have loved it, the atmosphere has been amazing, the events have been well organised and entertaining and the volunteers were relentlessly cheery to the very end. I don’t think anybody could have anticipated it going so well but after the debacle in Delhi the Commonwealth Games is back on the map. Anyway at the various events I attended I was always on the look out for a pie, but alas none were to be found.

Well that’s not strictly true. At the Rugby Sevens held at Ibrox there were pies a plenty, however the full Ibrox range has gone under the Pie-croscope already and so with a heavy heart I resolved to having to leave pies off my Commonwealth menu. That was until a trip to my local supermarket uncovered the joyous sight of the Limited Edition Commonwealth Games Steak & Haggis Pie from Bells.

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


Where: My Gaff. Entry: Free, it’s my house if I charged myself to enter my house that would be just mental.

This is my ACTUAL living room
This is my ACTUAL living room

Price: Before I reveal the price of this pie let me please remind you this was bought from a supermarket, not from a pie stall, roasting hot and ready from the oven. There would be a bit of preparation required on my part and it would be remiss to ignore the fact that this is a mass-produced pie. So bearing that in mind a price of 50p per pie is still bloody brilliant. 50p! 50P! Five! Zero! Bargain of all bargains right there.

Presentation: The two pies per pack were wrapped in a thin plastic wrapper with the design of a fluttering saltire across it, a Bell’s branded badge in the corner and the contents of the pie scrawled across the top. Once opened these meaty beauties were neatly fitted into two clear plastic pie holders. I fired them into the over for the recommended 15 minutes and presented them to myself on a small, square black plate accompanied with the customary medium-sized white napkin, in the form of a piece of kitchen roll. It was time to scran this pie.


Never with a knife and fork
Never with a knife and fork.

Meatiness: This pie was filled with a thin meaty layer of equivalent thickness to the pastry above and below. Although billed as a Steak & Haggis pie, suggesting a 50/50 split at least of its two component parts, this pie was very much haggis based. This wasn’t a bad thing as it gave a spicy pepper kick to the pie and meant the filling felt thick and unctuous. The few bits of steak dotted throughout were chunked largely enough to provide a contrast in texture to the haggis and thanks to my expert use of the oven the steak pulled away in strips between my teeth. Haggis in its nature is quite moist and so although there was no discernible gravy this pie was anything but dry. Its only real let down was the shallow nature of the filling making it all feel a little bit stingy.

Brown Sauce: Don’t let the bottle of HP in this picture throw you. This is a luxury pie so no sauce required.

Pastry: The pastry was a little limp, there was no steam hole on top although would it really be required given the home-baked nature of this meat filled pastry. Some parts turned golden some stayed as pale as they were before I placed them in the oven. In mass producing the pie I always feel it’s the pastry that suffers more than anything else and this pie was a case in point.

Overall: It was 50p. It had a bit of steak in it and some haggis. This pie was made to be eaten in Scotland.

Gravy Factor: Patriotic Gravy.

Well that was a bonus pie, the next pie will be something a bit more football based from an as yet undecided location. Howver continuing the Commonwealth theme I’ll be looking at whether or not football should have a place in the newly dubbed ‘friendly games’ at some point this week. This will however be after my preview of the upcoming Scottish Premiership season for The Football Pink.

Until next time, go forth and eat pie!

Pie 72: The Blantyre Victoria Pie

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Have you ever tried to eat a pie in 28 degree heat? Yeah me neither, until now that is.

For the unaware amongst you a heat wave hit the west coast of Scotland that left many reaching for the Factor 50 and as the Commonwealth Games rolled into town I had enough time to nip to Castle Park, home of Blantyre Victoria, for a pre-season friendly before getting home just in time to see a bunch of dancing teacakes look on in horror as SuBo fluffed her lines.

It could have been worse though, for all we know wee Susie could have looked out at the psychedelic nonsense going on before her and thought she had died and gone to Tunnock’s heaven, diving head first into an unsuspecting volunteer trying to first tear the wrapper off the marshmallowy behemoth before consuming it whole. This of course leads to the all important decision of whether or not to lay out the empty foil flat on the ground or to roll it up into a tiny ball before flicking it into the distance in no particular direction. The poor lassie.

Sorry, went off on a tangent there. The point I was aiming when I started out here was that a roasting hot day is not ideal pie eating conditions, but as always I found a way to bring a new pie review to you.

So after finding a shady spot to cool myself down, let’s rate some pie!


Where: Castle Park, Blantyre Victoria v Pollok, Pre-Season Friendly. Entry: £3. Programme: None.

Storming the Castle Park walls to get some pie!
Storming the Castle Park walls to get some pie!

Price: There was no menu adorning the pie stall window, and in haste to get out the sun I forgot to ask how much I had to part with for my pastry. However using some simple algebra deducting the price of multiple cans of fizzy pop from the pie purchases of those around me I can confirm this pie can be yours for a solitary British pound. Bargain!

Presentation: It was white. It was medium-sized. It was a napkin. And that’s all I have to say about that.


Stick a flake in it and call it Pi-ce Cream!
Stick a flake in it and call it Pi-ce Cream!

Meatiness: This pie was perfectly pleasant. Nothing outstanding but a tasty meaty treat nonetheless. The meat was relatively well packed although did fall apart a little the more I bit into it. It was moist without being greasy and although the peppery linger didn’t last long on the palate it was still present after I’d finished. It was the kind of pie that is hard to get really enthused about but at the same time leaves you with nothing bad to say either.

Brown Sauce: That’s right we have a new section folks. It’s something I have toyed with in the past but my early season experiences have shown that the sauce itself is a stand alone feature of any pie whether it be good or bad. So how was the brown sauce at Castle Park? In a word: tangy, adding a sparkle of flavour that this pie was maybe slightly lacking. However be careful as too much and you could end up looking like your sucking an invisible milkshake through an equally invisible straw. It provided some added lubrication with a distinct tart tang.

Pastry: The pastry was soft and crumbly, the edges weren’t particularly crisp so there was no brown sauce dunking on this pie but it did mean that if you were in a rush you could eat this pie in a flash. This pastry would be a favourite with the pie eating sprinters but may disappoint those who are in it for the long haul.

Overall: New section about Brown Sauce aside this was a pretty standard pie, but for a pound you can’t really grumble.

Gravy Factor: Bog Standard Bisto.

All things going well my next review will be from Beith, home of one of the best pies of last season the luxury Chicken and Haggis Pie and one of the worst the Scotch Pie. Hopefully the Steak Pie on offer is closer to the former as opposed to the latter. In other news I will be the Scottish correspondent for The Football Pink this season, a link to which can be found on the left hand side of the page, starting with an SPL review that I plan to get done this week. Give the site a visit and order a copy should you get the chance.

However until next time, go forth and eat pie!