Hello and welcome to Meat Filled Pastries, your home of Scottish football baking. It’s taken a wee while to get around to writing this next batch of reviews, so my apologies for that. I’m currently going through a glut of women’s football work and writing which is wonderful but is also keeping me very busy and hopefully your appetite was sated by my History of Pie and Bovril piece. People seemed to like that which was nice.
This review comes from Penicuik Park, normal home of East of Scotland Penicuik Athletic but, for one sodden August evening, also home to Hibernian Ladies as they took on Stirling University in the Scottish Women’d Cup. A 300+ crowd turned up for the game and with team sheets, kiosk and even a half time draw the game had a right “proper” feel to it.
I go back on forth on the entry requirements for SWPL football in Scotland, I think cover is necessary, but personally I can cope without seats, especially when sometimes the view and comfort of the seating is highly questionable *cough* Ravenscraig *cough*, and I think a more holistic view of fan experience sometimes needs to be taken into consideration. I’m writing these next three reviews whilst watching Chelsea v Spurs in the Women’s Super League and the level of coverage being afforded to the women’s game in England is something that Scotland has to find a way of grabbing on to. I continue to remain more hopeful, as opposed to expectant though.
One of the things that sometime’s leaves a little to be desired at women’s games is the catering so I was pleasantly surprised to see a fully stocked hut to make my dinner selection from. Having already had the Penicuik Athletic Pie some years ago I scanned the whiteboard before choosing myself a bridie and so, without much further ado, let’s rate some pie.
Where: Penicuik Park, Hibernian Ladies 5-0 Stirling University, Scottish Women’s Cup 3rd Round
Price: At £1.50 this was very reasonably priced in the context of the non-league surroundings.
Presentation: This pie was handed to me wrapped in a double layer of circle-dimpled kitchen roll, more substantial than the standard white napkin which, of course, means that it was more than capable of doing the job required.
Meatiness: I was ready to wax lyrically about this bridie, my natural inclination at present is to promote anything Scottish women’s football related to act as a counter to the many questions and observations that I have on a near game by game basis but, if I’m being honest, this bridie filling was just OK.
It was a little shy on quantity and what was there was needing a little extra crack of salt and pepper. It did the job but left me pining for something more.
Pastry: The pastry was golden, aided by a brush of egg glaze before baking with the end result having the look more of an empanada than a bridie. It was really well baked on the outside and there was some flaking but as I peered inside, using the floodlights to guide me, I noticed there was a pretty raw looking layer of pastry. This will have hindered the balance, naturally dulling all the favours that it surrounded, and again whilst it was fine, it wasn’t one that was going to live long in the memory.
Brown Sauce: It probably could have done with a wee squirt of something but the bridie, in my opinion, is not a naturally condiment receptacle so none was used here.
Overall: It was all fine but the filling needed some added punch and to be more generous whilst the pastry was golden but also not quite right underneath.
Gravy Factor: Meh.
I don’t want this review to undermine the fantastic effort made by ‘Cuikie to host this midweek tie. They fully embraced the responsibility and also saw it as an opportunity to not only support women’s football but to also ensure that should Hibernian need a temporary home again then they would be first in line.
Next up is a special trip south of the border where I review the Workington AFC Steak Pie. 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 Scottish Women’s Football Media Team and a contributor to various football websites, podcasts and publications. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.
I’m not going to lie folks, this is becoming a struggle, my pie based vocabulary is reaching its peak and I’m conscious repetition is almost always on the cards these days. That said I have an obligation to you, the people who have read, supported and shared this mad adventure, to see it through to season end. So let’s go out with a flurry of flour, a sprinkle of mace and a dollop of brown sauce.
So without much further ado, let’s rate some pie!
Where: Paisley 2021 Stadium (Christ what a name!), St. Mirren 2-2 Hibernian, Scottish Championship
Price: I’ve made a booboo here and totally forgot to check the price. I compounded this booboo when the following Friday I was at the same venue for Scotland Women’s victory against Slovenia and forgot to check again! If somebody wants to correct me then I’m all ears but for now I’m going to say around £2.40.
Presentation: Presented in a silver foil tin on a small to medium-sized napkin, standard presentational fayre.
Meatiness CheesyPastainess – As regular readers will know this section is usually reserved to the meatiness of my pie, however after tenuously linking meat to macaroni on not one but two separate occasions I decided now was the time to bite the bullet and create a new section. Ladies and gentlemen I give you the snazzily titled ‘CheesyPastainess’ section. So how cheesy and pasta like was this pastry. The answer my friends is very. Let’s start with the pasta, soft macaroni tender to the bite and tasting like pasta as opposed to bland tubes of rubber. The cheese sauce was also very good, distinctly cheesy and I’m confident there was a blend used but of what I’m not sure and there was no floury after taste. It was also lovely and stringy whilst still being easy to eat. I’ve had some rotten macaroni pies but this wasn’t one of them.
Pastry: I often find the pastry on a macaroni pie is paler in colour than that you find on a standard scotch offering and this was no different. That’s not to say it wasn’t baked as this pastry was cooked enough to hold together and fall apart nicely all at the same time. It also managed not to stick to the bottom of the tin, a fate that befalls many a pie encased in silver. Overall another solid effort.
Brown Sauce: Nostalgia dictates it’s always red sauce with my macaroni pie. Nothing has made me change that yet.
Overall: A very good effort from the Paisley Pandas. A sauce that was nice and cheesy, with soft pasta and a well-baked pastry case.
Gravy Factor: Cheese meltingly good gravy.
A third offering from Paisley in the books, the next one could have been number four but the menu was somewhat limited for the Women’s international but never fear a new pie is ready to pop. Next up a Steak & Gravy Pie from Perth based junior outfit, Jeanfield Swifts.
However, until next time, go forth and eat pie!
Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.