irvine meadow

Pie 184: The Irvine Meadow XI Macaroni Pie

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It’s another wonderful day to read about pie, and it’s the return of a personal favourite of mine in the form of the Macaroni Pie, this time from the West Region Juniors as Irvine Meadow took on Pollok in a top of the table Premiership clash.

Medda’ Park, or Meadow Park if you are a believer in the use of renounced pronunciation is one of the few venues in the West to have a seated stand and it is perhaps for money the most aesthetically pleasing, with it’s red brick base and the stylised writing on the near side wall advertising the presence of the Medda Lounge. They have also now installed a few more areas of cover around the ground and with the hot topic of how the juniors will eventually slide their way into the pyramid an ever present, spurred on further by the recent Scottish Cup exploits of former junior sides Penicuik Athletic and Broxburn Athletic, Meadow Park certainly has the feel of a ground gearing itself up for the bigger challenges to come.

They also have a pretty wide ranging, if a little short stocked on the day of my visit, pie hut and having reviewed the steak and scotch pies on offer many moons ago, when this site was still nothing more than an over elaborate bet, I was pleased to see a macaroni pie for me to feast my eyes upon.

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

Where: Meadow Park, Irvine Meadow 3-3 Pollok, West Region Premiership

Price: £1.50. A fair price for a non-league pastry.

Presentation: There was an interesting presentational differential on show at Meadow Park. If you got a steak pie you were afforded a plate to go along with your large white napkin, but for a macaroni offering the napkin alone was deemed to suffice, something which I probably agree with.

CheesyPastainess: This was very tasty. A squat little pie but was filled well enough with a macaroni mix that was heavy on the cheese and was well seasoned throughout. There could be an argument made to say that it was a little salty however I think that savoury tinge helped to add a moreishness to the bite. The integrity of the macaroni held up well and overall I would have quite happily smashed into this on a plate without the pastry surround.

Pastry: Not that there was anything wrong with the pastry. It was baked and held everything together amicably. The deep lip at the top suggested that maybe the pastry could have been filled a little more however to have done that may have compromised the integrity of the pie as a whole.

Brown Sauce: it’s a nostalgia dab for me once against so a squirt of Heinz Tomato Ketchup added a little sweetness to this savoury bite.

Overall: Good macaroni cheese inside a well baked pastry shell.

Gravy Factor: This pastry ranked very bechem-well indeed. (That pun is honking!)

This was a lovely mid-afternoon snack and once again show off the merits of a well made macaroni pie. Next up there will be a double dunt from Parklea, as Port Glasgow took on Greenock in the Inverclyde Derby underneath the Friday night lights.

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.

 

 

 

Pie 35: The Irvine Meadow ‘Steak’ Pie

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'Gushing with Gravy'
‘Gushing with Gravy’

Hello, it’s your friend in pie here and I am once again ready and willing to delve headfirst into another meat and gravy filled delicacy for your reading pleasure.

I have been asked many times why I spend every week sitting down and writing about pie and other than hinting that this started as the result of conversations had over a pint I’ve never really gone fully into it. Well today is the day you get under the golden flaky crust of Meat Filled Pastries as I try and make this journey seem less mad cap than it looks on first appearance.

Firstly I am a massive football fan, I have my teams that I follow, and if you read through the pie reviews I have made so far then you should be able to figure out who they are, but as a rule if there is a game of football to be found, then I’ll be at it. Whether its junior, professional, part-time, international or even the wrongly maligned women’s game. As far as I am concerned the true football experience involves standing (or sitting) at a football ground come rain or shine, something that Gary Neville and his multiple camera views will never be able to replicate.

Now, when you go to so many games of football the natural side effect to this is you eat a lot of pie, and I have eaten a LOT of pie. For many the pie is a quintessential part of the match day experience and since such additional costs like programmes and hospitality packages are rated it seemed odd to me that something so intrinsically linked with football in the UK, and Scotland specifically, did not have a champion of it’s own. I am going to be that champion, and not just for the humble pie but, as a by product, for all the clubs that I visit on my journey. I hope so far you’re happy with the job I’m doing.

Since this journalized adventure has started I’ve consumed 35 pies, gained a bit of notoriety around the terraces as the ‘pie-man’, been on local radio and picked up readers from as far afield as Tajikistan, South Africa and Vietnam whilst also returning to doing some serious writing when not engulfed by the world of pie. It’s been a lot of fun and I’m sure it will be for a long time to come.

With the rationales explained, time to get down to business and review the second pie from Irvine Meadow, and a return to the luxury market with a steak special.

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

Where: Meadow Park, Irvine Meadow v Pollok, West Superleague Premier Divison

Price: Priced at £1.50, much like the Irvine Meadow scotch pie this is slap bang in the middle of the price range expected to be paid at a junior ground for a luxury pie.

Presentation: Wearing the little black dress of the pie world, a medium sized white napkin, the first steak pie not to come within a tin foil case and as such removing any risk of the pastry sticking and the bottom falling out of the pastry base.

Meatiness: Within one bite the meat came gushing out of this pie in all its plentiful glory. This really was a case of the gravy smattering my face. The meat was cut into a mixture of thin ribbons and small chunks adding variety to each bite. The texture of the meat itself was great as you could feel the strands of meat fall apart in your mouth almost instantly. This pie had been cooked with care. The greatest joy of the filling though was the gravy. There was zero risk of calling this pie dry and it was seasoned very well. It was also of the right consistent to stay within the pie without the confines of a tin foil case to support it but still ooze as you bit down on the pastry lid. Lovely Stuff.

Pastry: The pastry had a lovely golden top and the puff hadn’t expanded too much meaning that the all important meat to pastry ratio was well within the acceptable parameters. The pastry round the outside was fine, nothing outstanding but provided the necessary tasting notes a good pie should have. The base collapsed a little due to the volume and the moistness of the filling but nowhere near as much as you would expect. A functional casing for the meaty gold inside.

Overall: This was a delicious pie and I would quite happily have one of these again in a heartbeat. My only criticism, the napkins need to be bigger because you end up getting yourself in a right mess! That mess however was totally worth it.

Gravy Factor: Get me a pastry straw so I can sook up this gravy quicker than an aardvark partying on an anthill.

All in all, an excellent effort and a good overall outing for Irvine Meadow on the pie front, the next pie to hit these pages will most likely be a result of a Tartan Army based misadventure over the weekend.

Until next time though, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 34: The Irvine Meadow Pie

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'One man went to mo, went to mo a pie down'
‘One man went to mow, went to mow a pie down’

‘If gravy be the food of love, let us pie munch on’

That’s right the next entry into the grease smattered pages of Meat Filled Pastries has started with a Shakespearean quote paraphrased from Twelfth Night, Wullie’s ode to cross dressing. A play that spawned the god awful ‘She’s the Man’ starting Vinnie Jones and Amanda Bynes, yet another perky Disney club kid that went a bit bonkers. How I know this film exists and the reason I have seen it twice are something I will never fully comprehend so I think we shall move on.

Luckily, unlike the aforementioned film, this will not be not god awful, this is a pie review and pies are tremendous! We are back on the Junior football trail for the first of 2 taste sensations from Irvine Meadow.

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

Where: Meadow Park, Irvine Meadow v Pollok, West Superleague Premier Divison

Price: £1.20, falling slap bang in the middle of the price range you can expect to pay for a Junior footballing pie.

Presentation: This pie sported the classic medium sized white napkin look. Not a lot wrong with that.

Meatiness: This pie, a standard mutton pie, was nicely flavoured inside. The meat was moist and heated to the temperature where the fat was able to add more flavour. In an ideal world it would have had a twist more pepper but it was perfectly fine without it. My one disappointment was that the meat in the pie was a little sparse. While this was well packed in the centre, round the edges there was space for more to fill, my disappointment is purely down to the fact that I would have liked more meat as it was very tasty.

Pastry: This may have been the best pastry I’ve had so far. The crust was golden brown and had a lovely crisp crunch although as the filling wasn’t as plentiful as I would have desired it took a big initial bite to capture the picture above. That said the pastry was buttery and was seasoned well something that I wouldn’t normally note in the pastry section but felt it significant enough to highlight in this instance. The base held well especially when taking into consideration the meat inside was very moist. The more I consider this pie, the more apparent it becomes to me that the pastry really was the stand out component of this very good meat filled pastry.

Overall: The high praise for the pastry should not mask the fact that the meat inside contributed to make this a delightful meaty morsel. The only tiny fault I could find is that the pie presented to me was a little light on filling but the overall quality was of a very high standard.

Gravy Factor: The kind of gravy you would make on Masterchef and receive the kind of compliment that involves Gregg Wallace making mouth love to his spoon with delight.

Well one Irvine based pie down, one more to go. Next time out it will be another trip into the lap of luxury and a return to the steak pie.

Until then. Go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.