Juniors

Pie 130: The Girvan “Sausage Roll” Pie

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Aye alright I know this isn’t a pie, but it is a meat filled pastry, and given the successful tasting experience that was Pie 129: The Girvan Scotch Pie it would have been remiss of me not to give this a bash whilst I was in the area.

More on that in a minute but speaking of things that aren’t quite pies it would be equally remiss of me not to mention the launching of a new venture from your intrepid pie eater. For nearly five years I have travelled the country and beyond tasting a wide variety of pies, pasties, sausage rolls and bridies, casting judgement on what I believe to be a good meat filled pastry. I have also for a large part of that time been a frequent visitor (including a few months as an inhabitant) to Spain where they and their Latin American cousins share my passion for a good pastry.

So what does this all mean? Well I am happy to announce a new venture: Empanadas Escoces. My attempt to bring the best of hispanic pastries to Glasgow and who knows maybe beyond. I have no idea how this will go. It could be a disaster. It could be a runaway success. Either way I’m going to give it a bash and see what happens. I’ll no doubt post the odd update on here but if you want to keep up to date with everything as it happens then you can follow @empanadassco on Twitter & Instagram whilst you can also find news on Facebook by searching Empanadas Escoces. If this site has taught me anything over the last few years it’s that you never know until you have a go.

Empanadas Escoces

With that public service announcement out the way, let’s get back to the reason why you all came here in the first place. Without much further ado, let’s rate some sausage roll!

Where: Hamilton Park, Girvan 0-5 Pollok, West Superleague Premier Division

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Oh by the way, this is Ronnie, he’s one of the regular home and away crew when going to Pollok games. There you go son you are now pie famous. Anyway…

Price: £1.20. Exactly the same as a pie. It’s funny but sometimes the price of a sausage roll (or any other non pie pastry for that matter) can vary greatly when compared to the prince of pastries so it was good to see a consistent price point here.

Presentation: With a sausage roll the napkin has an added significance as instead of being used to place your pastry on it is almost an automatic reflex to wrap said roll in its soft white paper duvet. In this instance the size of the napkin was more than sufficient.

Meatiness: On first looks, as I hope this picture illustrates, this was a massive roll. This, perhaps surprisingly, had me a little concerned as usually big appearances mean that the meat to pastry ratio can be way off, and in some cases downright unacceptable. I am happy to report though that on this occasion the meat content just about made the grade. A puff pastry case will always struggle to compete with a hot water crust when it comes to meat content percentages but with this pastry I felt I was getting a decent sized banger for my buck. The sausage meat had a nice texture with the levels of fat just right to add moistness whilst the meat itself was very tasty. One thing I did notice as I made my way through was the presence of a yellow smear on top of the sausage meat. My only conclusion is that it had to be mustard and if it was it certainly didn’t distract my taste buds during the eating experience.

Pastry: Whilst there was lots of pastry (perhaps a little too much) there was no doubting the quality of the bake. The layers evenly split and flaky whilst the colour on the outside was golden and even. One of the common fall down points for a sausage roll can be the pastry slipping off and you being left with a limp sausage dangling from your fist shorn of its pastry sheath. In this case there was no risk of that happening.

Brown Sauce: Logistically, for me anyway, condiments on a sausage roll just don’t make sense. They slide off, have nowhere to realistically gather and in general are just a bit of a mess.

Overall: Excellent if slightly too plentiful pastry wrapped around some well-flavoured sausage meat. What was that yellow substance though?

Gravy Factor: A Bangin’ Banger.

Well I think it’s safe to say that Girvan has gone on the list of “good football eat locations” with a more than solid scotch pie and sausage roll offering. Well played. Moving on and for fans of the pie reviews this weekend I took a trip to Bathgate Thistle who’s pies are supplied by a former 2x winner of the World Scotch Pie Championship so that will be going on the site soon whilst my International Soccer Scran Series will next take us to Nuremberg. So plenty to look forward to but 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. He’s now taken this passion further in the form of Empanadas Escoces a venture inspired by the taste of Spanish pies and a desire to bring them to Scottish Shores.

 

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Pie 129: The Girvan Pie

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Finally after what feels like eons, it’s time for a new pie review. Well that’s not strictly true as last month I once again dusted off the net lined hat, tow my white coat down from it’s trusty hook on my bedroom door and headed to my second Scottish Baker of the Year Judging Day in the Kingdom of Fife.

WHist the Scotch Pie Championships focus soley on the pie and is very much incumbunt on the piemaker deciding that their pie is the best of the best Scottish Baker of the Year relies on over 22,500 customers to pick their favourite baked goods from across the country. Split across seven categories I always worry about the early on-set diabetes that the cakes and biscuits sections will bring the judges there, whilst the idea of judging 100’s of loaves, looking for a grain even slightly out of place to differentiate between good and excellent, is to daunting a task for this man.

Luckily though, I was placed on home turf in the savoury pastry section and over the course of 4 hours me and my fellow judges heated, cut, fondled, sniffed and tasted 151 savoury treats all in the hope of finding the ultimate in Scottish savoury pastry cuisine. It’s always a fun if somewhat filling day and I think the winner is a belter, but to tell you what that is I’d have to kill you so whilst we wait for that announcement next month let’s get elbow deep into a pastry I can talk about, the latest entry into Meat Filled Pastries catacombs, the Girvan FC Scotch Pie.

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

Where: Hamilton Park, Girvan 0-5 Pollok, West Superleague Premier Division

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Price: £1.20. As this journey of pie enters its fifth (yes fifth!) year it’s still heartening that you can find a pie that won’t break the bank. £1.20 for a hot meal will always be a bargain.

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Presentation:  A classical presentation style with the pie being presented on a medium-to-large white napkin. Ample room to hold the pie and dab the corner of your mouth at the same time.

Meatiness: As the small sign on the heater proclaimed this was very much a butchers pie. The fill was generous to the point of bursting with the meat well textured and perhaps just a little bit coarser than you would normally expect from a scotch pie. Whilst scotch pies are usually kissed with pepper and mace, along with what ever other secret spices the producer decides to use, this pie was seasoned simply with salt and pepper allowing the flavour of the meat to really sing. The meat was savoury and although it took a couple of bites for my palate to tune in to this filling, once it did, I found myself nodding along with every bite, a sure-fire sign that this was indeed a tasty pastry.

Pastry: The good news continued with the pastry, I mean look at it! Not only incredibly neat but also golden around the bottom, top and sides with not a hint of under-baking where the meat meets the pastry, something that was strangely all too prevalent on the aforementioned judging day. It held up well to the bite and at no point did I feel a juggling motion was required to prevent spillage.

Brown Sauce: HP. It appears there really was no messing about with this Girvan Pie.

Overall: Now maybe because it’s been a while since I’ve done one of these reviews but this was a really good scotch pie. The filling was meaty and tasty despite not having my favoured pepper kick. The pastry was near as perfect as I’ve seen at a football ground and overall I contemplated on more than one occasion getting another one.

Gravy Factor: Fit as a Butcher’s Pie.

Yes, that was some good pie, and as I mentioned I very nearly went and got a second but then, the next item down piqued my interest and it’s gargantuan golden glint caught my eye which is good news for you dear reader as next up I will have a second review from Girvan in the form of a, rarely seen on these pages, sausage roll.

I also have another edition of the International Soccer Scran Series I’m working on so the content will keep on coming before the seasons over. But 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.

 

 

Pie 126: The Clydebank Pie

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You know who doesn’t get enough credit?

Lower League pie stall workers.

Welcome to another edition of Meat Filled Pastries as we get back on more familiar ground with a Scotch Pie from Clydebank FC, more of that in a moment, but first an open declaration of thanks to those men, woman and children who forego any desire to take up a hobby or actually watch a game of football and instead spend their Saturday afternoons helping to feed a few hundred or so hungry supporters come rain or shine.

Often these individuals are friends and family of club staff, roped in one day as a favour but can still be found standing there twenty years later, as integral to the fabric of a football club as the often more heralded kit men and groundskeepers. Without these soldiers, no tongues would be burnt on a roasting hot Bovril and no pie would be on offer to help soak up the hangover or temper the effect of a few away day beverages.

To say it was wet on the day of my visit would be an understatement. Despite two pairs of socks and an un-ripped pair of shoes my toes had turned to ice and the rain lashed in fits and starts against the hardy few unwilling or unable to fit under the small shelter on the far side of the ground. I was late, and the crowd was large, so on arrival I headed straight to the freight container doubling as a pie stall behind the main clubhouse to get a pie and some heat.

The queue was long and as I stared at the opening where the food and drink were being delivered I was surprised to see just one girl, no more than 16, valiantly dealing with the wet and hungry hoards. She was a whirr of activity juggling pies and teas whilst trying to re-stock a rapidly decreasing sweet and crisp section. Football fans can be brutal in these circumstances, but on this given Saturday, despite the wind and the rain, our heroine was treated with nothing but thanks and support from a group of people who realised they would never want to be the other side of that counter.

Clydebank Pie Lassie, I salute you and all your pie providing peers because without you this near 5 year journey of pie based nonsense may have ceased to continue. Thank you.

With my pie now safely in hand it was time to get down to some serious business, and so without much further ado, let’s rate some pie!

Where: Holm Park, Clydebank 0-1 Pollok, West Superleague Premier Division

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Price: £1. A 12 sided bargain if ever there was one. You could buy 2.7 Clydebank Scotch Pies for the price of one (fairly awful) Queens Park Cheese & Onion Pie.

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Presentation: Such was the demand for pies at Holm Park that when it came time for me to be presented with my pastry the white napkins were gone and had been replaced with a sheet of floral kitchen roll wrapped around the pie creating the effect of a meaty pass the parcel. There was only going to be one winner though in this game and that was me!

Meatiness: There was something a bit different about this scotch pie. The meat inside was in the form of a fairly solid block more akin to a burger than the more crumbly nature that ground mince usually provides. I’d also say the taste was more predominant in beef than any combination of the former with lamb or mutton. The block texture did mean the pie was filled very well and although the meat itself tasted both meaty and savoury it didn’t have the gentle pepper kick I so often crave. It was definitely worth eating, just not what I was expecting.

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Pastry: My intrigue continued with the pastry, golden brown and very crisp but not burnt with almost a biscuit texture to it which did make the pastry come away in small shards as I chewed. It was certainly sturdy enough to hold the meaty goodness within, something that I was thankful for as I juggled the pie and my umbrella between my hands whilst trying to grab a bite.

Brown Sauce: HP. The best kind, although due to the rain far more copious an amount than I would usually aim for.

Overall: This pie did the job of filling the hole that a lack of breakfast provided but I have an inkling that the pie source may not be that of a butcher or baker. That said, in today’s football food climate a quid for a pie is nothing to be sniffed at.

Gravy Factor: Consistently Gravy.

So that’s another review in the books, and speaking of books, I have a genuine ambition to finally nail down something that marries this journey of pie with my adventures in the world of football. I have a couple of concepts down but they need some fine tuning and a heavy dose of planning on my part so we’ll see how that goes but until next time, go forth & 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 124: The Whitburn “Steak” Pie

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You know what I’ve always wondered? Why on New Year’s Day do we Scots, especially in the west, go mad for a cheeky steak pie? Well OK, that’s not strictly true. I’ve literally just started wondering this about 20 minutes before sitting down to write this latest Steak Pie review from Whitburn Juniors but it has posed a bit of a puzzle. You see when I think about growing up the correlation between a Steak Pie and New Year doesn’t immediately come to mind. Sneaking up to my Gran’s for the bells before finding a party and then nursing a hangover the next day with a Chicken Chow Mein and The Mighty Ducks trilogy yes. Steak pie, not so much.

The reasons seems to be fairly sparse and prone to speculation. One theory harks back to the good old days when New Year’s Day wasn’t a holiday and so a pie was an easily prepared celebratory treat after a hard day at the (in some cases literal) coalface. There’s also a rather, seems-far-too-hippy-to-be-something-a-Scottish-person-would-have-come-up-with, idea that steak pies are round to signify the cyclical nature of the year. The romanticist in me likes to think a wee Granny somewhere made a banging pie and everyone else just decided it was a good idea. Whatever the reason it’s a tribute to the enduring nature of the steak pie that whilst Christmas Day continues to bring an ever increasing kaleidoscope of culinary adventure the humble steak pie forever remains.

And remain it continues to do so, which brings us to our latest review The Whitburn Steak Pie. So without much further ado, let’s rate some pie!

Where: Central Park, Whitburn 4-1 Benburb, Scottish Junior Cup 3rd Round

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Price: £1.40, which even compared with 2015/16 prices is an absolute bargain in the luxury game day pie market.

Presentation: Much like its scotch pie compatriot from the same venue this was lovingly wrapped in a medium sized white napkin, a true staple of the match day pie presentation scene.

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Meatiness: When I have a pie I like to type a few notes on my phone. Firstly to help capture my instant reaction but also to help when I finally get round to writing up a review as time has been known to get away from me. On reviewing my notes on this, The Whitburn Steak Pie, I was amused to find one of my instant reactions around its meaty content was, and I quote “generous as fu*k”. It really was, with large chunks of steak, plentiful in nature and of the texture you’d really hope for when buying such a pastry. There was a couple of drawbacks though. After a few bites it became a little over salty, a gradual build of sodium drawing moisture out my mouth quicker than licking a hairdryer ever would, whilst the gravy wasn’t as plentiful as possible (more on that very shortly). That said there was a good volume of steak and whilst salt heavy it was still a tasty bite.

Pastry: It’s safe to say this pastry was a bit leaky. Whilst a perfectionist will bemoan the presence of boil out (a key measure when officially judging a pie) for me sometimes it adds a new and interesting dimension to a pie, which in this instance was certainly the case. Due to the holes a lot of the gravy (as referenced above) had escaped during the cooking process leave chewy little sheets of brown attached to the base. It sounds odd but was actually a nice wee treat and the pastry itself was actuality fairly well baked and held the filling sufficiently.

Brown Sauce: It’s been a while so I’ll let you off but never should you dress a luxury pie with brown sauce. The gravy should be plenty and if it’s not then your pie just isn’t quite right.

Overall: Generous steak, leaky pastry with an interesting gravy jerky type affect caused by the boil out makes this pie an interesting, if slightly, salty addition to the MFP encyclo-pie-dia.

Gravy Factor: Salt “n” Steak.

So that’s another review in the books, I plan to try to get to a game this weekend but I’m also acutely aware that I have a pre New Year’s night out planned that may impede my driving ability so a saunter to Hampden may instead be on the cards. Either way I will return, but until next time, have a happy new year, and of course, go forth and eat pie!

2018 is going to be a goodie!

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 123: The Whitburn Pie

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Well here it is, as promised, my first match day pie review in over 16 months. A nod back to the old school ways of brown sauce and Gravy Factors. I hope you all had a lovely Christmas and your New Year Steak Pie plans are well underway.  I started Meat Filled Pastries as a way to settle a bet, talk about my love of pie and champion local football. During the winter though that can be challenge. As is often the case at this time of year finding a game of football to go to in Scotland is often fraught with danger. Reasons ranging from last minute call offs to high winds and biblical rains and to the fact that other plans take precedent at this most busy time of year. Well after two weeks without some live soccer action I decided it was time to venture forth in search of some new pie and so it came to pass that I ended up at Whitburn Juniors bracing a wind-chill of around -12 and wearing more layers than a well-made batch of puff pastry.

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

Where: Central Park, Whitburn 4-1 Benburb, Scottish Junior Cup 3rd Round

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Price: £1.20. In 16 months it’s good to see that the price of a junior pie hasn’t fluctuated greatly.

Presentation: Medium sized white napkin, wrapped lovingly around this pie like a blanket protecting it from the harsh winter winds.

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Meatiness: This was a deep filled scotch pie with almost no space untouched by its muttony goodness. Being my first new scotch pie in a long time it was interesting to note that it didn’t have its usual peppery kick that I so often crave. Instead this pie had a hint of sweetness that I quite enjoyed. There were definite savoury notes but the spice was very minimal and as such it made for a fairly unique experience. What really helped this pie was the level of grease in each bite. Not dry so that the meat just crumbled and spilled but not too wet so that you could end up with a hardened fat stream down your hand akin to that found on a moodily lit candle in a late night bar. All in all I was into this.

Pastry: The pastry was just baked enough. It was a little pale in colour but held well against the meat and the force of the first bite. There was a gap where the top hadn’t quite sealed against the side meaning that the heat escaped quickly but given I hadn’t had any breakfast by this point it wasn’t hanging around in my hand long enough for it to matter. A couple of flaws but overall it did the job in securely holding its meaty parcel.

Brown Sauce: I think this may be a first but there was not one, but two types of brown sauce on offer. HP, the often (self)vaunted pinnacle of the pie condiment world and an own brand version from what looked like Iceland, Farmfoods. Either way the choice was easy as I squirted a circle of brown sauce on top of my pastry adding that little touch of spice the pie didn’t have before.

Overall: Generously filled with a slightly sweet not spicy filling. Pastry was a little under and had a couple of gaps but bore no detriment to the overall eating experience. With a squirt of HP Sauce this was a tasty match day treat.

Gravy Factor: Sweet, sweet meat filled pie.

So there you have it, as promised the pie wagon is well and truly back on the road. Next time up I have a second offering from Whitburn in the form of a Steak Pie (fitting for the time of year I think) as we start the next chapter in these pie-ventures covering all the bases. I’ll aim to have it up before the bells as I made an impulse decision to spend my new year in Reykjavik.

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.

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.