kilsyth rangers

Pie 96: The Kilsyth Rangers Pie

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Hello and the meat filled bandwagon rolls on this time from Kilsyth to the north of Glasgow. I’m struggling to find much to focus a pie-atribe on just now as I got locked out of my flat tonight due to my main door key splitting in half as I turned it in the lock so that was fun. Then I ruined my dinner and have made an almighty mess in my kitchen that I’m now going to have to tidy up. All in all I’ve had a better 120 minute periods in my life.

That said my team got promoted last night, and 3 points at Kilsyth on Saturday helped put us on our way, the review from the promotion winning game in Cumbernauld will be coming later in the week but for now, and without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: Duncansfield Park, Kilsyth Rangers 0-2 Pollok, West Superleague First Division

Condemned
Condemned

Price: £1. On quite the run of one pound pies at the moment, a comfort to the wallet as fixtures pile up towards to the end of the season.

Presentation: On a larger than average, but not quite large enough to not call it anything other than medium-sized white napkin. A classical technique.

THE PIE

Trying to mix it up  a bit with the old one bite expose
Trying to mix it up a bit with the old one bite expose

Meatiness: I have to level with you here as I ended up buying two pies at Duncansfield. Well actually I’ll level with you even further in that the reason I had to buy a second pie was because the first pie that was purchased for me was sent tumbling to the gravel below. Don’t get me wrong I still ate it, but I thought it would be pretty unfair to review a pie that had small pieces of gravel in it and then accuse it of being a bit gritty just because somebody (not me, I should add, I would never be so careless with a pie) had dropped it. Aye, so anyway, I bought a second one.

The meat in this pie was quite loose textured meaning there was a little bit of juggling to do when eating it but nothing too detrimental to the match viewing experience. I found the filling quite salty and felt it had an almost pork like flavour to it which was nice if not a tad unusual. Continuing on the high seasoning theme there was also a peppery kick present after consumption although not strangely not during. The meat was moist and definitely focused more on the savoury notes as opposed to the peppery ones most commonly associated with a scotch pie.

Pastry: The pastry was nice. Golden and bubbly on the edge and solidly baked through. The top was a little grey where some boil out had occurred but all in all it was a solid effort.

Brown Sauce: HP. The self-proclaimed grandaddy of brown sauces but yet isn’t called Daddies? Weird.

Overall: Obviously only taking the one into consideration that hadn’t spent 10 or so seconds on the ground this was a tasty savoury treat, still can’t shake the feeling that there was pork in it though!

Gravy Factor: Porky Gravy.

96 pies and counting, looking into my crystal ball it looks like ‘Pie 100’ will likely be hailing from either Rugby Park, home of the infamous Killie Pie (some would say a fitting place to celebrate a century of pastry) or from across the Irish Sea at the Aviva Stadium as I continue my Tartan Army travels but to get there I have just a couple more places to go, starting with Cumbernauld United a ten minute hop from the home of today’s review I look forward to seeing you for Pie 97.

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 95: The Yoker Athletic Pie

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Hello and we’re back to pies after my grand Canadian adventure before getting elbow deep in meat filled pastries I’d like to say a ‘Howdy!’ to my new Canadian followers, I hope you find my tales of pie just as entertaining as The VanCan ScranVan Diaries.

To say it was a joyous return to Scottish junior football would be a lie with the entertainment being provided by the never-ending stream of aircraft’s arriving into Glasgow as opposed to the game of ‘football’ going on in front of me. That being said I had just woken from a post-travel 15 hour slumber meaning that I was more than ready to devour a meat filled pastry or two.

It was good to see the SFA taking a sensible approach to Scottish Cup Final ticketing, they get slated a lot, and quite rightly so sometimes but when they do good it rarely gets acknowledged, if somebody wants to lend me a student card so I can get in for a fiver I’ll be even happier and maybe even your pal.

Anyway the end of the junior season means that a plethora of fixtures are coming hurtling towards me over the next couple of weeks and as such a plethora of pies, so let’s get back to it with this homecoming offering from Yoker Athletic.

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

THE SURROUNDINGS

Where: Holm Park, Yoker Athletic 1-1 Pollok, West Superleague First Division

Artistic Photography Fail
Artistic Photography Fail

Price: £1. A single golden nugget. There is absolutely nothing wrong with that.

Presentation: This pastry was presented to you on a small paper plate, an unusual, but not totally alien, presentational technique. The benefit of plating up your pie means that you can easily stack up multiple orders whilst also providing you with a substantial buffer to any potential overheating. There was also a pile of medium-sized white napkins for you to pick at freely for the all important post-consumption mouth wiping.

THE PIE

Princelike Plate Pie Presentation
Prince-like Plate Pie Presentation

Meatiness: This was a nice return to scotch pies for this lads palate. The pie was nicely filled, not bursting but substantial enough when looking at the all important meat to pastry ratios. It was firm, meaning that it ate well and didn’t fall apart and there was a lingering pepper kick, perhaps a tad weaker than I would prefer but still pleasant enough. It wasn’t ground-breaking but it certainly did the job.

Pastry: The pastry was well-baked. Crispy and golden on top. Soft but sturdy underneath. A perfectly acceptable receptacle for meat.

Brown Sauce: Despite supposed dwindling sales it was still HP that did the job.

Overall: A pleasant filling, well-baked pastry that stayed together well and a dollop of HP sauce readily available. There was not much to complain about but at the same time not much to get carried away with either.

Gravy Factor: Bog Standard Bisto. Well actually, it was slightly better than that but at present I’m not sure if a luxury Bisto brand exists? If it does I would rate it as that.

Another pie down. Looking ahead towards the end of the season (and barring a catastrophe on my part) we will hit 100 pies before the final goal goes in, and that even in my ludicrous world of pie is some achievement! Next up will be another junior review from Kilsyth Rangers.

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.