meat fliied pastry
Hello and welcome to the first of three quick fire pastry reviews over the coming days. This time out a taster from my home town club Pollok FC where I shun the pie for a bridie, something, that I should admit to right now, as not being my favourite combination of meat and pastry. The reason for this rapid review process is that over the summer period I’m working towards a slight shift in what the content of this site will include.
Firstly, don’t panic, the pie reviews will still be forthcoming but as the new grounds become sparser I wanted to take this opportunity to branch out a little and morph the site into a kind of football & food hybrid. In the past I have written fairly regularly about Scottish football but as I hope my International Soccer Scran Series (Benfica & Club Portugalete) shows I’m keen to come at things with a new angle. With that in mind, this week I completed my first piece of non football food related writing in a long time with Russia 2018: 32 Reasons to Support Everyone! A Scottish supporter’s guide to ensuring that no matter who wins you too can claim a piece of that glory. It also features a player from today’s hosts so why not give it a read. For now though let’s get back to what brought you here in the first place.
Without much further ado, let’s rate some bridie!
Where: Pollok 6-0 Wishaw, Newlandsfield Park, Central League Cup 3rd Round
Price: £1.20, a few pence cheaper than the pie options at Newlandsfield, but given my lack of dinner at the time I would’ve paid twenty quid to prise the last hot food item available from the pastry seller’s cold, dead fingers.
Presentation: Simply presented on a medium-sized white napkin, perhaps something a little more substantial is required for a bridie, as in this instance the heat of the product mixed with the more porous nature of the bridie’s puff pastry meant that once I had finished eating my napkin, now adorned with a fine film of grease, it was no use for mopping my mouth.
Meatiness: Unlike the more commonly known Cornish Pasty south of the border it will very rarely contain any form of potato or vegetable however there can be some onion present dependent on the whim of the butcher or baker. In this instance there was an onion flavour with a few translucent slivers visible to the eye. The flavour was distinctly of bridie and most importantly, the filling stacked up well against the puff pastry casing. This sounds simple but even at World Championships the meat to pastry ratio can be bafflingly low, and so for that, this bridie should be commended.
Pastry: Puff as opposed to short crust is the normal pastry of choice for a bridie. This adds a lovely flaky texture to a pastry along with a slightly softer lining that caresses the meat within but it does invariably end up with you crop dusting the terrace around your feet. This bridie was no different. That said the pastry was absolutely fine even if a few small shards got caught between my teeth.
Brown Sauce: Logistically condiments on a bridie are a nightmare. Unlike a pie there is no pastry wall to contain the sauce so this bridie was had bareback although my inclination is that if you can be bothered with watching for those drips it’s an action that shouldn’t be frowned upon.
Overall: Ordered a Bridie. Tasted like a Bridie. Not quite as good as a pie.
Gravy Factor: If you want a bridie this ain’t a bad example to have.
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’ and part time Madrileno with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.