meatfilledpastries

Pie 40: The Largs Thistle Pie

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'Do you want a flake in yer pie!'
‘Do you want a flake in yer pie!’

‘Christmas Pie, Christmas Pie,

Meat Filled all the way.

Oh what fun it is to have the gravy on my face.’

‘Christmas Pie, Christmas Pie,

Pastry golden brown.

Oh the taste of a brown sauce squirt is by far the best around.’

I was going to apologise for going all festive on you but in reality I’m really chuffed with that. Hello my fellow pie connoisseurs and welcome to another entry into the best football based pie site around. As Christmas comes closer shops across the country are stocking those most festive of treats, mince pie’s, and I am not excited in the slightest. But you’re the Pieman, Mr. Pie, Sir Meat Filled of The Pastry Roundtable, yes these are all true but I have never been partial to a mince pie or the candied peel nature of Christmas desserts. However, this year in the spirit of this here misadventure I am pleased to announce that I now think mince pies are….alright. I still think they have the distinct aftertaste of ear wax but I can munch my way through one in a social surrounding without looking ungrateful at what has been put before me.

Anyway back to the proper stuff and the journey of Meat Filled Pastries’ rolls on to Largs, home of ice cream and Vikings (apparently).

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

Where: Barrfields Park, Largs Thistle v Pollok, West Superleague Premier Division

Price: £1. Amongst the cheapest pies that we have come across on our journey so far.

Presentation: Today’s presentation will be presented in the form of a riddle. It is not as black as night, and neither generous or stingy. I’m not going to give you the answer if you have read enough of these by now you know what I’m getting at.

Meatiness: Unless my taste buds were deceiving me this was not your standard mutton pie. It was a tad disconcerting at first, and to fully get my taste buds around it I required another couple of bites but the filling inside was strong in it’s taste of lamb. There was no taste of pepper in this pie which I think only helped to heighten my initial confusion. After my taste investigations I would say this was a really well seasoned lamb mince pie as opposed to a standard mutton scotch pie. Now with this confusion firmly put to one side I could focus on the other elements for consideration. It was well filled if not a tad uneven, the meat inside had a nice bite that held well but for some reason I felt a slight film of grease forming each time I moved the pastry away. On appearances this was by no means a greasy pie but I wonder if the lack of pepper I usually find in the scotch variety was causing confusion in my pallet. It was certainly tasty but definitely not what I was expecting.

Pastry: This was a crisp golden pastry with a lovely buttery flavour, however it was so crisp that it caused me to roll my tongue around my teeth to check for chips when biting down. In fact, the crucial ‘one bite expose’ you see above had to be doctored a bit as on first bite all I was provided with was a shard of pastry. The pastry though was definitely one of the better efforts I have come across but be warned that your first bite should be taken with caution in mind.

Overall: Disconcertion’s aside this was a tasty pie and as it came in at only a quid it was certainly worth the money paid. The pastry was a little too crisp, it would have been better without the faint hint of grease that accompanied every bite and or my taste an extra peppery kick would have been nice. However there was a good splodge of brown sauce available to provide that flavour boost. Everything tasted good but could have been made even better.

Gravy Factor: Made not with gravy granules, but one of those fancy stock pots. A different take on your standard gravy.

Another pie down, another 10 minutes on the treadmill added to the routine. The plan is to visit next one of the most recognisable names in junior football Auchinleck Talbot but that involves some serious negotiations when I get back into work that I reckon will be doomed to failure. I think we can all agree that Saturday afternoon’s should be spent with pie in hand, scarf round the neck, watching 22 men kick about a synthetic leather sphere especially when you run a site based on the consumption of these meat filled beauts.

However until next time, whenever will that be, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit 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 36: The Hampden ‘Chicken Curry’ Pie

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This pie is pure filth'
‘This pie is pure filth’

Namaste pie fans and welcome to the latest review from Meat Filled Pastries. This week we get right into the international spirit and take on board one of the more exotic offerings at the home of Scottish Football, Hampden Park.

While the staple of Meat Filled Pastries is pies of the scotch and steak variety there is an equal, if not greater, amount of joy found when a pie doesn’t fall underneath these most traditional of fillings. The ‘luxury’ pie is one that must be offered whilst also taking into consideration the taste buds of your average football fan. While a rabbit and crayfish pie sounds delicious, and trust me it is, you wouldn’t really want one at the football. The idea of eating rabbit is still for some associated with Thumper from Bambi, and for that matter the idea of eating a venison pie will for some forever be associated with that same film’s lead character.

What is the point of this Disney orientated meander of the mind I hear you ask?

Well from my journey so far we have seen The Chicken & Haggis Pie, The Beans, Mince & Tatties Pie and now this Chicken Curry delicacy and I have come to the following conclusion. If you put a full meal into a pie the chances are a football fan will like it, or try it at the very least. Now, there is no facts and figures that I can provide that will prove this theory as accurate. It is more based on the hum of excitement I hear at the football grounds I visit when an interesting new pie is on the menu.

So with our appetites suitably whetted with all this talk of luxury pie, let us not waste any more time, let’s rate some pie!

Where: Hampden Park, Glasgow, Scotland v USA, International Friendly

Price: £3.00. That’s a new highest priced pie on the Meat Filled Pastries pages. Twice the price of a junior football Steak Pie, a luxury contemporary, and 40p more expensive than any of it’s pastry cased rivals at Hampden. This pie has a lot to live up to.

Presentation: The first thing that strikes you about this pie is that is bigger than a standard scotch pie, noticeably so. It comes in a tinfoil case that fits snugly round pie, perhaps too snug as it made it difficult to take that all important first bite as can be seen by the picture above. Also the napkin was one of the smaller plain white variety and as such it became immediately apparent that it was not going to be sufficient for the mess I was about to find myself in. The problems caused by the size of the napkin were highlighted further when the pie was placed in my hand as I spent the walk back to my seat juggling it between my two hands such was the heat coming through.

Meatiness: This was a very meaty pie, it was deep filled, really deeply filled and when also taking into consideration the more generous portion of pie you get for your pounds the £3 cost starts to become a little bit more bearable. Then I took a bite, and my mouth was awash with a molten madness I hadn’t encountered in a pie before. Firstly the filling was piping hot, the chicken chunked into small 1cm cubes adding a lovely texture and bite. But if the temperature of the pie itself was hot the taste of the gravy had you in a spicy haze that no Bovril could quench.

Let me say here that I love spicy food. I have a collection of hot sauces that have been known to make grown men cry but I don’t think the terraces is the place for something with so much punch. It was heady with spice but with had an almost sweet aftertaste on the back of the throat, something that helped to counter the ever increasing inferno in the mouth building as each bite was taken. This was certainly a meaty, spicy treat but a filling fit for the terraces I’m not sure.

Pastry: As previously stated this was a bigger pie than usual and as such had more pastry to encompass the filling. The problem with the bigger pie and the tight fitting nature of it within its tin foil suit of armour was that as soon as you took one bite the lid came off and you were left with a bowl of chicken curry without a spoon to eat it with. I tried the classic ‘pastry as spoon’ technique but as there was no hard upper crust as found in a scotch pie the pastry just flopped under the moisture of the gravy. Instead I had to resort to finger picking my way through it. Not a big problem I hear you say. However once my final scraping of the foil with my turmeric stained fingers was complete I had realised that 22 minutes of the game before me had passed by. A pie should be the side dish to the main meal of football and unfortunately due to the lack of a solid pastry base this wasn’t the case in this instance.

Overall: This pie has left me a tad confused. While the £3 cost is expensive it certainly felt more filling and was obviously bigger to the naked eye. I also thought it was very tasty but ultimately unsuitable for watching a game of football from the stands. The napkin was too small and the pastry collapse created a distraction from the game I had paid to see. I think if I was to have this pie again whilst watching the football I’d want to have it from the comfort of my couch.

Gravy Factor: Spicy gravy but best leave it at home knowing that you have a wonderfully tasty pastry sitting there to warm you after a cold winter’s day.

Another pie down, and another variety added to the list. The next time you hear from Meat Filled Pastries will most likely be a review from Lochore Welfare, weather permitting, as we go back on the junior pie trail.

Until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit 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 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.