onion pie

Pie 190: The Whitletts Victoria Onion Pie

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Welcome to the first new pie review of the roaring twenties, the roaring of course coming from the well stoked fires of pie hut ovens across the land as we continue on our quest for Pie 200. We’re back at Dam Park for a second review from the home of Whitletts Victoria where, on this afternoon, the home side who usually play in red and black played in blue and the away side, Darvel, who usually play in blue, played in red as the eccentricities of modern football showed no discrimination irrespective of the grade.

The first review from the Vics earned an honourable mention in The 2019 Meaties published on New Year’s Day where, as well as crowning Meat Filled Pastries best Non-Pie Pastry, Meatfree Pastry, Luxury Pie and Scotch Pie of 2019, the first ever Outstanding Achievement Award was issued so why not go take a look.

For now though let’s head back to the windswept terraces of South Ayrshire, and without much further ado, rate some pie!

Where: Dam Park, Whitletts Victoria 1-4 Darvel, West Region Championship

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Price: Exactly the same as the Whitletts Victoria Scotch Pie coming in at a wholly reasonable £1.50.

Presentation: A rinse and repeat when compared with it’s scotch sibling, in fact, let’s just copy that same text “Presented on a large white napkin, ample for the pasty provided and for dabbing the lips.”

Meatiness: Much like the scotch offering this was a well filled pastry with a texture that was easy on the bite. There was a little peppery kick but to be honest if I hadn’t been called an onion pie by name I might not have known it at all. There was a couple of little slivers on inspection within but the sweetness that the onion usually brings to pastries of this nature wasn’t really there. It was tasty, just not quite what I was expecting.

Pastry: This pastry was well baked with a golden edge on the crust, the two steam holes that were the present the identifier that this should be an onion laced pastry. The bottom was sturdy and held the filling whilst the top was well sealed although not quite perfect in its presentation.

Brown Sauce: In a break from tradition when it comes to an onion pie I devoured this offering without going condimental. I reckon wee a blob or two of brown sauce wouldn’t have gone a miss though in retrospect.

Overall: Tasty enough but not very oniony.

Gravy Factor: A decent ladle full perhaps just missing that extra dimension.

It was a pretty decent double header from The Dam and I have high hopes that the 200 marker will come round in the not too distant future. What happens from there? Well we’ll have to wait and see as I have a couple of big changes coming up in my life soon that I suspect are going to take up quite a bit of my free time.

However until next time, and there’ll always be a 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 132: The Hurlford United “Onion” Pie

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Sometimes, I forget where I have and haven’t eaten a pie before. Well that’s not strictly true, I will have almost always have eaten a pie but have I reviewed it? My latest trip to Hurlford United is a good example of this occasional quandary.

I have visited Blair Park a number of times since I started this website/blog/travel guide of Scotland’s most random villages and towns and I know that I had at least written one review of their standard Scotch Pie. I also knew that they stocked the infamous Killie Pie, or The Kilmarnock Pie to use modern parlance, but I had never reviewed it here as naturally, I waited until I had reached this pies natural home of Rugby Park, which turned out to be just a few weeks later.

Some places are known for their variety of pastries. Offering not only pies in a variety of flavours but sausage rolls, pasties and bridies too. Others less so often focusing on one core product, the majestic Scotch Pie. Hurlford United (in my head anyway) were always somewhere in between so it was with some slight befuddlement in my voice I responded with “Aye mate!”, when propositioned with an Onion Pie from their Pie Hut that greets you as you enter the ground. How had I missed this? Has this always been here? Have I been depriving myself of the best pastry that The Ford have to offer for years? I had to know!

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

Where: Blair Park, Hurlford United 3-3 Pollok, West Superleague Premier Division

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Price: £1.50. As previously discussed in my most recent review from Bathgate Thistle a quid and a half is a growing trend in the pie pricing world. Onion Pie’s are a particularly strange breed when it comes to categorising. In theory it’s a luxury pie what with it not being a Scotch Pie pure breed but at the same time it’s essence is essentically scotch with some onion chucked in and so my expectation would be that the price remains much the same. In most cases (including this one) that is always the case and even if you were to grumble you’re still only paying £1.50 for a hot lunch of perfectly balanced carbohydrates and protein. Never to be sniffed at.

Presentation: There seems to be an excess of napkins floating around the junior football scene as for the second review in a row I was presented with not one, but two sheets of white paper goodness. The added benefit being that you not only get to have a napkin to hold your pastry in but you also have an almost un-splattered second one to clean your top lip.

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Meatiness: So with an onion pie, I always find that the ratio of meat to onion can vary. Anywhere from 75/25 in favour of meat to more than 50/50 in favour of onion. I don’t think there’s a right answer on this as it totally depends on the type and pungency of your onion but for me a good ratio can be told by the smell of the pie, and this pie, undoubtedly had an oniony tinge on the nose and with further inspection it’s presence clearly visible ingredient as a pastry filling. Once I took my first bite there was a slight hint of sweet onion flavour however what was more predominant was a fiery pepper kick, for me a bit too strong as it overpowered the meat, which whilst had a fairly decent texture, lacked the oomph to compete. The onion also soon wilted against the power of pepper and by the end the kick had turn to a slight burn in the back of the throat. Which ultimately, was a little bit disappointing.

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Pastry: The pastry was a little patchy but had crisped up nicely on the top edges to a lovely golden colour. What was a joy was the unexpected chew of a jerky like substance that had boiled out of the pie a little, like a little nugget of fatty onion flavour. The tell tale two holes of an onion pie were also present and all in all at no point did I fear losing the meaty morsels within.

Brown Sauce: Hands up! I can’t remember the brand but given the taste and appearance it’s slightly vinegar tang added a nice layer to the overall eat.

Overall: Variety is the spice of life so it was good to see another pie offering from Hurlford United, if I was to eat one of these again I’d like to see a little less of that pepper spice just to smooth out the taste.

Gravy Factor: Onion Gravy with a hefty kick!

I think it’s fair to say I haven’t fully got back in to the rhythm of regularly writing. I have quite the backlog at the moment of ideas and concepts but when I hit a mental block I always ensure there’s a pie or two in reserve to try to get the juices flowing. With that in mind I have another review from Ayrshire coming in the not distant future, this time from Saltcoats Victoria, the games are coming thick and fast, and where possible I’m hunting out a new review before the season ends 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’ and part time Madrileno with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.