pastries

Pie 148: The Kilwinning Rangers “Buffs” Pie

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Hello pie fans and welcome to another edition of your favourite (and not at all niche) Scotland based football pie review website, Meat Filled Pastries. This week’s review comes from Kilwininng Rangers in the form of the mysteriously named Buffs Pies.

Reviewing a mystery filled pie has come at quite the opportune time as this week I received my invite to once again form part of the judging panel at the World Scotch Pie Championships. A day where even I, a hardened pie muncher, long for a side salad and a pint of fruit smoothies. As always if you are a butcher or baker who makes meat filled pastries – and especially if you supply them to your local football club – then I encourage you to fire an entry in. The title of providing the best football pie in the land is one not to be sniffed at.

The question now though is whether or not The Buff’s Pie has the makings of a contender? Well there’s only one way to find out. So without much further ado let’s rate some pie!

Where: Abbey Park, Kilwinning Rangers 0-2 Pollok, West Premiership

Price: At £2.20 I’m almost certain that this was the most expensive junior pie I’ve ever purchased and with my curiosity already piqued by a name masking it’s content, my expectations continued to escalate given this high price point.

This pie, before I had even taken my first bite, was under a lot of pressure.

Presentation: This was a big unit and so I was surprised – but not disappointed – to see no tin foil case present for this pastry with its presentation being made simply on a large plain white napkin. This did add another level of intrigue though as with no concrete evidence of its contents present the pressure continued to build. Would the napkin be sufficient to keep the filling from spilling all over my arm on first bite? With anticipation, I lifted it towards my face.

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Meatiness: So what was behind this pie’s pastry curtains? Well the first bite was met with a burst of well seasoned and sufficiently viscous dark brown gravy with my teeth tearing through a medium-sized chunk of well cooked steak. So far, so steaky. I took another couple of bites, sometimes getting steak, sometimes just getting gravy, sometimes hoping for a wee bit more, before my palate was hit with a new taste sensation. Definitely meaty I pulled my head back a little and peered into this bakers cavern to see a couple of pink(ish) discs of sausage staring back at me. There was your point of differentiation, but yet, despite all these wonderful surprises, my initial reaction was that whilst this pie was good it wasn’t at the same level as The Troon: Steak Pie I had consumed a few weeks previously. I ploughed on though and as I continued to make my way through it its generosity of portion became apparent and the flavour layers started to build little by little. As I took my final bite I was happy to say that this filling was certainly something that I had enjoyed.

Pastry: As previously suggested there was a lot of pressure on the pastry here given the absence of the shiny safety sheath that often accompanies bigger pies but I’m pleased to report that it held really well. It had a sufficient golden tinge to the top although for me the puff pastry was a little too plentiful. That said, it’s plentifulness did lend itself to more of those wonderful moments where the component parts kissed to form that ever lovely symphony of gravy and pastry on the roof of the pie.

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Brown Sauce: On a Steak & Sausage Pie!? Are you condi-mental!?

Overall: At £2.20 and with a mystery name there was a lot of pressure on this pie to deliver and I’m pleased to report that it did. Whilst it might not be at the very top of the Meat Filled Pastry Pyramid it definitely deserves to be mentioned in the upper echelons.

Gravy Factor: The International Gravy of Mystery.

Got to love a dose of the ol’ mystery meat. I have not a clue where my next pie will be coming from. My basket is currently empty and the mid-week fixture list is beginning to look increasingly bare but have no fear as Pie 150 is not that far away and that of course will be monumental!

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 and  The Football Pink as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. 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.

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Pie 147: The Rangers “Chicken & Chorizo” Pie

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Hello it’s not only time for another pie review but it’s also time for another pie of the month from the house that staunch built, Ibrox Stadium. When I turned up at Ibrox on Armed Forces Day I had told myself that no pies would be passing my lips as I had been well and truly burned out by not only the price but also the quality of pastries in Glasgow’s big three grounds over the years.

This came to a head at Hampden the other week. I had first reviewed the Hampden Steak Pie a long time ago now. In fact it was one of the very first pies I reviewed and it seemed to do OK under scrutiny however since then I have been subjected to a number of overpriced travesties with a particular shout out to the Queen’s Park Cheese & Onion Pie – still possibly the worst pie to ever pass my lips. My last Steak Pie at Hampden though was quite frankly taking the piss.

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At £2.90 this…this thing(!) masquerading as food has almost certainly forever left me scarred in regards to the catering efforts at the current – and now future home – of Scottish football. The pastry was welded to the case so hard that I could turn it upside down without fear of it falling out. The lid came clean off and the filling was so sparse and dry I can only assume that when this was made that is was not so much as baked but chewed up and spat out into it’s pastry shell. It was an absolute liberty, and I hope when that whatever the renovated Hampden ends up looking like that a new catering contract with somebody who actually gives a f*ck about what they’re producing is dished out.

It made me proper angry and with it’s memory still scratched across my taste buds I turned up at Ibrox knowing that it was highly unlikely that I would be purchasing a pie, and I love pies! But then it happened. I fell into their trap. A new Pie of the Month was there to be had and so with some reluctance I cleaned out my savings and purchased, what was a promising sounding, Chicken & Chorizo Pie. Did I make the right decision though?

Without much further ado let’s rate some pie.

Where: Ibrox Stadium, Rangers 5-1 St. Johnstone, Scottish Premiership

Price: It was £3.50. I’ve already ranted about the price of pies at the top table of Scottish football in this post and many times before so I think you know my feelings on this by now.

Presentation: Having had August’s pie of the month – The Rangers Bacon Mac & Cheese Pie – I was struck with how this month’s edition looked exactly the same presented as it was in a round aluminium tin and on a fairly large white napkin. Before I attempted a first bite things were actually looking pretty good.

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Meatiness: There’s no hiding it, the filling of this pie looked like spew. It was that off white colour that years of television vomits has told us a right good whitey should be. There were some small chunks of chicken accompanied by smaller studs of chorizo sitting in a very thick paste-come-sauce. To be fair it actually smelled pretty good but given its appearance as the lid of the pie came clean off when I ventured to take my first bite (more on that shortly) I found myself debating whether or not I really wanted to dive in. A feeling that I sensed was being felt by the person sitting diagonally behind me as I tried to figure out what was going on inside this pastry.

Continuing with the flavours and I would challenge anyone to add chorizo to something and not manage to draw some kind of flavour out of the final culinary masterpiece. In this instance it was the saving grace as at one point I genuinely had to check that the chunks of white in the pie were indeed chicken due to the paucity of flavour they provided. It was also a little heavy handed on the salt meaning that somehow the final result was a filling that tasted of everything and nothing all at the same time.

 

Pastry: An anaemic looking disaster. The base so raw that it not only stuck to the bottom of the tin but that it could also be rolled up into wee balls between your thumb and index finger. Once mashed in with the paste masquerading as gravy it was not good. Whilst under baked pastry is a common fault the way in which the lid of my pastry came clean off was a novelty I hadn’t yet experienced. I’m not talking a little loose either, I’m talking about the fact the two parts were never stuck together in the first place. Whilst this would go down like a lead balloon in pie judging circles I was strangely grateful as it meant I had a full disc of pastry to try and spoon the filling out with. A relief given it was impossible to lift the thing from it’s shiny shell.

Brown Sauce: I think brown sauce would’ve actually made this pie even weirder.

Overall: A marketing masterstroke for a mug pie punter like me – yes. A tasty pie – afraid not.

Gravy Factor: Sigh.

I genuinely want to know what kind of checks gets done by these large scale event caterers on the day of the match because if they check some of the riots that I’ve mentioned in this post and say that they are good then clearly I’m in the wrong business.

Anyway I have another pie review lined up for next time from Ayrshire junior side Kilwinning Rangers and their eponymous “Buffs Pie”. Until then though, 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 and  The Football Pink as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. 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 145: The Easthouses Lily Pie

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Welcome to another meat filled adventure as we continue our journey into the heart of matchday cuisine. This time out we find ourselves in the land where the Borders and Lothians meet as Easthouses Lily take on Hawick Royal Albert in the newly formed EOSFL – Conference A. One of three leagues formed as a result of the great junior uprising that occurred in the summer of 2018. Don’t know anything about it? Then why not pre-order the latest issue of the The Football Pink (here) where I go into depth about the summer that was on the junior football scene in Scotland. It’s only £3 and there’s tons of other stuff too in this Brexit themed issue.

Also, rather excitingly, I now host a weekly podcast on the Heart & Hand Network looking at all things La Liga, this goes hand in hand (no pun intended) with my role as the Iberian Expert on the European Hangover and my weekly Iberian contributions to their website too, which – if you fancy it – you can find here.

This week I again take to the mic on the Nugent4Nil show with Robert Burns on Pulse FM where it will be the usual mix of pie and junior football based nonsense. If you want a listen you can tune in on Thursday night 7-8 using the old school wireless on 98.4FM if you’re in the region or online via the Pulse FM website if you live further afield.

Adding in the pie review you’re about to read, my desire to get a book done, get a regular La Liga feature column up, my weekly Infographics for Pollok, training for the Great Scottish Run and having a real job to deal with it’s all go at MFP Towers just now. Feels good but.

Anyway that’s all the shilling done for now, so without much further ado let’s rate some pie!

Where: Newbattle Complex, Easthouses Lily 1-0 Hawick Royal Albert, EOSFL – Conference A

 

Price: At £2 this could be viewed as tad on the dear side for a non league pastry however I have often said given that the provenance of the pie will be more traceable and the need for funds at this level more pressing an extra 20p or so isn’t really too much of a concern compared with some of the high priced atrocities that can be found in far bigger stadiums. Again a steak and scotch pie cost exactly the same here!

Presentation: Ever had a pie in a paper bowl? Well now I have. It looked great for framing a picture of the pie but is a little odd, small self service serviettes were available from the counter beside the pie stall and I did notice that later the bowls were replaced with paper plates. If this was an attempt to use up stuff they had lying around then I commend the intuition but I’d still say that a napkin is plenty.

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Meatiness: This was a tasty pie with a well textured meat filling. It didn’t have much of a pepper kick to it but had just enough spicing for it to pack some punch flavour wise. Absolutely nothing wrong with it but as you can see nothing to get overly verbose about either.

Pastry: The pastry held the meat well although was a little bit over on the bake meaning that the bottom was a tad chewy. There was some boil out present but personally, despite it being frowned upon at pie judging competitions, I like a bit of that as it often adds some character to the pie and sometimes a wee extra spike of something to the flavour.

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Brown Sauce: I think I got salt and sauce’d here as the brown sauce was a vinegary assault on my west coast tastebuds almost ruining the pie. In retrospect, given Easthouses location east of Edinburgh I should have used my noggin and perhaps given the sauce a miss here.

Overall: Decent pie, just watch out for that brown sauce.

Gravy Factor: Good Gravy.

One last thing before I wrap this review up and that’s a nod to the views from the far side of the Newbattle Complex ground out onto the Pentland Hills. Views like that are often the making of a lower league adventure and as the late summer sun came down it was hard not to find myself thinking that Scotland is awfy bonny sometimes. Next time up will be a review from Lesmahagow as they loooked to cause an upset in the Sectional League Cup.

However until next then, 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 and  The Football Pink as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. 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 126: The Queens Park “Cheese & Onion” Pie

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Welcome back to another edition of Meat Filled Pastries where we’re always on the hunt for some meaty thrills whilst holding back on the spills because a spilled pie leads to a sad guy.

Now unless you’ve been living under a rock for the last couple of weeks we have seen the dawning of a new year and with it the thoughts of new hopes and expectations that it will bring. I’m not one for the phrase “New Year, New Me” philosophy that blights social media for those first few days of January but I do see it as an opportunity to set some goals and try new things.

It’s also the time of year where people declare their body a temple and health boards and charities across the country champion well-meaning campaigns such as “Dry January” and the awfully named “Veganuary”. Now this may perhaps come as a surprise to some but I am quite happy to eat a meal without meat, in fact when you consume the volume of Meat Filled Pastries that I do it is somewhat of a treat. However with that being said I cannot get on board with replacements such as “Facon” and “Tofurky”. I’ve got in to many a debate about this with non-meat eating friends before but for me if you don’t want to eat meat why are you then replacing it with things that look and (supposedly) taste like the things they don’t have any interest in eating? It’s an endless riddle to me. Most vegetarians are sound and rational people. Most vegans however, are in my experience (bar the odd exception), raving lunatics who must burn all of the 150 calories they consume a day telling the world that if you eat meat you deserve to burn in the depths of hell for having the audacity to like the occasional chicken nugget. It’s not my fault you’ve chosen a life of cauliflower “steaks”. I accept that as your life decision so don’t come preaching, and I mean preaching, to me because I don’t agree. All of which, kind of ironically, brings us to today’s pie review; The Queen’s Park Cheese & Onion Pie, a veggie (but not vegan) friendly option at the much debated home of Scottish football Hampden Park.

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

Where: Hampden Park, Queen’s Park 2-2 Albion Rovers, Scottish League One

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Price: A whooping £2.70. For a pie with zero meat in it. Now I’m making an assumption here but I’m guessing that pie prices for Queen’s Park games are dictated by someone other than the club as history has shown that a pie at a Scotland game will cost you exactly the same for a (supposedly) much higher level of football. I’m not even going to begin to claim to the understand the economics behind Queen’s Park playing at Hampden, and for what it’s worth I think they should continue to do so, but £2.70 for a pie definitely needs looking at when compared with their League One peers.

Presentation: The tin foil case of potential doom accompanied by a large white napkin for mopping up at this point the unknown treasures within.

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Meatiness Cheesy-Onionyness: Sigh. This was fairly rubbish. Always a disappointment in the pie game. Inside this pie was a mushy yellow and white paste that I presume was meant to be rich and cheesy with a strong onion linger in the background oozing as you pull away each bite and where you try to stop a small string of cheese getting stuck in your beard. Positively dreamy.

What actually happened was the appearance of a bland blob that tasted more of uncooked roux and a hint of cheese tainted with a pepper kick so offensively strong that the acrid burn stabbing at the back of my throat resulted me going and having to get a second beverage. On review fairly rubbish seems far too genteel. This was looking to be a bit of a disaster and then there was the pastry…

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Pastry: I have often talked about the pit falls of the tin foil case. A Sophie’s Choice of a decision for butchers and bakers between the appearance of uniformity and the risk of the pie sticking to the bottom of the case. It’s a risk that often backfires and in this instance the result was no different as half my pie stayed glued to the bottom as I lifted it to take my first bite. The pastry on the top edges was golden and crisp but at the base was as near to raw as I think I’ve ever had at a football game. So raw infact, that I could actually leave a thumbprint in the bottom with the mixture of filling and pastry creating a texture that I’m sure could be used as a Play-doh substitute at a nursery. I can’t think of the last time I thought, “I might not even finish this” but it was really that poor. I am however a trooper, and so I powered through like any good pie muncher should.

Brown Sauce: Regular readers will know that a luxury pie (i.e. a non-Scotch Pie) does not get dotted with some of the brown stuff but given how consumption had gone to this point I thought I’d grab a sachet to try and save it. Sadly, even this most wondrous of condiments couldn’t prevent me from experiencing culinary doom.

Overall: This was not very good. The filling was bland but yet somehow offensive and the pastry was near raw and stuck to the case. If you go to a Queen’s Park game I’d avoid this and stick to your traditional Scotch or Steak. If you’re feeling fancy wire into a Chicken Curry but if you’re a vegetarian I’d just settle for a Mars Bar.

Gravy Factor: Literally better off eating a spoonful of unwatered Bisto.

Well that was disappointing. It’s often said it’s easier to criticise than praise but for me the purpose of this site is to champion the best pies around the grounds and beyond and so when I’m met with something bad it’s a chore to break it down. That said, if I’m not honest and go about proclaiming every pie as the greatest I’ve ever had then I lose all credapie-ility.

Next up is a first review from Clydebank, something I couldn’t quite believe when checking the archives before the game so hopeful we see a return to pie glory. 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 125: The Greggs Pie

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Happy New Year from MFP Towers. I hope you all had a smashing time bringing in the bells whether you were out partying or having a quiet one. I hope that 2018 brings you all the joy you can handle and the success that you desire. I spent the bells on the top of a hill watching Reykjavik come alive with fireworks for a genuinely jaw dropping hour or so but now I’m back and it’s time to kick 2018 off with a bang by reviewing the one pie that has ruled the high street for as long as I can remember. It’s time to rate The Greggs’ Scotch Pie.

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

Where: Greggs. They have over 1750 locations throughout the UK but mine was purchased on Victoria Road, Glasgow.

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The Social: Website, Instagram, Twitter.

What’s it all about?: The largest bakery chain in the UK, Greggs is synonymous with providing you an array of pastries, sandwiches and sweet treats to go. However for every glorious Festive Bake there has been a not so glorious Chicken Katsu version has followed. But the big question is, as the UK’s favourite purveyor of pastry, how does their Scotch Pie fare?

What was on my plate: No plates at Greggs, instead it comes in a paper bag, with this particular bag still sporting the festive colours of red and white. Something which I had never considered until now was how odd it was that they never give you a napkin to capture the cascade of crumbs, grease and sugar that many of the bakers snacks cover you in. It’s actually kinda baffling.

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Price: £1.15. Inflation, rising costs and a little bit of greed may have meant that the cost of a Scotch Pie at Greggs surpassed the £1 mark a long time ago but it is still a relative bargain for a hot (more on that shortly) meal.

Let’s get some eats: Now before we go into the meat of this pie matter I think it’s important to address something that is very much specific to Greggs: the temperature of your pastries. I have purchased the majority of my Greggs in the Greater Glasgow area and over the years I have learned that there are not one, not two but three different temperatures in which your pie can come in:

  • Furnace Hot: This is where your pastry has gone straight from the oven and into the glass display cabinet, sometimes if you are lucky you will see this very action take place among cries of “WATCH YER BACK AGNES I’VE GOT A HOT TRAY HERE!”. Whilst there is no doubt heat can be good pie munchers beware as that first bite will strip the skin from your lips and burn a hole in your soul. No amount of blowing on it will prevent you from escaping this fate. You just have to suck it up and do your best monkey impression as you take your first few tentative bites.
  • Wee Bit of Heat in it: This pastry will be a victim of one of two sets of circumstances. Either the branch of Greggs you visit is outside and the door left open, no doubt letting whatever apocalyptic weather is raging outside in to instantly cool anything that has come from the aforementioned furnace. Or scenario two, where the pastry has been sitting out for a while perhaps as a result of an overbake ahead of the lunch time rush. You will know if your pastry has a “bit of heat in it” as the person behind the counter will touch the pastry with the back of their palm and ask you this eternal poser, “It’s only got a wee heat in it, is that alright?” Even if you think it’s not you say it will be.
  • Staun Cauld: When you get presented with something that you wouldn’t hesitate twice to cool yourself down with on the beach. These pastries feel like they have been taken straight from the heart of a glacier. If a pastry is “staun cauld” there’s a high chance that it’s been sitting there since time began and could be used as a blunt instrument in battle as well as providing a disappointing pastry experience.

My pie had a wee bit of heat in it, which for me is the best for speedy consumption. The first thing I noticed about my pie was the heavy dusting of raw flour on top of the pastry lid which itself had been subjected to some boil out from the meaty contents below adding a darkly shaded puddle to the floury snowfall.

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The next thing that became apparent was that the pie was overbaked, or to use regional parlance: well fired, particularly on the bottom and on the edges. Whilst this wasn’t blackened it did make for a super crispy and somewhat difficult bite. As I took my first chomp, dabbed with the traditional squirt of brown sauce, I looked forward in anticipation to the taste sensation from one of the UK’s biggest selling pies. The crescendo of expectation soon turned into instant disappointment as this was perhaps one of the most one note pastries I ever did try. No notes of sweet or savoury. No pepper kick to warm the cockles and tickle the taste buds just a fairly banal but perfectly edible block of meat (beef and mutton, although I’m not sure you’d know). To be honest I suspected as much, this after all is one of the most mass produced pies on the market, but it was still disappointing not to have a single flavour peak or trough to pass comment on.

For £1.15 it’s hard to grumble too much but really this should be better.

Pros

  • Cheap
  • Easily available
  • I got my favoured temperature profile

Cons

  • Just a bit dull

So a Greggs’ Scotch Pie, not the culinary delight my heart would desire but it won’t be going anywhere any time soon so if you’re in a bind you could do a lot worse than a pie. But then, I like pies. Anyway, next up is a return to the football field and a review of the Queens Park Cheese & Onion Pie.

However, until then, 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 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.