pastry

Pie 154: The St. Mirren Steak & Gravy Pie

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Hello and welcome to another edition of Meat Filled Pastries. As I have often explained before I started Meat Filled Pastries as a result of a bet and a desire to not let any kind of flair for the written word leave me forever. I think I’ve made peace that this isn’t destined to be my “big idea” as I continue to try and plot an escape route from my life as Office Monkey #324 but that doesn’t mean I’ve stopped searching for it. Don’t get me wrong if it wasn’t for being an office monkey then some of the things I have seen and done over the last couple of years wouldn’t have been possible (or more pertinently financed) but that doesn’t mean that I don’t want more from my life, to not still be sitting in that same desk doing the same thing in another five years time. I want to make a difference, leave a mark and not being lying on my death bed hopefully many, many years from now not wondering, what if? I’m just not entirely sure how.

My latest attempt at existential salvation comes in the form of The Scrancast. A new podcast looking at the best food and drinks creators in Glasgow, not necessarily focusing on the things they produce but the stories behind them and their journey’s until this point. Episode 1: Welcome to The Scrancast is now out on Soundcloud and you can follow it’s journey here. It’s currently pending iTunes approval and there’s a website in the works along with a whole host of other ideas relating to it so why not give it a follow from the links menu on the left hand side, there will almost certainly be some pie based content in there at one point in the future.

Speaking of the links menu, I’ve also added in a couple of new links to people I want to give a bit of a bump too. Firstly to Roddy Cons and his site “The Team on Tour” who I’m currently living vicariously through as he makes his way around the lower leagues of Spanish football, particularly in Madrid, something that I only ever really scratched the surface of. Secondly a shout out to Steven at Football Stadium Prints who has this week given up his job to pursue a career in stadium based artistry, he deserves all the support in the world for following a dream so why not take a look at that too. It’s good gear.

You know who else deserves our support? The Scotland Women’s national team as they head to their first ever Women’s World Cup Finals in France next summer. Preperations for the tournament are now in full swing, and the visit of the United States to Scotland for a glamour friendly is just another sign that the women’s game in Scotland is on the rise. So with that in mind I headed to Paisley to see how our girls would get on agaisnt the best in the world and, of course, scran a pie.

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

Where: St. Mirren Park, Scotland 0-1 USA, Women’s Friendly International

Price: Having experienced some truly awful pies down Hampden way over the not distant past I was hoping that a change of venue when it came to supporting my national side would see an increase in pastry quality. Having parted with a fairly substantial £2.70 for my pastry I went to take my first bite with some trepidation, knowing that high prices and all seater stadiums have not been a common recipe for success so far.

Presentation: As is common practice with a steak based pie this was presented within a silver tin foil case although the white napkin was much larger than you would expect at a stadia of this nature.

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Meatiness: Billing itself as a steak and gravy pie meant that the pressure was on to ensure that the gravy was forthcoming. The good news was that it was, however it perhaps lacked the punch of flavour that a £2.70 pie should really possess. The meat was good though. A varied size of chunks that kept your mouth interested as you made your way through with the texture suitably tender and forgiving to the bite. Whilst it might not necessarily be a Hall of Famer in the making this was a marked improvement on some of the mass catered pies of the past.

Pastry: Not masses to say here. It was a bit bashed about and the pastry, as is nearly always almost the way when a silver casing is present, was soft on the bottom but the sides held well and there was a nice golden tinge to the top. There was a little bit of boil out but I actually quite enjoy a bit of that.

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Brown Sauce: Wee brown sachets of a cash and carry owners dreams were available but of course this was a steak and gravy pie and so to do anything other than go bareback on this luxury pastry would be to go agaisnt everything these pages have stood for over the last five plus years.

Overall: You know what? A fairly good steak and gravy pie. It was perhaps lacking a little bit of punch but at least it didn’t disintegrate in your hands as soon as you pick up like many a match day pie does at the top end of the Scottish game.

Gravy Factor: Contextually good gravy.

A decent effort from The Saints, and a decent showing from Shelly Kerr and her side against the best the women’s game has to offer. As for the next review, who knows. It’s got to that tricky time of the year where the midweek card shrinks and the weather starts to play havoc too. Have no fear though, Meat Filled Pastries will be back.

Until next time, go forth and eat pie (and why not listen to The Scrancast whilst you’re doing it too).

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. A contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert and hosts “The Isco Inferno” a weekly take on all things Spanish football. 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 153: The Ardrossan Winton Rovers Bridie

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What’s up pastry posse!? Welcome to Pie Review 153: The Ardrossan Winton Rovers Bridie. These reviews were always a device designed to not only talk about pies and pastries but also to big up some of Scottish football’s lesser lights. I go to a lot of football grounds and over the past few months I’ve resolved to accept that I am indeed a bit of a groundhopper. Whilst some people get excited by a new series of Game of Thrones or the discovery that there is a new place to go hunting for Pokemon (that’s not a dated reference, I know people who still do it!) I get a buzz from an away cup draw to a place I’ve never been or the news that a spot in my midweek schedule has freed up and there’s a game of football to be had and a pie to be eaten.

This was my second visit to Winton Park having previously driven down a few years ago during one of those weekend’s where the fixture list had been decimated but the Rovers park had survived. As I had the car it was very much a case of ensuring that I had made it in for kick off and that I got myself a tasty pastry treat (Pie 84: The Ardrossan Winton Rovers Pie) but on this visit the supporters bus ensured I had ample time to explore the facilities. I was impressed. From the surprisingly large social club located within the stadium, the walls adorned with a potted history of this Ayrshire side, to the various little stadium quirks dotted around the place from the wheelbarrow beside the stand to the Winton Rovers wall at the far end of the stadium. It’s certainly a place with plenty of intrigue to be found. They also have a pretty well stocked pie hut courtesy of The Kandy Bar meaning that despite my previous visit there was still some new pastries to be had.

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

Where: Winton Park, Ardrossan Winton Rovers 1-2 Pollok, West of Scotland Cup 1st Round

Price: At £1.50 this is a pretty standard pricing strategy for your core pastry range (pies, bridies and sausage rolls) and well within the bounds of acceptability for a junior football match in Scotland.

Presentation: Keeping things simple this bridie was presented on a large white napkin. Double layered for your eating pleasure.

Meatiness: I have had a very mixed past with bridies. I’ve only actually ever reviewed two on the site (Pie 134: The Pollok Bridie & Pie 93: The Rossvale Bridie) but when it has come to competition judging at Scottish Baker of the Year and the World Scotch Pie Championships I am continually amazed at how far out of whack the meat to pastry ratios is in some of the bridie products made by butchers and bakers across the country. It can be quite a hard thing to balance given the prominent use of puff pastry in their construction but thankfully with this offering the ratios were pretty good. The filling was generous and moist. It did perhaps make it a little bit difficult to eat as you continued to break down the pastry walls surrounding it but the flavour was very good. Strong and meaty with a hint of onion flavour that added a little layer of sweetness to the overall bite. Most importantly the ratio was right, and for that I was incredibly grateful.

Pastry: The pastry was, as you would expect with puff, lovely and flaky but it’s golden colour and restraint in volume are what made it really stand out on this bridie. It was unusual to see a hole on top of the pastry but part of me wonders if this is what helped in preventing an over-abundance. The base was well baked too meaning that the pastry here was also holding up it’s end of the bargain.

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Brown Sauce: Now, given that one of my main gripes with a bridie against a pie is that they can often be a little dry you would think I would be all about the condiments here but logistically they don’t really work. There is no place for the sauce to sit comfortably and no upper lip to catch the flow that occurs when you tip the pastry towards your mouth. With that in mind there is no sauce here.

Overall: Tasty filling and golden pastry on a bridie where the ratios were just about spot on made for an overall enjoyable eating experience.

Gravy Factor: Well balanced gravy.

So far the weather has held out as we head towards the 5 month extravaganza that is the Scottish winter time so we shall continue at pace on our journey of meat filled pastries. Next up will be a steak and gravy pie from St. Mirren Park as we jump on the road to France with the Scottish Women’s team as they take on the United States in a glamour friendly.

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. A contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert and hosts “The Isco Inferno” a weekly take on all things Spanish football. 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 150: The BSC Glasgow Pie

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So here it is. Pie 150!

I thought about going through the key stats of this “achievement” but I’ve instead decided to let the numbers speak for themselves in the form of this snazzy little infographic.

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It’s worth pointing out that I’ve gone for the cheapest/most expensive since the start of 2018 to negate the effects of inflation etc. There has been cheaper, there has been more expensive (although none more expensive in Scotland than the pie highlighted above).

When I started this it was just a bet, a way to pass the time, but over the years it has become a useful tool not just for me, but hopefully for others too. It’s kept my writing eye in when the new ideas stopped flowing and it has led to me becoming a regular judge at not just one but two national baking and pie making competitions. I’ve got to meet and talk to new people whether it be in the game or across the industry and I’ve been able to do my bit to help raise the profile of clubs who don’t always get a shot of the limelight throughout Scottish football.

There has been times where I’ve needed a break. When I’ve been worn out by pie and being known as the “pie guy” has certainly had its pluses and minuses but all in all I enjoy this and any time somebody acknowledges it or boosts my ego with a little bit of praise it emboldens me to carry on, evolve and to continue to support those who are going about their own personal adventures where I can.

For Pie 150 I thought about being fancy, trying to go to some far-flung place to have the ultimate pie experience, but then I thought about it and realised that would be wrong. It would be against one of the core values that I attribute to this site, championing the unheralded and unglamorous in the hope that it encourages a few more fans to visit or it sticks a couple extra quid in the till when matchday hunger strikes. With that thought firmly embedded in my mind I layered up and headed to Alloa for some Friday night football action and to see BSC Glasgow take on Vale of Leithen in the Lowland League.

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

Where: Recreation Park (aka The Indodrill Stadium) BSC Glasgow 4-0 Vale of Leithen, Scottish Lowland League

Price: At £2 this is perhaps a little bit expensive given the level but from what I could make out this was a circumstance of the home side sharing their ground with Championship side Alloa Athletic. As a footnote it was such a tease to see the list of pies on offer when the Wasps were at home but to then know that they weren’t on offer here. The Black & Gold Pie in particular had my interest well and truly piqued.

Presentation: A fitting style for pie 150 as it was presented simply on a large plain white napkin. A bit of understated grandeur never goes a miss.

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Meatiness: This was a well filled pie although for me the texture was a little off. I think this was a result of the mixture being over worked prior to baking and perhaps the chosen bread based padding being a little too prominent in the mix. This led to a fairly solid block of meat that under the pressure of the bite also appeared to crumble quite quickly. The flavour was there though. It perhaps could have benefited from a bit more seasoning via a twist of salt and a crack of pepper but if you were blindfolded and asked to guess what you were eating you would know it as a scotch pie, something that time has shown me hasn’t always been the case.

Pastry: The pastry was interesting. It was fairly neat however did have a slight chew to it. On further review the base and sides in particular had a deep golden brown glow to them that made this pastry look fried as opposed to baked, most likely as a result of there being too much fat in the pastry dough causing a fry effect in the oven where the pie had tucked the baking tray. That said in the main it held together with only the last couple of bites requiring some nimble finger work to prevent spillage.

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Brown Sauce: Did the job that brown sauce should do. As the sauce was held in a mystery brown squeezy bottle the brand of this codiment seems destined to remain forever unknown.

Overall: It wasn’t perfect. The filling needed a boost and the pastry a little more work but overall the elements for a good scotch pie were there. With a little more love this could be very good.

Gravy Factor: It’s pie 150 and I’m feeling generous so let’s call it good gravy.

So that’s pie 150 in the books. I’m currently contemplating some re-reviews of the early pies but I’m also currently working on some other projects so will see what happens. This blog has always been about having a bit of fun and shining a light on the many wonderful football clubs across our fair land so as long as that’s still happening I’ll be happy.

One last thing before I finish. I just want to say thank you. Thank you to all of you who read, follow or ask me about my life of pie, without you this probably wouldn’t be half as much fun. I hope I can continue to keep you entertained but for now all that leaves me to say is…

Until next time, go forth and eat pie!

Peace and love.

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 149: The Stirling Albion “Steak” Pie

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Welcome to another edition of Meat Filled Pastries as we induct the 149th baked good into these hallowed pastry halls. This week’s offering comes from Stirling Albion but instead of seeing the Binos do battle I was present for semi-final one of a SSE Scottish Women’s Cup semi-final double-header. I had got out my bed fairly early for a Sunday to take in Glasgow City and Hibernian as the two dominant forces in Scottish women’s football went head to head at noon before Motherwell and The Spartans kicked off four hours later for a place in the final to be played on Sunday 4th November at Firhill. A two game semi-final double header at the same venue on the same day. Can’t think where I’ve heard that before…

I’ve talked at length about what I think needs to be done to really capitalise on the success of Shelley Kerr’s World Cup bound national side and the need to move the domestic game in Scotland forward. If you haven’t read those then conveniently there is a link right here where I gave my opinion a couple of months ago. At this point though I want to commend some of what I saw at Forthbank Stadium that certainly seem to suggest things are moving in the right direction, especially after the introduction of the new entry criteria for the 2019 season.

Firstly, whilst the announcement that the 4 semi-finalists in the Betfred Cup would all play on the same day had people proclaiming the end of days, the idea of a Semi Final Super Sunday works in a Scottish women’s football context and although the announced attendance of 364 sounds meagre it is considerably higher than your average SWPL match day turnout. They had also struck a deal with the BBC similar to the one currently being exercised for the early rounds of the FA Cup to stream both games live on the BBC Sport website accompanied by some proper english speaking commentary. There were team sheets available for each game and whilst it was good that these were free there was perhaps a missed opportunity for a double edition programme to be sold. The historic problem of kick off times clashing with big games on the men’s side did rear its head again though as the crowd appeared noticeably smaller as I watched game two in my flat prior to Scotlands’ 1-3 defeat to Portugal “B”. A game that kicked off only an hour after Motherwell and Spartans did so making it impossible to properly engage in both.

The biggest thing though, and the one that is most relevant to this site, is that there was some hot food to be had and national team aside this feels like a bit of a first. So without much further ado let’s rate some pie!

Where: Forthbank Stadium, Glasgow City 1-2 Hibernian Ladies, SSE Scottish Women’s Cup Semi Final

Price: At £2.50 this was perhaps a bit pricier than I was expecting given the Scottish League Two surroundings. The price becoming a greater bone of contention as I started my consumption.

Presentation: Presented in a tin foil case, the napkins were a self-service job from the table beside the counter. Plenty of large white napkins to choose from so you could go wild in a totally environmentally friendly way.

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Meatiness: Ooft, this was dry, which was a little upsetting. There was some large chunks of steak present but these meaty morsels were quite tough which – coupled with the lack of gravy – didn’t make for the most joyous of bites and an overuse of your jaw muscles. The seasoning wasn’t much cop either and it’s fair to say that I was a little disappointed when I looked at the empty napkin and foil tin that sat in my hand. I know this is a luxury pie but I wish I had whacked some brown sauce on it.

Pastry: The pastry was a bit weird. Whist the scotch pie shell with puff pastry lid has been seen before the puff had seemed to forget to do its growing thing and the shell had a strange grey-brown-yellow sheen to it. Structurally it was sound but again it wasn’t much of a taste sensation.

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Overall: This wasn’t a classic. The meat was a little tough and the paucity of gravy meant that it was all just a little dry, especially when paired with the slightly odd pastry combination surrounding it. I’m not going to lie, part of me thought that these were left over from a Saturday somewhere, and that’s not a great sign.

Gravy Factor: Just a mirage of gravy in this pastry desert.

Well with us one pastry away from 150 there is some pressure to be had on our next hosts after this underwhelming effort. Who that host will be I genuinely don’t know but what I can assure you of is that there will be a pie celebration to be had and maybe I’ll knock something up a little bit special too.

Until next time 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 144: The Livingston “Steak” Pie

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Another day, another pie. Hello to any new readers, and welcome back to those who have found themselves drawn in by these tales of pie.

Supporting Livingston must be hard, a thought that entered my head as I waited for kick off at the Tony Macaroni Arena, On the face of things they have done and gone through every possible thing that your traditional football fan thinks is wrong with the modern game. Founded after the demise of Meadowbank Thistle they essentially franchised themselves out to West Lothian. Following some fairly quick success they splurged out on a raft of players they couldn’t afford in the pursuit of the SPL and cup success, both of which they achieved, administration as a result of their unmanageable spending soon followed and they tumbled down the divisions before recovering and then going into administration once again. Their ground has one of the most ridiculous names in Scotland in the shape of the Tony Macaroni Arena thanks to the money that sponsorship brings and this season they have installed a plastic pitch that produces plumes of black rubber from it any time the ball has the audacity to touch it. They sacked their manager after only 7 weeks of the season and one of their current high-profile employees has had a sizeable stint in jail for a drugs conviction. The term banter years has never been more in vogue but down Almondvale way they have turned bantering into just another day in their 23 year existence.

As I, and the 459 others in attendance, watched their Colts side beat Forfar Athletic to book a trip to Sligo in the next round of the Irn Bru Cup I couldn’t help but have respect for those associated with the black and gold around me. Despite it all they still come, you might not agree with some of the things that have happened at Livingston over the last couple of decades, but if your club had gone through everything that the Lions had are you telling me you wouldn’t still be sitting there, scarf on, pie in hand and with hope in your heart that this season, this season could be the one?

But what of that pie in their hand, is it any good? Well there’s only one way to find out, without much further ado let’s rate some pie!

Where: The Tony Macaroni Arena, Livingston Colts 0-0 Forfar Athletic, Irn Bru Cup, First Round

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Price: I forgot my surroundings for a second as I looked on with shock at the £2.50 price tag but then I remembered that the games on show at the T Mac are currently of a Scottish Premiership nature and so while the price was high the context softened the blow  little. This was another ground where the pies had the same price across the board, which to be honest, removed scotch pie as an eating option fairly quickly for me.

Presentation: This pie was passed over the counter inside a brown paper bag – which was different. On opening the bag however there was a small white napkin present which this steak pie – without a tin foil case – sat.

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Meatiness: This was a very well filled pie with hardly a squeak of space to be seen after completing the first bite. The meat content was generous with a decent texture and the gravy was of the consistency a good steak pie gravy should be. Whilst the meat had a good flavour to it I felt it was a couple of shakes of salt shy of being a true top pie contender.

Pastry: Steak pie cases are usually found to be made from puff pastry or a combination of hot water sides with a puff pastry top. This was however a steak pie in a scotch pie surround. The top edge was a little ragged, no doubt in part due to the brown paper bag delivery method but was fairly sturdy everywhere else, particularly impressive considering the increased moisture that a steak filling brings to the pastry party. The texture was a little bit biscuity which did mean the odd shard was prone to break away from the body of the pie but all in all it was a solid job.

Brown Sauce: Luxury Pie. Condiment free since 2013.

Overall: Generous filling in a conventional scotch pie case, perhaps a little under on the seasoning but a tasty treat nonetheless.

Gravy Factor: Good Gravy!

A couple of things before I wrap up this review. Firstly a nod to Matthew’s Butchers who Livingston kindly advertised as providers of their pastries at the pie stall. This is something that I have banged on about before but it always feels like butchers and bakers don’t do enough to promote their matchday offerings. A great pie never goes unnoticed on the terraces so the chance to advertise to a captive audience should never be underestimated.

The second is to make you aware that the latest issue (Issue 21) of The Football Pink is now available to pre-order and it features an article by me around the great junior uprising from this east this summer, so if you fancy a copy you for only £3 then you can pre-order at the link here. Once they’re gone they’re gone!

That’s all from me for now though 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 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 143: The Rangers “Bacon Mac & Cheese” Pie

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That’s right Bacon Mac & Cheese! I was excited, but more on that later. Welcome to Meat Filled Pastries and another instalment in this quest to search out the tastiest match day treats around. Over time I have learned to balance the consumption of pies – which aren’t actually that bad for you in moderation – with regular exercise to ensure the boy who eats pies doesn’t turn into one. I thought I was doing alright until a small child in the supermarket last week turned around to his mum, pointed at me and shouted, “Look Mummy, a fat man!”. Cheers kid…

In all seriousness though over the last couple of years I’ve ran some proper distances, completed a Kiltwalk, climbed a thing or two and generally tried to make sure that I live a little bit healthier. Luckily I have some pals who were that way inclined already which helped so when my mate suggested helping somebody out who was doing the same thing – with the added incentive of helping them to raise money for a good cause – I was more than up for joining in.

I’ll let Tony’s story speak for itself (click here) but at 62 he has set himself the target of Walking the West Highland Way whilst also climbing an Everest worth’s of munros as he goes all in aid of the Glasgow Children’s Hospital. The thing is he needs help, which is where me and my mates have come in and so next week we’ll be climbing Schiehallion along with Tony as he continues his preparations. It’s never easy to set yourself a goal like that, especially when you decide to do it on your own, so if you think you can help Tony out with either a donation or by giving him somebody to walk with then why not give him a shout. I’m sure he’d appreciate it.

You know what else I’m sure Tony would appreciate at the end of a climb? A pie. But would he fancy this Bacon Mac & Cheese offering from Ibrox? Well let’s find out?

Without much further ado, let’s rate some pie!

Where: Ibrox, Rangers 2-0 St. Mirren, Scottish Premiership

Price: At £3.50 this was the most expensive pie on the menu, and to date, the most expensive match day pie I have ever eaten in Scotland. This was part of their “Pie of the Month” range where each month (unsurprisingly) a new and exotic pastry gets added to the menu. It’s an utter gimmick, and why it justified the price hike mystified me but it was a pie I hadn’t had before and so of course I dug deep and paid for this pastry.

Presentation: This pie was presented on a large white napkin and the pastry itself was contained in a fairly large circular tin foil case that’s diameter narrowed a little towards the bottom.

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Meatiness: Now anybody who has read a Macaroni Pie review before will know that meatiness is usually replaced by the far more convoluted CheesyPastainess but given that this was a BACON Mac & Cheese Pie I’m comfortable that normal rules should apply. What I was not comfortable with though was how bereft of bacon this pastry was. Yes there was the odd, and I mean odd, fleck of pinky-brown in amongst the cheese sauce but if you’re charging me £3.50 for a motherporkin’ pie you better have a higher quantity of bacon than what was on offer here. The meat that was there did provide a subtle smoky taste to proceedings and the macaroni cheese itself was fairly decent boosted by the rather unattractive looking layer of not quite fully melted cheese on top but to call this a BACON Mac & Cheese Pie and have such of a paucity of swine within is near criminal. See picture below.

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Pastry: Along with the part melted cheesy top the pastry also made for a fairly unappetising sight. It was near white in colour and didn’t wrap itself snugly round the filling like a good case should but to its credit it was just about cooked enough to support the filling even if it’s contribution to the overall taste of this pie was negligible.

Brown Sauce: No brown sauce here as technically this is a luxury pie but after a couple of bites to get a pure taste from it I added a squirt of tomato ketchup for an added spike of flavour.

Overall: I’ve gone in hard on this because it was three blinking fifty but if it was the price of a normal macaroni pie without the audacity to call it a Bacon Mac & Cheese Pie then it would be just about passable, not good, passable.

Gravy Factor: Not Bacon Gravy. Bacon Scented Gravy.

The search for a big ground pie that justifies it’s price tag in Scotland continues. I haven’t got anything in plan as I enter the sticky part of the season where the mid-week fixtures start to dry up and so we may be in for a spell of pie differentiation but what that actually looks like we’ll have to wait and see.

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 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.