Pie

Pie 172: The Linlithgow Rose Steak & Haggis Pie

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Hello and welcome back to Meat Filled Pastries for the first of a double review from Prestonfield, home of Linlithgow Rose, as Tranent took on Bonnyrigg Rose Athletic in the final of the Kings Cup. A competition, that until the big junior uprising of Summer 2018, neither side had ever competed in.

As I previously mentioned these last batch of reviews from the season just done are coming out a little later than usual and that is partly due to some work on my original pet project, Leading the Line, with a view to re-launching the site with some more regular content as opposed to just dumping it on here, where really, pies should always be the princes of the page. On the revamped site there will be history and opinion focusing on Scottish, Spanish and women’s football mixed in with interviews and the odd novelty item, because quite frankly, if you’ve been reading Meat Filled Pastries for this long then novelties should really be expected.

For an inexplicably long time I have resisted the fact that being involved in football in some capacity is where I need to be and whilst I figure out exactly what it looks like going back to my writing roots seems as good a place to start as any. In my most recent piece I’ve taken a look at the news that Real Madrid are set to finally join the women’s football ranks and I’m also in the middle of a series looking at perceptions of the Scottish Women’s National Team before, during and after this summer’s Women’s World Cup.

I have a long list of ideas and concepts to work through so please subscribe to keep up to date with all the latest non-pie patter from your favourite pie rater. For now though let’s get back to business. So without much further ado, let’s rate some pie!

Where: Prestonfield, Bonnyrigg Rose Athletic v Tranent, Kings Cup Final

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Price: It goes without saying that marriage of steak and haggis will result in a heightened price point but at just £2 this is still a very reasonably priced pastry.

Presentation: A medium sized white napkin. Nothing more, nothing less required.

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Meatiness: I’ve had a few “Haggis and…” pies in my time and usually the mix is the same with the haggis put through the rest of the filling to give the occasional pop of spiced offaly goodness. This pie was different though in a couple of ways. Firstly, much like the Annan Athletic Steak Pie, the steak in this pastry was slow cooked and pull apart as opposed to the chunks that are often found in a steak filled offering. Secondly, the haggis wasn’t mixed through but instead presented in a separate and distinct layer in the base. The steaky strands were dense and meaty whilst the decision to keep the two fillings apart ensured that each bite had the hum of haggis (that sounds grim but honestly was pretty nice). Add to this the generosity of the filling and we were on our way to a very decent pie indeed.

Pastry: The pastry was a little rough in it’s constructions but it’s hard not to salute a little bit of crimping on your match day treat especially when accompanied with a couple of chevrons cut into the lid. The pastry tasted pretty good and was both substantial enough to hold the filling whilst being forgiving to the bite, an important feature when the there is potential for spillage.

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Brown Sauce: No brown sauce here. A luxury pie with lots of tasty component parts should stand on its own two feet.

Overall: Generously filled with all the tastes of steak and haggis present as advertised.

Gravy Factor: Less gravy boat but more a flavour double decker.

Strong start from the Rosey Posey but, in somewhat of a spoiler, I may have possibly left the season’s best to last. As well as looking at our final pie of the 2018/19 season I will also share my culinary experiences from my trip to France for the Women’s World Cup. Sausage in a crepe, anyone?

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. Editor of Leading the Line, A member of the Scottish Women’s Football Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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 171: The Kello Rovers Pie

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Hello and welcome to the first of a trio of slightly delayed reviews as I round out my 2018/19 season in pie. This time around I head to one of junior football’s most southerly outposts, Kirkconnel, where Kello Rovers hosted Rossvale in the West Region Championship with a victory for the visitors guaranteeing them promotion to the top tier of the West Region pyramid for the first time in their relatively short history.

The home side had already been condemned to relegation a number of weeks previous but they put up a more than adequate showing in a surprisingly feisty end of season encounter. In fact on more than one occasion I had to recoil such was the ferocity of some of the tackles flying in from the home side.

Nithside Park, for reasons I can’t fully articulate or understand has long been on my wish list to visit. The only conclusions I could come to as we rattled through the countryside was that 1. it’s a bit far away (in a wet region junior football context at least) and 2. I’d never been. Having never been it also meant that I had probably, sub-consciously at least, unlocked reason three I had never sampled their meat filled goods and so it was with some relief to find that on arrival the pie stall was fully stocked which is a scenario that is not always guaranteed come season end. With sides balancing the demands of those on the terraces with the reality of having a whole load of perishables and nobody to punt them to for the next month or so I have on occasion been left disappointed on my pastry quests. Anyway, Kello Rovers did have the pies on, so without much further ado, let’s rate some pies!

Where: Kello Rovers 0-3 Rossvale, Nithside Park, West Region Championship

Price: At £1.20 this was bang in line with the standard price point for a junior scotch pie.

Presentation: Classically presented on a single white medium sized napkin.

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Meatiness: This was a very tasty squat little pie. The filling had a moreish savoury flavour profile, not so strong on the pepper but well seasoned, with a slight leaning towards the salty for some but bang on for my palate. The texture made the four or five bites in which it took me to demolish this pie some of the best bites that I’ve taken this season. An unexpected delight.

Pastry: This pastry glistened amongst the late spring showers at Nithside Park. The top edge was crisp and golden. It did look a little rough around the edges and was certainly a tad fragile to handle (especially when you had two in your hands!) but it held together just enough to ensure a safe consumption could be completed.

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Brown Sauce: A giant bottle of brown sauce was available to ensure that despite it being the last fixture of the season for the home side there would be no shortages in the condiment department.

Overall: Tasty savoury filling with good texture that very much makes this the little pie that could…satisfy my early afternoon hunger.

Gravy Factor: A little flavour bomb.

As I said at the start this late burst of reviews from the back end of the 2018/19 season are going out a little later than planned as a result of a couple of things which I’ll share in the upcoming reviews. My season in pie will round out with a double feature from Prestonfield as the home of Linlithgow Rose played host to the King’s Cup Final between Bonnyrigg Rose Athletic and Tranent Juniors. A cracker of a game on a sunny Lothian day.

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. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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 170: The Annan Athletic Steak Pie

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It’s Annan Athletic Pie 2 and with the season ending and with the volunteers who run lower league social media accounts across the country taking a well earned break let’s not waste any time and get straight into this steak pie.

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

Where: Annan Athletic 2-0 Stenhousemuir, Galabank, Scottish League One Play Off Semi Final

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Price: £2. For a luxury pie that’s pretty much on the button for this level, for some it might be a little top heavy but anything under the two quid marker is usually pretty good going.

Presentation: Much like the scotch pie this was presented on an ample sized single white napkin.

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Meatiness: Now normally when you buy a steak pie you are met with a marriage of beefy gravy and chewy to meltingly tender chunks of meat dependent on ratios and overall quality of the pie. The Annan Athletic Steak Pie though was a different animal, the meat more stew like in texture with the strands of slow cooked meat melding with the gravy within. It tasted pretty good but was a little one note texturally and I found myself starting to crave a little variation from my next bite.

Pastry: There was a double layer of pastry used here. A harder outer layer with a softer inner layer that merged with the filling. This approach meant that there was no requirement for any metallic casing and also ensured a secure bite. There was also a nice little bit of decoration on the top, a rarely seen flourish on football terraces.

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Brown Sauce: Nada as this is a luxury pie but perhaps a little squirt might have been a good edition.

Overall: Generously portioned but perhaps lacking a little pizzazz.

Gravy Factor: I think I need to stew on this one.

The end of my pie season is near, and the fatigue is setting in just a little but there is still time for one more review from the junior scence as Kello Rovers took on Rossvale in a game where the visitors had to claim three points to earn promotion to the West Region’s top tier for the very first time.

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. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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 169: The Annan Athletic Pie

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Hello my meat filled muckers and welcome to the first of two reviews from Annan Athletic as I found myself taking the relatively easy 80 minute drive from Glasgow to Galabank for the home side’s SPFL League One play off first round leg tie against Stenhousemuir. I think the play-offs have been a great addition to the SPFL calendar and whilst Annan were ultimately unsuccessful in their promotion push despite their two-legged victory over Stenny an opportunity to bring in bumper crowds for some all or nothing football with the heightened coverage it brings is something that I hope continues to grow. It’s not perfect but it’s definitely entertaining.

Speaking of entertaining the Scottish Football season as a whole has been a pretty good one, yes a fairly average Celtic have coasted the league again but once you look by that you’ve seen a Rangers re-emergence, Kilmarnock claiming third, compliance officer shenanigans, Tartan Army travesties and of course Shelley Kerr and the girls qualifying for this summer’s Women’s World Cup with seven of her squad currently plying their trade in the Scottish Women’s Premier League. That’s a lot to take in, and so instead of me doing it here can I point you towards the How’s Your Touch? Kickstarter Project which will be providing a holistic look at all things Scottish football, including my end of season pie awards. This fully illustrated annual can be yours for just £10 so why not get involved by clicking here.

As I say my take on this season’s pies will feature, so without much further ado let’s see if this first effort from the Galabankies will turn out to be a contender. Let’s rate some pie!

Where: Annan Athletic 2-0 Stenhousemuir, Galabank, SPFL League One Play Off Semi Final

Price: Priced at £1.60 this is a fairly priced pastry in a Scottish League Two context, slightly more than your average junior pie but still a perfectly affordably treat when compared with prices further up the pyramid.

Presentation: A super large single white napkin. Plenty of layers to mop up any spillages from in and around your oral cavity.

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Meatiness: This was an interesting pie to eat. The texture was pretty good with the meat loose enough to give way as much as your bite dictated it should do. The first few bites though seemed pretty short on flavour. I knew what I was eating but it wasn’t until about halfway through that the those familiar scotch pie tastes became prominent. The end note was quite a fiery pepper kick, just on the right side of tasty. Decent but perhaps a little unbalanced.

Pastry: This pastry glistened in the early evening sun, adorned with a thin layer of gleaming fat that for some is a worry whilst for others a joy. The pastry did the job though, stayed in tact and was crisp all the way round with a good seal on the top and a little steam hole for a dash of artistic flair.

Brown Sauce: There was not just one type of brown sauce to chose from here but two. I plumped for a blob of Daddies which did the necessary in adding notes of sweetness and spice to the overall bite.

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Overall: A handy little pastry although the absence of flavour in the first few bites was a bit of a downer.

Gravy Factor: A pie of two halves.

That’s the first of two reviews from Annan Athletic in the books, with the second review of their steak pie following shortly, 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. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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 168: The Cumnock Chicken & Haggis Pie

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We’ve reached the business end of the season and whilst I’ll be big game hunting over the next couple of weeks my side, Pollok, still have a few games to go in their pursuit of third place in the West Region Premiership.

It’s a trying time of the season for football fans whose sides have nothing to play for or no trophies to be won. For some the habit never goes away whilst for others a game without anything to play for is really no game at all. For me, a Saturday spent on the terraces is as much about catching up on the weeks events with your chosen few as it is pursuing glory. Fortunately with the nights getting lighter I’m still able to juggle the habit with the search for games that matter.

Last time I was at Townhead Park, home of Cumnock Juniors, I managed to nab myself one of their Steak & Haggis offerings so I was secretly quite pleased when they said that these had sold out and there was only Chicken & Haggis to go by. So, without much further ado, let’s rate some pie.

Where: Cumnock 1-4 Pollok, Townhead Park, West Region Premiership

Price: I think, this was £1.50, hands up here on my part as I totally lost track of what this pie cost but, using some algebra, I think this pastry came in at just a pound and a half, a bargain price for what we class here as a luxury pastry.

Presentation: Classic presentation style coming as it did on top of a single medium sized white napkin. Nothing to grumble about at all.

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Meatiness: No misnomers, this pie was most certainly chicken and haggis based. There were good sized chunks of white chicken meat surrounded by a generous portion of gently spiced haggis. The balance of flavours in this pie were spot on, the haggis not overpowering the chicken and although there was no real gravy to speak off it wasn’t necessarily needed here with sufficient moistness coming from the two component parts. It was very tasty.

Pastry: Oh this pie looked a mess, not that it had any detriment to the overall taste of the pie or the pastry but this one would definitely not go down as a looker. The puff pastry top had flaked away quite a bit from some rough handling and the sides may have had a couple of gaps but sometimes in the pie game it’s important to remember that looks aren’t everything.

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Brown Sauce: None mate, luxury pie.

Overall: Putting aside the rough and tumble nature of the pastry this was a really tasty pastry with it perhaps moving into pole position when it comes to Chicken & Haggis pastries on Scotland’s terraces.

Gravy Factor: None needed, just lots of lovely meat.

I suspect this might be my final junior pie review of the season but I’m not entirely sure at this stage. What I do know though is that next time out I will have not one, but two reviews from Galabank as Annan Athletic took on Stenhousemuir in the League One play-offs.

On last thing before I wrap up and that’s to point you in the direction of my piece for Pure Fitbaw assessing Scotland’s Women’s World Cup Squad. Linked it up right here for you so go have a look.

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. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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 167: The Newmains United Pie

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What’s happening my pastry pals? I hope you enjoyed my last post where I visited Ireland to take on Pie 166: The Bohemians Chilli Beef & Chorizo Pie. This time out I’m back in Scotland and heading to one of the smallest clubs in the West Region Juniors, Newmains United, a club with ambitions to not be the smallest for long.

In my review for Pie 165: The Clydebank Breakfast Pie I talked about some of the things that junior sides in particular are doing to help grow their (and I hate to use this word but it is the right one to use) brand. Knowing that I had a planned Newmains United visit on the horizon I thought I would use this post to highlight some of the more interesting initiatives currently being undertook by the North Lanarkshire side.

One of the first things you will notice is that their Twitter account is fairly prolific, and is supplemented by content produced by a range of aspiring artist, photographers, writers etc. Whilst this use of creative volunteers isn’t unique to Newmains United it’s something that many clubs at this level still struggle to utilise to full effect. This idea was extended even further when students from local schools in the area were tasked with creating a new club badge, the one that can now be seen on their shirts today.

Speaking of shirts one of their more eye catching initiatives has been their partnership with local Indian restaurant The Pink Turban where season ticket holders (the cheapest season ticket in Scottish football) can not only get a discount when dining in the Wishaw based restaurant but also get to see the likes of Patia, Shakuti, Dopiaza and Tikka take the field as these well known curry dishes replace player names on the back of the Newmains jersey.

Their most recent initiative is the launch of a crowdfunding video featuring coaches, players and none other than former Scotland manager Craig Brown talking about their desire to grow the club not only on the pitch but for the community as a whole. You can view the video at the link here.

With all the work being done it only felt right that I would throw my hat into the ring by completing a pie review and so I headed to Victoria Park for their penultimate league match of the season against another one of junior football’s social media heavyweights, St Anthony’s. Without much further ado, let’s rate some pie!

Where: Newmains United 0-6 St. Anthony’s, Victoria Park, West Region League Two

Price: At £1.50 this was a fairly priced scotch pie offering.

Presentation: This pie came upon a thin white napkin of sufficient size and girth to hold the pie with a couple of corners spare to help dab your mouth clean after consumption was complete.

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Meatiness: This pie ticked all the flavour profile boxes that a scotch pie should. Was it meaty and savoury? Yes. Did it have a pepper kick to begin with and a little linger after you had finished eating it? Yes, yes it did. Did it smell like a pie? My nose certainly thought so. Sometimes getting these basics right is all you need. The texture was maybe a little loose meaning that it had to be juggled a bit but sometimes that’s part of the fun.

Pastry: The pastry had a good golden colour to it most of the way around and the little bit of boil out something that I have grown to be fond off from time to time when eating a pastry. This escaping sliver of fat from within often means that an extra fleck of meaty flavour to the pastry surrounds has been added.

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Brown Sauce: For what feels like the first time in a long time I was able to squirt a solid blob of HP onto my pastry. Good times.

Overall: Pretty decent little scotch pie, has all the things you want from it. With a little more firmness to the centre and a touch more seasoning this has a lot of pie-tential to be very good indeed.

Gravy Factor: A decent helping of gravy.

Before I wrap up this review from Newmains I also need to give a shout out to Gareth who runs the club Twitter who kept me up to date as to whether or not pies were to be had at Victoria Park for this end of the season game. There has been times, towards the end of a season, where I have been left disappointed in my pie quest, so this kind of heads up was much appreciated and again shows the efforts being made by those involved to get their side’s name out there.

Next time out I’m staying in the West Region Juniors as I head to Ayrshire to review the Cumnock Chicken & Haggis 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. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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.

For further queries or requests you contact Chris via email at chris_mersh@hotmail.com.

Pie 166: The Bohemians Chilli Beef & Chorizo Pie

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Hello pie fans, and that’s right I’ve been on my football travels again crossing over the Irish Sea to take in Bohemians v Waterford in what the League of Ireland marketeers will have you believe is #TheGreatestLeagueInTheWorld as I made a whistle stop visit to the Irish capital, Dublin. My path here came via listening to an Outside Write podcast and a couple of follow up conversations with Gerry who runs the A Bohemian Sporting Life website all about the north side club. Not only did Gerry keep me abreast of ticket availability, he also let me have a look around The Bohs home Dalymount Park as well as joining me in what turned out to be many, pre and post match beverages with his buddy Brendan.

This isn’t the first time where my widening football connections has lead to a solo travel experience turning into an even better one with new friends as in March, when I headed to the Basque Country, Dan who runs The Linesman helped to fully indoctrinate me into the Athletic Club pre and post-match atmosphere. Something that I would have done on my own but was made infinitely better with some local knowledge. These acts of kindness are ones I’d be more than willing to replicate in my fair city and if anyone ever does find themselves wanting to know a bit more about football in Glasgow’s Southside I’ll always be happy to show the way.

One of the nuggets of information that Gerry was able to reveal to me before everything got a little hazy was that Bohemians were perhaps the only club in Ireland to have pies on their match day menu thanks to an arrangement with The Pieman Cafe located in the Temple Bar area of the city. This was obviously met with much delight on my part, and so at half time after collecting my customary pin badge I made my way to the queue to experience my first Irish pie eating experience.

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

Where: Bohemians 0-0 Waterford, Dalymount Park, League of Ireland

Price: €10. Yes, on first glance this is a whooping price for a pastry when you consider the site average up until this point floats around the £1.70 mark but this was not just pie alone and while that was an option, the temptation of having my pie with mashed potatoes, mushy peas and gravy truly was a temptation that my slightly tipsy and pretty hungry body could not resist. With a bottle of water thrown in too the €10 price tag seemed pretty good value in a city that has, what I think, a somewhat unfair reputation of being a bit pricey. Also, it was huge!

Presentation: Now given the component parts of pie, mashed potatoes, mushy peas and gravy it would have been lunacy to present this on the Meat Filled Pastries classic of a medium sized white napkin and so the brown box and fork combination were perfectly fitting in this scenario.

Meatiness: Chilli Beef and Chorizo is a new flavour sensation for the site and it is one that I think The Bohs, and of course The Pieman Cafe, executed admirably. The filling was exactly as a good chilli beef should be, there was a nice spice to the pie with beef and tomato undertones. There were kidney beans and onion present too and the texture was rich but smooth. If there was one small criticism then it would be that the promise of chorizo felt a little unfulfilled but it was still a super tasty filling nevertheless.

Pastry: Shortcrust pastry that seemed entirely in tact from what I could see. It’s sturdiness meant that it held up well to the many wet components around about it and as pastry goes it actually tasted pretty good on it’s own too. If you’re going to serve a pie this size with this assortment of sides a robust pastry shell is definitely the way to go.

Brown Sauce: There was no brown sauce but a couple of ladles of The Pieman’s homemade gravy which was just the ticket. I wouldn’t have added brown sauce as it would’ve been nothing but superfluous.

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Overall: Good filling in a massive pastry pie, really tasty beef chilli and gravy with just that little extra chorizo layer missing from it really delivering in every way. I would definitely have another one though.

Gravy Factor: There’s yer dinner!

Do Scottish football clubs limit themselves too much by just serving a single pie on a napkin? You know what, maybe. May be there are some out there but if the option to have a full pie dinner like this was on offer at our football grounds I would almost certainly be all in every time, especially after a few beers.

Next up is a review back in the Scottish Juniors as I visit Newmains United, a club who in recent seasons have shown they are not afraid to think outside the box when promoting their clubs name.

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. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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.

For further queries or requests you contact Chris via email at chris_mersh@hotmail.com.