pollok

Pie 32: The Dufftown ‘Mince, Beans and Tatties’ Pie

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A full dinner, in a pie!
‘There be beans in that pie!’

Hello again, and yes that is a bean peeking out of a pie but more on that in a bit.

As those that follow the exploits of Meat Filled Pastries know this Halloween instead of spending my time chasing trick or treaters away from my door I will be in the studio for the ‘Nugent4Nil’ Junior football show on Pulse 98.4 (http://www.pulseonair.co.uk/) from 8-9pm. In preparation for this I thought now would be as good a time as any to throw some pie stats at you:

Pies consumed: 32, this figures is taken from the start of the season, which for me began at Dundee North End on the 20th July a few weeks before the inception of the Meat Filled Pastries site you see before you know.

Pie Consumption Rate: 1.4 pies per game.

Pie Varieties Consumed: 4 (Scotch, Steak, Chicken & Haggis, Mince, Beans & Tatties).

Most Expensive Pie to Date: £2.60, Pie 18 ‘The Hampden Steak Pie’ (this is disregarding the Wembley ‘Bonus’ Pie which was a pie in name only)

Cheapest Pie to Date: £1.00, Pie 12 ‘The Rob Roy Pie’.

Biggest Surprise so far: Beans in a pie!

Biggest Let-down so far: That on my last 2 visits to Hampden they had NO BROWN SAUCE!

Those are the pie facts so far, and yes I am aware there is a particular type of chart that would be remiss of me not to use when discussing meat filled pastries but for that analytical beauty you will have to wait until the end of the season. For now though we are back in Dufftown, so without much further ado, let’s rate some pie!

Where: Westburn Park, Dufftown v Pollok, Scottish Junior Cup 2nd Rd

Price: As with ‘Pie 31: The Dufftown Pie’ this was £2 and was part of the ‘one price fits all’ structure used at Westburn Park. As this can be deemed as a luxury pie the £2 price tag sits better than it did for the standard pie they offered.

Presentation: Simply presented in a medium sized white napkin much like its Dufftown contemporaries.

Meatiness: So this pie had mince, beans and tatties in it and therefore was only conceived with a 33% meat content in mind. That being said what was there was very tasty although I would question if it managed to reach that 33% level. On top of the mince was a single layer of baked beans, adding a tomato taste and an extra bit of texture and bite. It’s a shame that there was not a few more beans as I felt there should have been more of a satisfying ooze coming from the beans themselves once bitten into. The mashed potato on top was piped lovingly although not to the edges and as such some of the beans caught in the oven and were a little burnt. The mash itself was nice but could have done with a good knob of butter in it before piping for added richness. As traditional Scottish dinner’s in a pie go this was pretty good.

Pastry: Aaah the pastry, not really designed to add much other than to hold the smorgasbord (when it comes to pies 3 count as a smorgasbord) of fillings inside. It was a standard scotch pie case but what I can say is that parts of the base were well-fired enough that the smoke alarms must have been going off somewhere in the kitchen. That being said the burnt nature of the pastry underneath somehow worked really well with the pie filling itself. Now once again this is my personal taste and preference for pastry to be overdone than under of not done to perfection but despite this gastronomical faux pas the pastry did a sufficient job for what it was designed for, holding the rest of the pie together.

Overall: This pie definitely scores high on the novelty factor. It would have been better with a few more beans, a little more meat and the base a little less burnt but all in all it provided a satisfying match day snack. If I ever end up in Dufftown again I would certainly have this pie again and also consider a squirt of brown sauce on top as I think this would have added an extra zing to this meat, bean and tatties filled ensemble.

Gravy Factor: A gravy that’s a work in progress, you know you need the bones to make it tasty but you can’t figure out what to do with them. Potentially excellent, but not quite yet.

Well, that’s Pie 32 added to those condemned to the pit of my stomach as this journey of one man and his love of football and a tasty scran rumbles on. Next time out we go back to the SPFL as ‘The Stenhousemuir Pie’ is taken out of the oven and thrust into your faces courtesy of Meat Filled Pastries.

However until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to tune in to Pulse 98.4 the ‘Listen Live’ function on  http://www.pulseonair.co.uk/. on Thursday 31st October for some live pie on ‘Nugent4Nil’ and visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to the now child friendly Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

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Pie 31: The Dufftown Pie

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Road trip Pie
Road trip Pie

 

Meat Filled Pastries is back! With another 2 pie review’s for you delight and delectation from the picturesque Moray countryside. One of the heartlands of Scottish malt whisky and home to Dufftown Juniors Football Club. I love a football road trip. The getting up early on a Saturday morning, the hip flask in the jacket pocket, the stop at Pitlochry because the majority of your bus just can’t hold it in that long anymore or the plethora of stories that they tell you about football glory days of old I love it all, I truly do. On these trips football usually ends up playing second fiddle to the fun of the jaunt, but I, being a consummate professional, remembered I have a job to do.

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

Where: Westburn Park, Dufftown v Pollok, Scottish Junior Cup 2nd Rd

Price: A whooping £2, a pricy pie indeed, especially considering it is classed on these pages as ‘non-luxury’, it transpired that there was a flat pie rate at Westburn Park which only went to heighten my expectation that this mince pie was going to have a lot to offer as it was bracketed the same as the other luxury options.

Presentation: Simply presented in a medium sized white napkin.

Meatiness: The meat was very tasty and came with an equally tasty gravy although it definitely could have been more plentiful. The colour of the meat was rich in colour when compared with the more anaemic shade of brown that a scotch pie would usually be associated with. You could tell that the meat was of a good quality, it was therefore a shame that I found myself, as with the gravy, wishing for more of it. As can be seen above this pie was more pastry than meat, meaning that the all important meaty ratios were skewed somewhat. Quantity of the meat aside the innards of this pastry were a tasty treat indeed.

Pastry: This pie had a puff pastry top, not something commonly associated with a mince pie. This meant that you had lots of layers of lovely flaky pastry which got you in the inevitable mess that good puff pastry should. What it also provided is a thoroughly good bite, with minimal risk of any of the filling inside tumbling out. Naturally the top was a little ‘caramelised’ but I think it would have been difficult to achieve a base of sufficient sturdiness without burning the top a little and to my taste a wee bit of the black stuff doesn’t do any harm. What I will say is that, because it was puff and therefore without the crispy pastry walls normally associated with a scotch pie, any bite taken resulted in the brown sauce sitting atop squirting all over the place, a minor grumble on this slightly modified version of a scotch pie.

Overall: This was a tasty pie but there was a couple of things that stopped it from being truly great. Firstly there was the cost, it was £2, I wrestled with the idea of this being a luxury pie to help account for the increase in cost but I couldn’t. Justify it? OK, well if you turned up at the counter of the Dufftown pie hut and asked for ‘Just a Pie.’ this is what would be presented to you, a twist on a scotch pie yes, but it’s still a mince pie. The second thing was the ratios, a mere few millimetres of extra meat would have sent this pie into the upper echelons of pie as much as I enjoyed the alternative puff pastry top.

Gravy Factor: It’s not gravy, it’s jus, you’ll get it in a little porcelain jug and like it!

There will be another pie review from Dufftown on Wednesday, and if you thought chicken, haggis and mashed potato was a bit bonkers, you ain’t seen nothing yet.

Until next time though, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to tune in to Pulse 98.4 the ‘Listen Live’ function on  http://www.pulseonair.co.uk/. on Thursday 31st October for some live pie on ‘Nugent4Nil’ and visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to the now child friendly Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

 

Pie 30: The Beith Pie

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Not for the faint hearted: No, seriously!
Not for the faint hearted!

 

Word up pie fans! Straight from the meat filled ghetto I am happy to present to you Pie 30 of Meat Filled Pastries: Tour of Pies ‘The Beith Pie’. As promised in my last review I have a couple of announces to make. I have been doing Meat Filled Pastries for 3 months now and I am delighted that people seem to like this little project. To be fair if people didn’t like I’d probably still be here wittering on about pies but I would just like to take the opportunity to say thank you to everyone who has read, liked, tweeted, commented and shared with their friends in what ever way you have. I hope this is the start of something that I will keep going for many a pie to come.

On the back of all your support I am delighted to announce that Meat Filled Pastries will be live on air between 8-9pm on Thursday October 31st on Pulse 98.4FM, available on your radio’s in the South of Glasgow and East Renfrewshire area or by the ‘Listen Live’ function on the station website http://www.pulseonair.co.uk/.  I will be a guest on ‘Nugent4Nil’ a programme focused on Scottish junior football (on Thursday night) the pies provided by these teams. It will be my first appearance on the radio for over 4 years and it’s safe to say I’m looking forward to it. If you have a bit of free time give it a listen.

Secondly I am proud to announce that Meat Filled Pastries now has on offer MeatFilledMerch. Dedicated to all your pie based fashion needs, whatever they may be. You can find the store at http://meatfilledmerch.spreadshirt.co.uk/ and the link is on the right hand side of the site. This is very much in it’s infancy but I hope over the coming weeks I’ll items you may actually want to wear and buy! I would also like to make you aware that any personal profit made on anything bought from ‘MeatFilledMerch‘ will go straight to ‘The Grambler’s Kick Arse Fund’, the full story of which can be found at the following link, http://www.justgiving.com/Geraldine-Smith3, if you could take a look it would mean a lot.

So yeah, busy times at MFP HQ, but now back to the main business of the day, let’s rate some pie!

Where: Bellsdale Park, Beith v Pollok, West of Scotland Cup 1st Rd

Price: At £1.10 about par for a junior football scotch pie.

Presentation: As previously mentioned in ‘Pie 29: The Beith ‘Chicken & Haggis’ Pie’ this came wrapped in a local bakery branded large napkin by the name of Irvine’s. There was however no tinfoil case, of which I approve, as a good scotch pie should be able to hold itself up securely in the safety of a suitably sized napkin.

Meatiness: The meat was moist and quite flavourful, not particularly peppery but pleasant enough. Unfortunately though this is where the good times end as once the first bite is taken your mouth is subject to a tidal wave of hot grease. A tidal wave !?!? An exaggeration too far you say. Well I counter your act of flippancy at my suggestion by confirming that on tipping the pie to a 90 degree angle a continuous stream of grease came dripping out for just over 19 seconds before subsiding. That’s right, it was that greasy that I thought it worthy enough to get a timer out. Now I should say if you love a greasy pie, then you will love this one but for me every bite left a greasy film that covered every corner of the inside of my mouth. It washed away any of the meaty goodness inside and left my arteries feeling more clogged up than a San Marino’s defence whilst 1-0 up against Scotland with 5 minutes to go. It was such a shame after the highs of the previous Beith based pie.

Pastry: The pastry for what it’s worth was good, although as can be seen from above came with a glistening puddle of fat atop of it meaning that it got soft very quickly, it held well when a bite was taken but was victim to the same gush of grease that put paid to the taste of the meaty filling.

Overall: Part of the tag line of this site is ‘Let the grease hit my elbows’, the grease within this pie though not only would have hit my elbows but made it down to my knees and into my toes. I’m just here to give one man’s honest opinion on pie and If you like your pies greasy then this will be right up your street but for me unfortunately it fell short of the mark. The short taste of meat I managed to get suggested there is a good pie waiting to get out but until the grease is reduced considerably I’ll continue to wish for another one of those beautiful ‘Chicken & Haggis’ offerings.

Gravy Factor: The kind of gravy that started off using bones and scraps for a flavoursome stock but then forgets to skim the fat off the top before leaving it to sit out for a few days. Greasy Gravy.

So another pie review done, and a decidedly mixed bag from Beith. All going well next week’s review will be fresh from the ovens of Moray as Meat Filled Pastries hit’s the Scottish Junior Cup trail to Dufftown but until then go forth and eat pie.

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side, and remember to tune in to Pulse 98.4 on Thursday 31st October for some live pie and visit ‘MeatFilledMerch’ for all your pie fashion needs.

 

 

Pie 29: The Beith ‘Chicken & Haggis’ Pie

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Yes, that really is mashed potato on top of a pie!
Yes, that really is mashed potato on top of a pie!

It’s been a while since my last Junior pie review, so I am happy to report that this week I will again be bringing you not one, but two pie’s for your mental consumption. My regular attendance of Junior football games is what started this particular little project, and so it gives me great pleasure to bring you more meat filled pastries from the places most of you would never even consider going to, let alone think a football team is there selling pies. This week we start with a special treat, a pie that has a reputation as being one of the best around. So much so, that I had to forgo the usual routine of starting my pie tastings with a scotch mince pie, and instead go straight into the lap of luxury such was my concern that the pie shown above would be sold out before I had a chance to smack my lips right around it.

I also have a bit of exciting ‘Meat Filled Pastries’ news but you’ll have to wait for the aforementioned second Beith pie review later in the week before I reveal this latest development, let’s just say my mouth is going to be doing more than just eating pies in a couple of weeks time.

So with that rather cryptic statement out the way, let’s rate some pie!

Where: Bellsdale Park, Beith v Pollok, West of Scotland Cup 1st Rd

Price: £1.50 for a luxury pie is a price not to be sniffed at, especially considering it is a pound cheaper than some of it’s SPFL contemporaries and with a far more interesting filling waiting inside.

Presentation: Presented in a silver tin foil case, something that I would be thankful for later, and a large branded napkin for ‘Irvine’s Baker and Coffee Shop’. I liked this touch a lot, not only is it smart for a small business to promote itself and hopefully continue to be a success, but it also gives you the pie consumer a point of origin. In fact it also give’s me as a reviewer a fair chance to point people in the right direction if a pie is worthy of the Meat Filled Pastries stamp of approval.

Meatiness: As can already be seen this pie is not mince nor steak, but the heady combination of chicken and haggis. As I write this I wonder if someone somewhere has thought to christen this the ‘Balmoral Pie’ after that dish commonly found at many a Scottish sit down function. If they haven’t then I will happily allow it’s use on the condition that I get a lifetime supply of these beauties. Firstly it was bursting with meaty goodness! The chicken was cut into rough 1cm cubes, perfect size to provide texture without resulting in you pulling large bits of meat out the centre of your pie when biting. The haggis added a creaminess and that all important hint of pepper and spice that makes a truly great pie which, when coupled with the chicken gravy inside, left you craving that second bite almost as soon as you had dabbed the corner of your lip from taking the first.

Pastry: The pastry was as close to perfect as I’ve had yet, it was sealed with the kind of precision that would have Paul Hollywood stroking his nipples with glee. A golden top with a thin crisp layer and the pastry round the sides soft enough to bite straight through. Then there was the mashed potato, that’s right mashed potato, on a blinkin’ pie, madness I hear you say? Not at all. Although not a world beating mash it provided a lovely contrast to the pastry that surrounded it. My only minor criticism would be that the moistness of the filling did mean that after a few bites the insides fell out the bottom a bit, but I’m not really caring as it was well worth the messy fingers.

Overall: I created the term ‘Luxury Pie’ initially to cover any pie that wasn’t your standard mince pie, however this effort has raised the bar considerably. Fully worth the extra expense and the title of ‘Luxury Pie’ not only for its taste but also its originality.

Gravy Factor: The ‘Balmoral’ Pie would be the kind of gravy that Prince Charles would have at a royal visit and immediately get onto the marketing men at Duchy Originals to buy get it bought out and trademark it as their very own gravy. Lovely, lovely gravy.

The first poultry pie is in the books, and I think you’ll agree that it has done rather well for itself, I’m aiming to get the mince pie review up on Wednesday night, will it fair so well? And perhaps more importantly what is the big announcement from MFP HQ?

Until next time, go forth and eat pie!

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at it why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side. Finally if you could take some time to visit ‘The Grambler’ or make a donation to ‘The Booby Moore Fund’ it would be most appreciated.

Pie 16: The Petershill Pie

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Hangover Pie.
Controversy, at Meat Filled Pastries HQ?

There is something that you should know before I continue this review:

I had drank a LOT of Tequila the previous evening.

Tequila is generally NOT conducive to wanting to feast on Meat Filled Pastries, however with that being said after a can of that well known Scottish elixir of life Irn Bru, I gathered myself and tucked right in. So without further ado, lets Rate Some Pie!

Where: Petershill Park, Petershill v Pollok, West Superleague Premier Division

Price: Now, got to be honest here. I was rather hungover folks and as such neglected to take a note of the individual price of my Meat Filled Pastry. However through the powers of deduction I can ascertain that as it was £4.80 for 2 Pies and 2 cans of juice, that the pie was at his cheapest £1.40 based on the fact a can of juice will be no more than £1 and to be honest those cans are usually less. Either way that is a pricey Junior pie. (UPDATE: Petershill have contacted me via Twitter and have kindly provided the price of the pie as £1.50.)

Presentation: The pie was presented in a half paper, half plastic bag, an unusual presentation technique for a pie and one that was not a success in this instance. For a start the paper was not enough to contain the pie’s heat, providing insufficient protection from the warmth that a napkin would, luckily they were on hand although were rather on the small side. Then we have the plastic, oh deary, deary me, the plastic. Helping to create what can only be described as a ‘sweaty’ pie, with a thin layer of grease wrapped all the way around the outside making the need for a napkin of greater substance even more paramount.

Meatiness: A Scotch Pie things were disappointing here as well. Somewhere there is a pie maker, in his hairnet and white coat, furiously grinding salt and pepper into an empty pie case because mine certainly was lacking the seasoning a good pie requires. Not even the saviour of many a poor pastry, Brown Sauce, could provide the flavour kick my heart desired.

Pastry: The pastry was ample, too ample for the meat that was provided. It was well browned but due to the way the pie was kept warm in the plastic and paper it took on the taste and crunch of something deep fried as opposed to lovingly baked in the oven. It like most of the rest of the pie left an unsatisfying layer of grease on your lips after every bite.

Overall: Look I want all pie’s to be meat filled delights, but I have to be honest and this is the first pie on my journey that didn’t hit the mark. It was never given a chance the moment it was left to steep under a heating lamp wrapped in plastic, whilst the filling was lacking in that meaty punch in the chops that every football fan is looking for.

Gravy Factor: Anaemic gravy, somebody used one scoop of the best Bisto they could get their hands on when 3 or 4 were required.

Did you know you can Subscribe to Pie? Simply click on the ‘Follow’ link on the right and you will get an email advising of the glorious news that a new pie blog is ready for your consumption and while your at why not have a look at ‘Leading The Line’ a blog not based solely on Pies, crazy I know! The link is on the left hand side.

Pie 13: The Pollok Pie

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MonTheLokNow!
MonTheLokNow!

 

Today is a very special day for followers of Meat Filled Pastries, as today you see the addition of the home favourite, the pie that is a direct result of 50% of my ‘scotch’ intake, The Pollok Pie. Now I will try my best to be objective here but you have to understand this pie has been passing my lips for over 20 years, there was a change in supplier about 5 years ago but honestly that only enhanced the experience. This is really the Pie that all other Pie’s will be judged against. The ‘Control’ Pie if you will.

With that all being said lets Rate Some Pie!

Where: Newlandsfield Park, Pollok v Auchinleck Talbot, West Superleague Premier Division

Price: £1.30, at the top end of prices within Junior Football for a pie, a 10p increase on the previous year.

Presentation: Your pie comes lovingly wrapped in a small white napkin, although it could do with being a bit bigger as an occasional stray spill tends to end up on the terrace as opposed to saved in the warm embrace of the napkin.

Meatiness: The pie is well filled although there is no gravy, relying solely on the juices of the meat inside to provide moisture, which it does sufficiently, There is a good amount of pepper within, not to provide heat but to knock it up a notch from being your average pie. The meat is well packed forming a small meaty block inside but once bitten it does fall apart without much fuss.

Pastry: Was fired well enough at the bottom so there was no danger of mince falling out the arse of the pie and the edges crispy enough to pick off but not so crispy that you couldn’t bite straight through. My only niggle is the top of the pie casing which was a little loose causing some ‘sauce on nose’ hilarity as you bite down.

Overall: The Control Pie, and a mighty fine one at that, not perfect but even through these rose tinted glasses a worthy effort.

Gravy Factor: The kind of pie Aunt Bessie would have after playing with her lady garden. Satisfying Gravy.

 

Pie 11: The Rob Roy Pie

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The wasps seemed keen.
The wasps seemed keen.

I should stress as we start on this Journey of Pie, I am not going to give you lots of instagrammed images of pies, pastry touched up with yellow food colouring or the cheery face of the person who has presented it to me. No, instead it will be a one bite expose of the pie in all its meaty glory.

In most cases the pie will have ‘broon’ sauce on it, as far as I am concerned this is how a pie should be.

With that out the way lets rate some pie!

Where: Adamslie Park, Home of Kirkintilloch Rob Roy JFC.

Price: £1. Bargain for a pie in today’s climate, especially considering the sprint from work to the game involved missing my dinner. Sad Times.

Presentation: Presented in a piece of kitchen paper your Granny would be proud of, no frills but plenty of flowery designs.

Meatiness: A Scotch Pie. It tasted of meat, which is a good start, there was however a lot of space to cram some more muttony goodness into and it was a tad on the dry side, ( It should be noted that this is where ‘broon’ sauce comes into its own.)

Pastry: The top edges were crispy without being teeth breaking, although the bake on the bottom was a little firm resulting in some minor spillage when biting all the way through.

Overall: A solid effort from The Rabs, nothing spectacular, but tasty enough.

Gravy Factor: Bog Standard Bisto