port glasgow

Pie 186: The Port Glasgow Pie

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Hello pie pals and welcome to the second of two reviews from the Inverclyde Riviera. I shared a little of my experience from that game last time out in Pie 185: The Port Glasgow Steak Pie, so go check that out as I write this fresh off another round of Friday Night Junior football. I continue to believe that it is a concept that junior sides with the capability to make happen explore.

I am now just two weeks away from World Pie Championships Judging Day and so with that in mind I thought I’d share a short audio piece I did at this year’s awards dinner. It’s a bit rough around the edges but it still tells a good wee story and features some of the biggest names in the Scottish pie making world so why not check it out.

 

I’m also still smashing out the content over on Leading the Line, so if you enjoy women’s football or are keen to learn more than go have a look and give it a subscribe as the season hurtles towards its close.

For now though and without much further ado, let’s get back to the pastries with review number two from Parklea, let’s rate some pie!

Where: Parklea Stadium, Port Glasgow 1-0 Greenock Juniors, West Region League One

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Price: £1.50 is a fair price for a scotch pie in the world of junior football. No complaints here.

Presentation: It was presented on a single sheet of white kitchen roll, fairly standard. Weirdly though, as was the case with the steak pie where it made some sense, I was offered a fork, a first in seven seasons of pie consumption. I politely turned it down but if you enjoy a fork to consume a scotch pie on the terraces with then please get in touch.

Meatiness: This was a good scotch pie. It had a strong pepper kick, a sensation I hadn’t felt for a while in a pie, with a long spicy linger that provided a strangely warming effect on a cold October evening. It was well formed and safe to the bite. Well filled, well seasoned, tasty, spicy and just a little bit moreish.

Pastry: There was a slight chew to the pastry but overall it was a well baked shell which held the filing securely with the top edges of the rim golden and crispy and the base sturdy.

Overall: A very good scotch pie with a nice pepper kick.

Gravy Factor: Aaaaah, bisto.

So it was not only a double dunt review from Port Glasgow but it was also a double dunt of tasty pastries too. Next time I head east once again to Linlithgow, the home of many a tasty pastry, as Pollok face Linlithgow Rose CFC in the Scottish Junior Cup. 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 Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.

 

Pie 185: The Port Glasgow Steak Pie

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Ahoy my meat filled mateys, are we all ready to set sail on another voyage of pie. I’ve written nearly two hundred of these intros now, and I’ve just realised that this one – in linking sailor patter to the fact the team’s pie in question has the word “Port” in its name – is perhaps up there as being one of the most tenuous to date.

It had been a pretty full on week both work wise and in the world of Scottish women’s football and so I made the decision to take advantage of some Friday night junior football and head along the M8 to take in the Inverclyde Derby, the second of the season and the second to be played on a Friday night, a rare but increasing occurrence on the Scottish junior football scene. It’s something that I am very keen to see more of, especially in derby scenarios such as these, and there is no doubting the attendance at Parklea on what was a cold, but clear night, was considerably larger than it had been if it was competing with a full Saturday card. The atmosphere was good accompanies by a good media presence and with the return fixture earlier in the season being equally well received I hope to see more like this in the future.

Having dashed to the game straight from work, via home to pick up my car, I headed into the ground hoping to find a tasty pie or two to double as my dinner. But were they tasty? Well there’s only one way to find out, without much further ado let’s rate pie number one from the home of the Port.

Where: Parklea Stadium, Port Glasgow 1-0 Greenock Juniors, West Region League One

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Price: I was a little surprised at the £2.50 price point when told of the options available to me but on presentation of the pastry I felt like I was getting a decent amount of bang for my buck.

Presentation: This was very substantial indeed sitting within a large tin foil tray on top of  a single sheet of kitchen roll. The most interesting thing though, in a section of these reviews where I know things can be a bit samey, I was also given a little wooden fork. A utensil that I was initially sceptical of before being happy to receive.

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Meatiness: I initially tried to eat this pastry without using my new wooden companion, however after a couple of bites it became apparent that there’s a reason it was there. The steak was well chunked, tender to the bite and generous enough to ensure (as previously intimated) you felt like you were getting your money’s worth. The gravy was smooth with a consistency the right side of both runny and thick to ensure it wrapped round the steak without causing an early explosion which was a relief because this meat and sauce combined made for a very tasty bite.

Pastry: A puff pastry case here the top golden with a lovely flake to the layers with the underside meshing with the filling exactly as you would want it to. The bottom was a little underbaked, a common challenge of putting your pie in tinfoil but it was solid enough to be lifted out the case clean and it was baked well enough to add the desired contribution to the overall taste profile.

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Brown Sauce: Luxury pies mean no brown sauce. I don’t think it was needed here either.

Overall: Substantial with a golden flaky top, with well cooked and seasoned meat and gravy.

Gravy Factor: I’ll take a gravy boat-full please captain. (Sorry, not sorry.)

Strong start. This is the first of two reviews from this game and next up is the more traditional scotch pie, the bastion of the scottish football catering scene, 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 Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.