queen of the south

Pie 55: The Queen of the South Pie

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A pie with no hands
A pie with no hands.

 

It’s the last day of British Pie Week so obviously the best thing to do would be to squeeze in one more review before the midnight hour strikes. The original plan was to give you a review from Arthurlie from the junior ranks but as anticipated weather put paid to that and as such I bring you my latest review from Dumfries in the form of Pie 55: The Queen of the South Pie. As I have mentioned before by eating a lot of pie, I see a lot of football and as such I thought it beneficial to have some kind of secondary purpose in this never ending journey of pie. That purpose is to visit every senior ground in Scottish football and was part of the reason as to why I found myself in Dumfries and not far closer to home. It is a goal that I am very close to completing and with the help of this site those long journeys that I used to shy away from are now far more palatable. That said this will never turn into a blow-by-blow account of my travels but I will be sure to let you know when my journey is complete.

For now let’s get the focus back on the meat filled wonders that have brought you here and without much further ado, let’s rate some pie!

Where: Palmerston Park, Queen of the South v Hamilton Academical, SPFL Championship

Price: £1.50, once again priced at an equal level to those other scotch pies found at SPFL clubs out with the Premieriship. In my eyes this standardisation of price means that it is even more important for each club to find a pie that stands out from the rest of the crowd. Will this one manage to do so?

Presentation: A picnic blanket sized white napkin, almost too large as ridiculous as that sounds. On a windy day  I often found it wrapped around my pie and smothering brown sauce all over my hands at a time which wasn’t the most convenient for me. That said, thanks to its size, there was still ample tissue to dab my mouth corners with after consumption.

Meatiness: This was a nice pie, nicely textured meat, nicely flavoured with a hint of a pepper that did linger a little after the final bite was taken but that was about it. It was just kind of there, a perfectly acceptable meaty morsel that filled the breakfast shaped hole within but once again that was about it. If truth be told it was actually a little cold with the kind of temperature that would have wee Betty behind the counter in Greggs dubbing it as having a little heat in it and then following up with the question. ‘Are you sure you don’t want to wait five minutes for a warmer one?’ It was nice but a little bland and I would be doing an injustice to some of the other pastries on this journey if I was to smother it with praise.

Pastry: The pastry had a little bit more to it. It was lovely and crisp around the top edges and soft underneath although the top could have been fired for an extra couple of minutes for my taste as it looked a little anaemic. This combination of textures however meant that each bite was easy on the mouth with no risk of catching a jagged edge. There was a hint of butter in the pastry which is something often lost in the humble casing and as such boosted the overall flavour of the pie with a touch of added richness. The pastry certainly helped enhance the meat inside.

Overall: This pie was nice but not particularly memorable and also a little cold. A healthy squirt of some super tangy brown sauce was needed to really get a zing of flavour in the mouth. It did the job but you won’t find me beating a path down to Palmerston for yet another helping.

Gravy Factor: Bog Standard Bisto.

After the highs of Ayr United it was a bit of bump back to earth with this offering. With all the ‘wild’ cattle signs I passed on the roads down I maybe should have expected that my pie life would have been better if there was a steak offering but alas none were on show. This however does not stop my thirst for pie and a new review of the luxury variety will be on its way to you from Ibrox Stadium, home of Rangers, at the start of next week, most likely Tuesday.

Until next time, go forth and eat pie!

My latest non pie piece ’Pretty in Pink’ is found not only on Leading The Line but also at www.footballbloggingawards.co.uk looking at some of the pinkest kits you’re eyes ever did see and the stories behind them. I also encourage you to look out for my piece ‘Defining World Class’ on the same site, you’ll have to scroll down a bit but it’s definitely worth a read.

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit 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 you are 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 visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

 

Pie 49: The Greenock Morton ‘Steak’ Pie

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Back to the lap of luxury...it's STEAAAAK!
No Pies were harmed in the making of this review.

Did you know the word luxury started out as a term most commonly associated with sexual intercourse in the 1300’s? I certainly didn’t and whatever comparison you have now made between the physical act of making love and a golden filled pastry packed with meat and gravy is entirely of your own doing. As part of good housekeeping I should probably confirm that I am never going to tell you to make love to a pie, firstly it’s not that kind of site and secondly it would just be a downright waste. This is not American Pie, you are not Jim, please keep your pants on!

Anyway, welcome back to Meat Filled Pastries where we love pies, not make love to them. This is the second review of a packed week of pie and a long-awaited return to the luxury market with our second offering from Cappielow, home of Greenock Morton.

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

Where: Cappielow, Greenock Morton v Queen of the South, SPFL Championship

Price: At £1.80 it is 30p more expensive that the standard scotch offering at Cappielow but when compared with other luxury offerings it’s priced towards the cheaper end of the scale. As it happens, I nearly missed out on this pastry present to myself, only being alerted to its existence by the chap behind me promptly ordering one for himself and I hope his 3 friends. I imagine it’s the first time anyone has given back a pie at the football but 3 pies in one 90 minute sitting is too much, even for this lover of all things pastry filled and meaty.

Presentation: One of the few luxury steak pies to go against popular convention and not present itself inside a tin foil case, instead flying solo on a napkin of similar size, colour and heat resistance to that the Morton scotch pie was provided on.

Meatiness: This was a steak and gravy pie, the steak was tasty and well seasoned with the right mixture of large chunks and smaller strands of meat distributed throughout. The gravy that surrounded it was seasoned well with a salty as opposed to peppery undertone of flavour which for my palate was perfectly pleasant. As nice as the pie was I am disappointed to report that it was rather cold, not undercooked in any way, shape or form but tasted like it had been sat out for a while before it had made its way into my paws. The taste of the pie was good but I can’t help but wonder if a hotter pie would have tasted even better with the gravy surrounding the steak being glorious and unctuousness as opposed to a little congealed.

Pastry: The pastry suffered from the cold too as it appeared a little pale and limp as opposed to crisp and golden.  The softness of the pastry did make for a really forgiving bite and little mess but from a personal standpoint a good luxury pie should result in puff pastry flakes in your beard and a dribble of gravy down the side of your mouth. This pastry, although perfectly serviceable, robbed me of that satisfaction, and as a result was a little disappointing.

Overall: A pie of frustration. It was tasty but I feel that if this pie had retained some it’s warmth then it would have undoubtedly gained even more ticks in my flavour boxes. A simple message to all you purveyors of match day pies, make sure they’re warm, especially when it’s hats and gloves weather.

Gravy Factor: Leftover Pie. You could heat it up but that would involve getting off the couch, turning the oven on, waiting for it to heat up and then having to repeat the process all over again. After you’ve eaten it you’re happy because you’ve eaten a pie but if that little bit more effort was made to inject it with warmth it probably would have been that wee bit better.

One pie shy of 50, and that my friends will be winging its way to you before the week is out with a return to the junior pie ranks and a scotch pie offering from Penicuik Athletic.

Until next time, go forth and eat pie!

My latest piece for www.thefootballbloggingawards.co.uk looks at the new found tradition of kicking the ball out of play when a player goes down ‘injured’ go have a look it’s almost as good as all the pie chat.

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit 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 you are 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 visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.

Pie 48: The Greenock Morton Pie

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If I don't say this pie is excellent Kenny Shiels will hunt me down...
If I don’t say this pie is excellent Kenny Shiels will hunt me down and then refuse to comment as to why

Hello and welcome to the first of what will be a veritable cornucopia of meat filled pastries this week, a list so long that I have resorted to my first ever Saturday evening special to prevent me falling behind. The reason for this volume of pie to be reviewed, postponements.

Now, when a fixture is postponed on a Saturday the stomachs of those unfortunate fans who are effected start to rumble, almost chanting the following phrases from deep within;

“Where’s my meat?”,

‘Where’s my pastry?”

”Where’s my pie?”,

“Where’s my gravy?”

You try to kid it on by going to the supermarket, fondling the chilled aisle and coming home to stick a pie in the oven, getting a bit of kitchen roll (never a plate) and eating it on your couch. But your body knows, it always knows, that this is not right and so you are left still unfulfilled with a sadness in your eyes, knowing that this empty feeling will not subside until the next time there’s a chill in the air and a meat filled pastry in your hand. I’m here to help you fill that void, even if it just by a little tiny bit.

As the weather continues to be more temperamental than the French national team during training at a major championships, midweek football starts to become the norm and so the opportunities to bite into even more meaty morsels present themselves. Which is good news for the site but not so good for the waistline. Now before I continue it’s important to note that this particular fixture rearrangement was not as a result of the weather but a tragic event during the match the previous Saturday, and the free entry gesture from Morton and the £6000 raised for the St. Andrews First Aid Group by fans of both sides is testament to the good that football can do.

But as I said there is a lot of meaty goodness to get through this week and so without much further ado. Let’s rate some pie!

Where: Cappielow, Greenock Morton v Queen of the South, SPFL Championship

Price: £1.50. Much like the £1.20 mark in junior football pies, £1.50 is fast becoming the anticipated price for a pie at an SPFL ground outwith the Premiership.

Presentation: A racier version of the medium-sized white napkin, this was a little thinner and a little smaller than what has fast become the standard presentation style found on Meat Filled Pastries.

Meatiness:  I know I say this a lot but the pie was thankfully meaty in both flavour and texture. I also know that a statement such as this could be deemed as redundant when reviewing a meat filled pastry however I do so to make it easy to distinguish when one doesn’t meet the tasting criteria required of such a snack because unfortunately sometimes they don’t. There was a hint of pepper but it was very faint and for my palate it would have been nice for it to have been stronger either during or after consumption. It was also a tad greasy meaning that some of that faint pepper flavour was washed away even further. It was nice but nothing that had me scrambling back to the queue for another.

Pastry: The pastry was quite short, not in texture but in height resulting in a squat little pie that snuggly secured the meat inside. But that snugness meant that when larger bites were taken the pastry caused the meat to flick up in the air that put my cat-like reactions to the test. As always I consumed this pie prior to kick off so there was no distraction from the game itself but I’d imagine it could result in you missing an important piece of on the field action if you partake in your pie during the game.

Overall: Sorry Kenny but I can’t call this pie excellent. I can call it nice and pleasant but I can’t go much further than that. It was lacking a wee bit of punch and for my taste the slight film of grease left on my lips was something I could have done without. I reckon that there will be some people who really like this pie due to its relative inoffensiveness but for me I want my pie to have a bit of bite.

Gravy Factor: Safe Gravy. The gravy that you’ve made thousands of times, one that you quite like but that gets you annoyed each time you make it because you wish you had found a way to do it better.

So another pie down but not the last we shall hear from Cappielow  as the next entry will be a long-awaited return to the luxury market with the streak and gravy offering from The ‘Ton.

Until next time, go forth and eat pie!

My latest piece for www.thefootballbloggingawards.co.uk looks at the new-found tradition of kicking the ball out of play when a player goes down ‘injured’ go have a look it’s almost as good as all the pie chat.

Did you know you can Subscribe to Pie? Simply go to www.meatfilledpastries.com and hit 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 you are 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 visit ‘MeatFilledMerch’ for all your pie fashion needs where any personal profit made will go to The Grambler: Kick Cancer’s Backside Fund’ a truly worthwhile cause.