rangers

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.

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Pie 105: The Rangers ‘Seasonal Chicken & Ham’ Pie

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To really focus on writing a book something you need is time. That, or the ability to generate time by re-organising your life. Unfortunately time is something that is in short supply for me at the moment, well I say unfortunately but I don’t mean it. In the last few months I have been buzzing about visiting new places, working and generally having a good time all the while trying to get my life going where I want it to go. I’m pretty confident I’m going about things in the right way a sure sign of which can be identified in the fact that I have totally lost track of the plot lines and character intricacies found down Hollyoaks way.

Anyway the point is I’m aware the book isn’t coming along at the pace I first predicted but I can happily justify it with everything else that is going on. Which nicely brings me to this years World Pie Championship Judging Day. Once again I have the honour of being asked to judge at the championships and I want to do my bit to make sure the football category is the biggest one yet!

So if you think you have the best pie in town details on how to enter can be found at the following link: http://scottishbakers.org/news/search-has-started-2016-world-scotch-pie-champion. Last year there were 49 pies to judge and I would love to get my chops around some more.

However until then I still have a website to run so without further ado, let’s rate some pie!

THE SURROUNDINGS

Where: Rangers 1-3 St. Johnstone, Scottish League Cup 3rd Round, Ibrox Stadium

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Price: As can be seen from the table below the Seasonal Pie (remembering at this point of my purchasing experience this pastry could have had anything from caviar to a combine harvester inside of it) was a whopping £3.40. The highest priced pie consumed in Scotland to date and a full 20p more expensive than the previous holder of this title The Queens Park Chicken & Tarragon Pie. This pie cost the equivalent of 3 junior scotch pies or two and a bit luxury offerings from the same level. Expensive.

Pies. Still cheaper than a burger.
Pies. Still cheaper than a burger or a CHICKEN WRAP!?.

Presentation: As is often found in senior Scottish football this pie was presented in a large aluminium foil container with the option of a small white napkin from the self-service dispenser on the counter. The kind of size where really you need 2 or 3 to get full mop-up-ability.

THE PIE

Let's be honest, that's not looking very bonny.
Let’s be honest, that’s not looking very bonny.

Meatiness: On the discovery that this was indeed a Chicken & Ham I got quite excited. I enjoy a chicken pie, in fact I’m still partial to a Roll and Chicken Bake often purchased from a well-known high street bakers and ham, of any kind, adds a salty meatiness to pretty much anything that I never fail to enjoy. I took a bite and was instantly disappointed. It was not filled with generously portioned large chunks of ham and chicken wrapped in a luscious creamy gravy. No, instead there were, from what I could count on my tongue, 4 pieces of smallish chicken and a half-dozen or so small cubes of ham lacking in both texture and flavour. Then there was the gravy a claggy mush of water and I assume flour again lacking in flavour.

I don’t often go for the jugular in these reviews as I like to find the good in every pie but this one really annoyed me. It wasn’t even well filled look at the gap there, LOOK AT IT! You could fit in another pie it’s so cavernous! This (for a premium price remember) is simply not good enough.

Pastry: The pastry was short crust on the sides and puff on the top of which I had no real issues. It would have greatly benefited from a proper gravy to help moisten it a bit as during consumption it did become dry but in honesty the pastry was not the issue here.

Brown Sauce: With it being a luxury pie I didn’t use any brown sauce, in retrospect perhaps I should have.

Overall: Yes it was massive, but it was bland, lacking in meat and not generously filled all whilst being rather pricy.

Gravy Factor: Like a melted down Smart Price Quiche but three times the price.

I should put a caveat at the end of this by saying I love the idea of seasonal pies but the execution in this instance wasn’t very good. Hopefully next time the seasonal offering from Ibrox is more of a taste sensation and this is not merely a tick box exercise to get more money out of fans. I’m still sussing out my next review at the moment. In Faro sustenance was provided in the form a hot dog topped with crisps, it sounds good but it wasn’t and I wished there was a pie instead. I love a Tartan Army trip but so far the ‘in-stadium’ dining experiences have been a bit of a let down.

These stories though are for another time so until then, go forth and eat pie! Oh, and remember to get those entries in if you think you are indeed the king of pies.

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 and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 104: The Neilston Pie

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I’m still powering through the Spanish classes at the moment so I’ve not had much time to let my meander too much but one thing I’ve still had time for is my football. Prior to this week’s match our group of merry men had set up camp in the local bowling club. Whilst supping a pre-match pint our conversation was halted by the unexpected sound of an elderly man gleefully ringing a bell.

It soon became apparent that the bell signalled the all important announcement of the pairings for that afternoons bowling session and so with the mystery solved we resumed our conversations, primarily focusing on how white all the participating bowlers jackets were only to be again interrupted. This time by a lady of later years who I can only assume took great pleasure in very sternly shushing our collective more aggressively than any person has done anything in their life ever. It was both comical and frightening but nonetheless effective as it brought instance silence and a clear understanding that you should never EVER mess with an old dear when it comes to her bowls. Needless to say 20 minutes later, and feeling like a group of naughty school children, we had finished our pints and it was off to the match we went.

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

THE SURROUNDINGS

Where: Brig O’Lea Satdium, Neilston 1-8 Pollok, Sectional League Cup, Section 5

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Price: At £1.20 this is a return to the average pricing of the 2014/15 season so nothing to really grumble about with that.

Presentation: Presented within an aluminium foil container (somewhat of a rarity at junior level) and with a medium-sized white napkin of sufficient size to prevent the foil melting into your hand and forming some kind of half man half meat robotic mandible that would protrude from the end of your arm.

THE PIE

Deep amongst the Renfrewshire hills there still are pies to be found...
Deep amongst the Renfrewshire hills there still are pies to be found…

Meatiness: This pie was huge and it was with some great relief that when I bit inside the pastry was not just a hollow shell but bursting to the seams with meaty goodness. The filling was sweet and spicy however the pepper kick wasn’t prevalent until the very end of consumption at which point there was some linger. Although the first bite was a little greasy, leaving that slightly unpleasant film on the lips that grease often does, the quality of this pie filling grew the further I munched my way through. There were some rumblings from others that I was being blinded by the (unusual for the juniors) ‘fancy’ tin foil casing but as an experienced pie connoisseur I can assure you that this was not the case, after a sluggish start on my palate this filling was very tasty indeed.

Pastry: The pastry was golden and crisp all round and did not fall victim to the soggy bottom that often befalls a tin foil encased pastry. It did become a little flimsy as you ate through but this can be attributed to the vastness of meat within and as such required one of my patented pie juggling techniques to consume successfully without spillage. The pastry was perhaps a little salty but other than that as pastry goes it was pretty sound.

Brown Sauce: HP in a squeezy bottle. How it should be at a football ground.

Overall: A big hunk of spicy sweet meat in a well-baked and sturdy pastry case that matured in flavour with every bite I took.

Gravy Factor: A hunk a hunk a tasty gravy!

Next time out will be a review from Ibrox and Meat Filled Pastries first ever ‘Seasonal’ Pie but 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. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 101: The Cambuslang Rangers Pie

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“…and then in the distance I could hear the roll of a shutter, the chatter of a forming queue. As I turned my head I gazed at the pie hut beckoning me with all its meat and pastry glory. A culinary siren song wailing in my ears, my initial despair turning to joy as the first pie of the 2015/16 drew ever near. I took my first bite and lo’ it was good.”

Meat Filled Pastries is back!

Now I know last time out (after reaching the magical ton) I said that I was retiring from the pie reviewing game so that I could focus on writing a book. I had become a little jaded and felt like the time spent on the website and its associated projects was stopping me pursuing some other interests. However after a month without the pressure of pie and a bit of better planning on my part this year I find myself rejuvenated and once more ready to bring you the best sporting pies around.

I also started coming round to the idea that keeping the website going will actually help in putting the book together, giving an underlying theme to the story so far. It means it may take a bit longer than planned, but by putting in a long-term strategy I hope it’s going to turn out to be a good wee read. The pre-ambles this season will be replaced by excerpts/updates on the book, a promotion ahead of time kind of deal plus should help keep me in check when it comes to actually finishing it.

So without much further ado, and for the first time this season, let’s rate some pie!

THE SURROUNDINGS

Where: Somervell Park, Cambuslang Rangers 0-1 Irvine Victoria, Thomas Loach Memorial Trophy (a.k.a. Friendly)

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Price: It may be a new season but it’s nice to see that you can still get a meat filled treat in exchange for a solitary golden nugget. £1 for a hot lunch is a bargain no matter where you go.

Presentation: Continuing the renaissance theme, this pie was presented on a medium-sized white napkin with the added bonus of a second layer. I imagine this was a deliberate ploy by the purveyor of pie to help protect your (and his) hands from a pastry fresh from the oven.

THE PIE

It just felt so right to have a pie in my hand once again.
It just felt so right to have a pie in my hand once again.

Meatiness: This was a very moist pie, at first when I held it I was concerned it was going to be swimming in grease but thankfully that wasn’t the case. It had a sweet after taste that usually indicates a pie with a high onion content, although that wasn’t visibly present, and on this occasion there was no kick of pepper. The texture was a little disappointing as the filling quickly turned to mush once it had entered your mouth as opposed to holding together for a little while. Take some of the moisture out the centre and you have a decent little filling here.

Pastry: This is where I felt the pie let itself down a bit. On the face of it things were very good. It had nicely golden crispy top edges and the base was well cooked and remained intact throughout. The problem, oddly, was the sides where small patches of perfectly smooth and hard pastry were to be found leaving a weird feeling on your tongue. The best comparison I could give was that of an uncooked pork rind, it’s a shame as the rest of pastry was very good.

Brown Sauce: Tangy and Sweet. I recognised the large unbranded cylindrical bottle almost instantly as one of those often found in high street frozen food stores. Did the job. (Note: I don’t know if I’ll keep this section going forward, it’s a pretty hard thing to right about creatively).

Overall: Very moist, quite sweet with a well-baked pastry in parts. The texture though was a little bit odd both inside and out.

Gravy Factor: Whisk out the lumps from that thickening agent for a little bit longer and you could be on to something good.

S0 there we go. 101. I have no real targets from here on in other than getting the book done anything else that comes my way I’ll be sure to let you know.

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 and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 57: The Rangers ‘Macaroni’ Pie

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Bursting with Meat......
A Macaroni Filled Pastry

Hello pie lovers and welcome back to Meat Filled Pastries and it’s continual quest to champion football’s only snack of choice the humble pie. Let’s address the elephant in the room straight away. I already know what you’re thinking, ‘How does he have the audacity to call this splendifirous journey of pie Meat Filled Pastries when it’s clear to see that this is a pasta packed pastry presented before me?’. Well firstly, I would ask you to take the bass out of your voice and secondly make you aware of the badgering I have been subject due to the fact I hadn’t reviewed a Macaroni Pie. So here it is, a macaroni pie, if you’re still a bit miffed I hope the small bit of upcoming pie-related word play in this further explanation will help ease your confusion.

‘Meat Filled Pastries’ is a celebration of pie, specifically pie at sporting venues across this fair land of ours. In the main these pies will be filled with meat in a variety of different concoctions that have been brought to the fore on these pages. Some of the most talked about reviews wherever I go are when pies wander from their conventional scotch format and start throwing such ingredients as steak, beans, haggis or potato at you. It’s these curveballs of content that nicely leads into the final point of this introduction. How can we, as connoisseurs of pie, really know which pie is right for us when we don’t give them all a bash; or to put it in pun form ‘Diversi-pie’. To ‘diversi-pie’ is to truly become one with the ethos of Meat Filled Pastries.

So without much further ado, and as requested by the proprietor of www.dedicaked.com your one stop shop for all things cake whether they be popped, cupped or celebratory, let’s rate some pie!

Where: Rangers v Albion Rovers, Scottish Cup Quarter Final

Price: £2.35. 15p cheaper than the previously reviewed steak offering but 15p more expensive than the also reviewed scotch effort from Ibrox. Already this pie is causing me problems on review. Is this a luxury pie? It’s price, greater than a scotch, would suggest yes but can we truly call a Macaroni Pie one of luxury on Meat Filled Pastries? At present I’m undecided so let’s move on.

Presentation: Medium sized white napkin with a snug fitting tin foil case surrounding the pastry. I actually successfully turned this pie upside down without anything falling out but more on that in a bit.

Meatiness: Erm, right…there was no meat in this pie. How am I meant to review it’s meatiness when there is no meat within? Time for some tenuous linkage. Now as we know meat in its purest form comes from animals, in the case of a scotch pie it will come from mutton. Mutton is a form of lamb. Lamb’s are most often located on farms, as are cows. Cows, another provider of delicious meaty sustenance, regularly need milked. Milk when separated is turned into two parts; curds and whey. Curds are acidified and drained resulting in the very beginnings of cheese. These are then pressed and matured to turn into the cheese that we recognise in shops, burgers and this macaroni pie that I am trying to review before you. Therefore as cheese is derived from milk which is taken from a cow which we butcher for meat then this is indeed a meat filled pastry, huzzah!

Anyway, onto the actual tasting and after a week that was very heavy on the pie consumption it was actually a nice change of pace to bite down on something that wasn’t bursting with gravy. It was very much how I had expected, a compression of macaroni in a pastry case. The pasta was cooked well and there was enough of a cheesy hit coming from it to add another layer of flavour. My only complaint was that after a couple of bites it felt rather dry and going against the usual rules I applied a splodge of tomato ketchup for moisture and as such helping the last few bites slide down easily. Was it better than a bona fide meat filled pastry? That really depends on the pie you’re comparing it against. Against a standout steak or scotch then not a chance but against a bog standard offering I would say at least this offers something different.

Pastry: The pastry was of a more complex structure than your average scotch or steak pie. Although the side and base casing weere still standard in nature there was no top. Instead a layer of cheese that had almost burnt created an extra punch of cheesy flavour which did wonders for the overall effect of the pie. On the down side though, due to the fat content within the cheese there was a little bit of tearing when taking the pie out of its tin foil case due to it melting through. However as a man who likes his cheese this was something I merrily picked away at after consumption.

Overall: It’s never going to replace a meat filled pastry but if you are ever wanting a change of taste with your Bovril then this is well worthy of your time and appreciation. It was a little dry inside but I loved the cheesy top and I could defiantly see potential in this to become something truly special with a little more of the cheesy gravy inside and the potential to add ingredients such as ham or chilli. All in all a bit of an eye opener really.

Gravy Factor: Not your usual meaty gravy here but its cheesy cousin Monsieur Béchamel. Worth a try and the type of gravy I am happy to bracket as luxury due to its unusual nature.

Well that was a bit different and it would be a fair assumption to make on your part that this won’t be the last Macaroni Pie you will see. That said the next two offering’s come from East Ayrshire and Auchinleck Talbot, will their pies be as good as their performances on the pitch? We’ll have to wait and see.

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. Something new will be coming soon.

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 56: The Rangers ‘Steak’ Pie

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Steak pie Muthafudgers!
Steak pie Muthafudgers!

It’s pie time. Luxury pie time. Another hulking brute of pastry, steak and gravy. I’ve done a lot of pie reviews recently and as such I have very little new nonsense to spew forth in your direction as a pre-amble to the main event and therefore without much further ado, let’s rate some pie!

Where: Ibrox Stadium, Rangers v Albion Rovers, Scottish Cup Quarter Final

Price: A rather hefty £2.50, a cash equivalent of 2 Junior level scotch pies and a full 50p more than another luxury option, the recently reviewed, Ayr United Steak & Ale Pie (Pie 54). A price symptomatic of the ludicrous idea that if you are a bigger club you are obliged to charge a bigger price when in fact all that you are increasing (apart from my waistband) is the profit you make. Seriously let’s think about this for a minute. How many pies do you think are consumed at Ibrox, Celtic Park or Hampden? A conservative estimate of 5000-7000 let’s say. Now how many are consumed at Cliftonhill, Newlandsfield or Ochilview? A couple of hundred. Now using a fairly basic knowledge of how business works and economies of scale, the larger the bulk amount initially purchased from the supplier is the cheaper the P.P.P (Price Per Pie) becomes. Basically what I am saying is I’m willing to wager a considerable sum that the P.P.P before selling onto the fans is far less at bigger stadia than at smaller grounds. Is that saving passed on? Erm, no. But at least the pie is of far superior quality? Well let’s move on form this digression and see before this rant takes on a life of its own and I end up with another website dedicated solely to the price of pies!

Presentation: Your standard steak pie presentation here. A medium-sized white napkin wrapped around a silver tinfoil case, although the case seemed a little battered and bruised and as a result was nowhere near as snug fitting as it would usually be as a pie with a hint of luxury in its make up. Not necessarily a bad thing, as in fact I think it will have prevented the all to familiar scald to the palm often associated with a hot pie and tin foil case.

Meatiness: Look here’s the thing it was a nice pie. The first bite produced a more mince based texture meaning a splurge of gravy landing on my lips and as I bit further in bigger chunks of shredded steak were there for my teeth to bite done on and chew. It was seasoned well a wee bit peppery with more salty than some of the other pies I’ve had on this journey but seasoned well nonetheless. The thing is I want my pie, not to be happy with being like all the others, but to stand out from the crowd and have an identity that can only be found at that one footballing location, this pie sadly did not meet that brief. Nice but a little bit soulless.

Pastry: The pastry was a mere receptacle for the meat inside. A well fired crust with a base that was soft without leaking into the tin foil case below. The looseness of the tin foil case no doubt helping to prevent the pastry sticking to the bottom of the case, a common problem often found when consuming a luxury pie. Once again it wasn’t offensive, in fact it was nice but was it going to live long in the memory? I don’t think so.

Overall: I think the thing that irks me most about paying a premium price for luxury pies in large stadia anywhere is that the addition of the word steak automatically justifies a hike in the price. If I was hungry and I wanted something to eat before or during the game it would do and I would be satisfied but unfortunately I cannot place more praise on it than that.

Gravy Factor: Bog Standard Bisto from Waitrose when really a trip to Tesco would be just as good.

Sorry that was rather uninspiring, the unplanned rant on pricing aside of course, but as you will already know from this journey I am seeking more than just taste in my pies. Hopefully the next effort from Ibrox later this week will have more to offer, I can guarantee you it’s certainly going to be different.

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 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.