scotch pie

Pie 152: The Partick Thistle Pie

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Back one again with the Scottish pie master,

Brown sauce dribble, meaty in the middle.

Back one again with the Scottish pie master,

Brown sauce dribble and the meat filled pastries,

and the meat filled pastries,

and the meat filled pastries,

and the meat filled pastries…

That’s right we are back once again with another pie review from Meat Filled Pastries. Much to my surprise pie 152 sees a first review from Firhill, home of Partick Thistle and for this visit, the home of the SSE Women’s Scottish Cup Final between Hibernian and Motherwell. I’ve gone on quite a bit about the need for people to support the women’s game and for those that run it to do their bit by making sure that the match day experience in as enticing as possible. It certainly feels like strides are being made in both those regards and I’ll be interested to see what the numbers are like when I see Scotland take on the USA on Tuesday 13th November at whatever they are calling New Love Street these days.

One of the biggest challenges women’s football faces in my eyes is how to address the quality gap from the very top of the domestic game (Glasgow City & Hibernian) to the rest. Whilst there was no doubting the Leith Lassies fully deserved their 8-0 win against the Women of Steel (love that nickname!) it did somewhat dampen the spectacle to see one side 3-0 up after only 15 minutes. Of course the game could have went differently but a quick look at the SWPL1 table shows that there is a gap there for the chasing pack to address.

Quality of competition not withstanding I’m really interested to see what impact the new entry criteria for next season will have on the – and I hate to use this word – product. 2019 is shaping up as a big year for women’s football in Scotland and I really hope that those in control grasp the opportunity to turn everything up a notch, not only for the fans but for all involved with their clubs too.

It’s also World Scotch Pie Championship Judging Day this week and this year’s event has had the good grace to fall on my birthday so whilst there won’t be any cake I will no doubt be pie-eyed by the end of the day.

That’s it for the pie-atribe this week so without much further ado, let’s rate some pie!

Where: Firhill Stadium, Hibernian Ladies 8-0 Motherwell Ladies, SSE Scottish Women’s Cup Final

Price: At £2.40 this is one of the more expensive scotch pies that I have had during my adventures. It will be interesting to see with the requirement for catering in the SWPL going forward the pricing strategy implemented by Scotland’s top female clubs.

Presentation: This scotch pie was presented in a tin foil case, common in the upper echelons but less so in the juniors, and with a small white napkin taken from one of those dispensers you see at large stadia.

Meatiness: This was a generously filled scotch pie. The meat reached almost every nook and cranny inside it’s pastry walls. The texture was both crumbly and firm meaning that each bite held well on initial impact before easily giving way as you made your way through. There was also a good pepper kick to this pastry, something has been feeling absent from the last few scotch pie reviews I’ve done. Not too strong to cause any harm to the overall taste experience but just warm enough to give your taste buds a little thrill on what was a pretty cold Sunday afternoon.

Pastry: The most impressive thing about this pastry was that it did not stick to the shiny base below. It was also golden on top with some lovely crispy edges accompanied by a little steam hole to give the filling some room to breath. Whilst the pastry didn’t stick it was perhaps a little soft on the bottom but it was nothing that would be of detriment to the overall eating experience.

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Brown Sauce: Small sachets of brown that helped bring the appropriate level of zing to this pastry party.

Overall: Good pastry with a generous and well seasoned filling that was complimented by a peppery kick means that this was a very good pie indeed, even if it was £2.40.

Gravy Factor: A scotch pie worthy of a cup final.

This was a top pie from Firhill. They actually had quite a wide range to choose from but for me it’s important that I always continue to give reference to the core pastry product, the one that you will find everywhere, the scotch pie. That said for those fans who do enjoy a bit of deviation you are in for a treat as next time out I review a bridie from Ardrossan Winton Rovers in the Scottish Juniors.

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. A contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert and hosts “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 150: The BSC Glasgow Pie

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So here it is. Pie 150!

I thought about going through the key stats of this “achievement” but I’ve instead decided to let the numbers speak for themselves in the form of this snazzy little infographic.

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It’s worth pointing out that I’ve gone for the cheapest/most expensive since the start of 2018 to negate the effects of inflation etc. There has been cheaper, there has been more expensive (although none more expensive in Scotland than the pie highlighted above).

When I started this it was just a bet, a way to pass the time, but over the years it has become a useful tool not just for me, but hopefully for others too. It’s kept my writing eye in when the new ideas stopped flowing and it has led to me becoming a regular judge at not just one but two national baking and pie making competitions. I’ve got to meet and talk to new people whether it be in the game or across the industry and I’ve been able to do my bit to help raise the profile of clubs who don’t always get a shot of the limelight throughout Scottish football.

There has been times where I’ve needed a break. When I’ve been worn out by pie and being known as the “pie guy” has certainly had its pluses and minuses but all in all I enjoy this and any time somebody acknowledges it or boosts my ego with a little bit of praise it emboldens me to carry on, evolve and to continue to support those who are going about their own personal adventures where I can.

For Pie 150 I thought about being fancy, trying to go to some far-flung place to have the ultimate pie experience, but then I thought about it and realised that would be wrong. It would be against one of the core values that I attribute to this site, championing the unheralded and unglamorous in the hope that it encourages a few more fans to visit or it sticks a couple extra quid in the till when matchday hunger strikes. With that thought firmly embedded in my mind I layered up and headed to Alloa for some Friday night football action and to see BSC Glasgow take on Vale of Leithen in the Lowland League.

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

Where: Recreation Park (aka The Indodrill Stadium) BSC Glasgow 4-0 Vale of Leithen, Scottish Lowland League

Price: At £2 this is perhaps a little bit expensive given the level but from what I could make out this was a circumstance of the home side sharing their ground with Championship side Alloa Athletic. As a footnote it was such a tease to see the list of pies on offer when the Wasps were at home but to then know that they weren’t on offer here. The Black & Gold Pie in particular had my interest well and truly piqued.

Presentation: A fitting style for pie 150 as it was presented simply on a large plain white napkin. A bit of understated grandeur never goes a miss.

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Meatiness: This was a well filled pie although for me the texture was a little off. I think this was a result of the mixture being over worked prior to baking and perhaps the chosen bread based padding being a little too prominent in the mix. This led to a fairly solid block of meat that under the pressure of the bite also appeared to crumble quite quickly. The flavour was there though. It perhaps could have benefited from a bit more seasoning via a twist of salt and a crack of pepper but if you were blindfolded and asked to guess what you were eating you would know it as a scotch pie, something that time has shown me hasn’t always been the case.

Pastry: The pastry was interesting. It was fairly neat however did have a slight chew to it. On further review the base and sides in particular had a deep golden brown glow to them that made this pastry look fried as opposed to baked, most likely as a result of there being too much fat in the pastry dough causing a fry effect in the oven where the pie had tucked the baking tray. That said in the main it held together with only the last couple of bites requiring some nimble finger work to prevent spillage.

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Brown Sauce: Did the job that brown sauce should do. As the sauce was held in a mystery brown squeezy bottle the brand of this codiment seems destined to remain forever unknown.

Overall: It wasn’t perfect. The filling needed a boost and the pastry a little more work but overall the elements for a good scotch pie were there. With a little more love this could be very good.

Gravy Factor: It’s pie 150 and I’m feeling generous so let’s call it good gravy.

So that’s pie 150 in the books. I’m currently contemplating some re-reviews of the early pies but I’m also currently working on some other projects so will see what happens. This blog has always been about having a bit of fun and shining a light on the many wonderful football clubs across our fair land so as long as that’s still happening I’ll be happy.

One last thing before I finish. I just want to say thank you. Thank you to all of you who read, follow or ask me about my life of pie, without you this probably wouldn’t be half as much fun. I hope I can continue to keep you entertained but for now all that leaves me to say is…

Until next time, go forth and eat pie!

Peace and love.

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 and  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.

Pie 145: The Easthouses Lily Pie

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Welcome to another meat filled adventure as we continue our journey into the heart of matchday cuisine. This time out we find ourselves in the land where the Borders and Lothians meet as Easthouses Lily take on Hawick Royal Albert in the newly formed EOSFL – Conference A. One of three leagues formed as a result of the great junior uprising that occurred in the summer of 2018. Don’t know anything about it? Then why not pre-order the latest issue of the The Football Pink (here) where I go into depth about the summer that was on the junior football scene in Scotland. It’s only £3 and there’s tons of other stuff too in this Brexit themed issue.

Also, rather excitingly, I now host a weekly podcast on the Heart & Hand Network looking at all things La Liga, this goes hand in hand (no pun intended) with my role as the Iberian Expert on the European Hangover and my weekly Iberian contributions to their website too, which – if you fancy it – you can find here.

This week I again take to the mic on the Nugent4Nil show with Robert Burns on Pulse FM where it will be the usual mix of pie and junior football based nonsense. If you want a listen you can tune in on Thursday night 7-8 using the old school wireless on 98.4FM if you’re in the region or online via the Pulse FM website if you live further afield.

Adding in the pie review you’re about to read, my desire to get a book done, get a regular La Liga feature column up, my weekly Infographics for Pollok, training for the Great Scottish Run and having a real job to deal with it’s all go at MFP Towers just now. Feels good but.

Anyway that’s all the shilling done for now, so without much further ado let’s rate some pie!

Where: Newbattle Complex, Easthouses Lily 1-0 Hawick Royal Albert, EOSFL – Conference A

 

Price: At £2 this could be viewed as tad on the dear side for a non league pastry however I have often said given that the provenance of the pie will be more traceable and the need for funds at this level more pressing an extra 20p or so isn’t really too much of a concern compared with some of the high priced atrocities that can be found in far bigger stadiums. Again a steak and scotch pie cost exactly the same here!

Presentation: Ever had a pie in a paper bowl? Well now I have. It looked great for framing a picture of the pie but is a little odd, small self service serviettes were available from the counter beside the pie stall and I did notice that later the bowls were replaced with paper plates. If this was an attempt to use up stuff they had lying around then I commend the intuition but I’d still say that a napkin is plenty.

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Meatiness: This was a tasty pie with a well textured meat filling. It didn’t have much of a pepper kick to it but had just enough spicing for it to pack some punch flavour wise. Absolutely nothing wrong with it but as you can see nothing to get overly verbose about either.

Pastry: The pastry held the meat well although was a little bit over on the bake meaning that the bottom was a tad chewy. There was some boil out present but personally, despite it being frowned upon at pie judging competitions, I like a bit of that as it often adds some character to the pie and sometimes a wee extra spike of something to the flavour.

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Brown Sauce: I think I got salt and sauce’d here as the brown sauce was a vinegary assault on my west coast tastebuds almost ruining the pie. In retrospect, given Easthouses location east of Edinburgh I should have used my noggin and perhaps given the sauce a miss here.

Overall: Decent pie, just watch out for that brown sauce.

Gravy Factor: Good Gravy.

One last thing before I wrap this review up and that’s a nod to the views from the far side of the Newbattle Complex ground out onto the Pentland Hills. Views like that are often the making of a lower league adventure and as the late summer sun came down it was hard not to find myself thinking that Scotland is awfy bonny sometimes. Next time up will be a review from Lesmahagow as they loooked to cause an upset in the Sectional League Cup.

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. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast and  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.

 

 

Pie 141: The Renfrew Pie

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Welcome to the latest edition of Meat Filled Pastries, Scotland’s only premier football pastry reviewing website. The season is now fully underway in Scotland and given the sun is still shining that little bit later I’ve been able to build up a bank of pastries for your perusal over the next few weeks.

But for now a question for your consideration. When do you have a pie?

Do you have it at the start to help soak up some pre-match beverages safe in the knowledge that you won’t miss any of the game or do you wait until half time and gamble on the queue going down quick enough so that you’re back in your spot before the action re-commences? Some, the most gambly of gamblers, will wait until after half time, avoiding the queues but also running the risk that there will be no pastries to be found.

Routines exist across the globe. When I lived in Spain I was often amazed about some aspects of a fans match day repertoire but perhaps none more so than the tradition of “El Bocata por el Descanso” – the sandwich for the break – where even the mere suggestion of eating your jamon or chorizo piece before the mid game interval would be met with utter contempt. However as soon as the referee has removed the whistle from his lips to signal the end of the first 45 minutes en masse the crowd will go into their polybags brought from home, unwrap the tinfoil and tuck into the sandwich of their choice, no doubt explaining during each chew how much of a “puta” the referee is because nothing excites a Spanish fan more than being antagonised by the arbitro’s performance.

For me, I prefer the before match approach, it almost always guarantees receipt of a pastry which is helpful when you run a website reviewing them and – on a Saturday at least – it will double as my first “meal” of the day. So on arrival at New Western Park, that’s exactly what I did.

Which means, without much further ado, let’s rate some pre-match pie!

Where: New Western Park, Renfrew 1-1 Pollok, West Premiership

Price: At £1.50 this pie was once again in the junior pie pricing sweet spot. As an aside, I noticed that the steak pie, usually deemed as luxury on these pages, was exactly the same price. Bargain.

Presentation: In a recent review of the Kelty Hearts pie I had commended the Fife club on their use of colour coordinated napkins. At Renfrew, who’s large napkin was of substantial size to hold and mop with, it was not blue or white (the team’s colours) but a bright sunflower yellow. Given the proximity of IKEA to this ground, would I be wrong to speculate on the influence the Swedes may have had here? Almost certainly but I’m doing it anyway. Good napkin though.

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Meatiness: This was a pie that, for me anyway, hit all the right notes. The meat was of the right texture with a nice moistness to the fill meaning that it both held together but also broke away quite easily. It was also very savoury with a slight pepper kick to it as you went through without the heat ever building to anything more than a hum. I thought it was pretty good.

Pastry: This pie had a smooth top with no steam hole present. The edge was crisp on top and the base solid. There were a few cracks in the side of the pastry bringing it’s overall structural integrity into question and the top was perhaps a little thick but in general I would say that it was more than satisfactory.

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Brown Sauce: After the Cumbernauld Colts debacle we returned to routine with a splash of brown sauce to help enhance those spiced meat flavours.

Overall: Tasty meat that I did find myself keen to take another bite of with pastry that did the job despite a couple of small flaws. Feels like a while since I’ve been able to review a good solid scotch pie, but I would say this was one.

Gravy Factor: Ahhh, Bisto.

So a decent effort from Renfrew and the junior pie adventures continue as next up we have a behemoth of a steak pie from Troon FC before something a bit different from the senior ranks.

Until next time though, 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.

 

Pie 140: The Cumbernauld Colts Pie

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Welcome to another edition of Meat Filled Pastries and my first foray into the Lowland League this season but before we get into that let’s talk about the Fringe. Edinburgh’s month-long festival of comedy, music, dance, arts, cinema etc. is not somewhere you would usually associate with the humble pie. I mean, there will almost certainly be a food stall or two offering you this meaty staple and the word pie itself is rife with the kind of innuendo that an easy joke is made for – I should know – but all in all, barring a rather grisly murder reference in the Shakespeare tragedy Titus Andronicus where two victims are baked into a pie, it isn’t necessarily renowned for its theatrical prowess. Enter The Pieman Cometh. A Scottish football comedy that I took a trip to see during the week.

It’s safe to say that I may have been one of the few people to fit into the middle part of their target audience Venn diagram, given my love for both football and pies, and if I didn’t know better then I would have thought this play had been wrote specifically with me in mind. Like most shows of which I have no prior knowledge of I went in with fairly low expectations but I am pleased to report this was actually pretty enjoyable. The story is an often told one around the pitfalls of football finance and for some it will be all to familiar. Although there was nothing overly ground-breaking the perspective and narrative were both good. Some of the characters especially the elderly fan were strong and in this instance particularly relatable. The jokes came round often enough to keep you going and although the ending felt a little abrupt I’d recommend it as a decent way to spend an hour in Edinburgh especially if you have a fondness for football.

Arts critique out the way let’s move on to some more familiar ground, and so without much further ado, let’s rate some pie!

Where: Broadwood Stadium, Cumbernauld Colts 3-2 Kelty Hearts, Lowland League

Price: A fairly substantial £2 for a scotch pie sees this pastry priced more at a Scottish Championship level. It’s also extremely prudent for me to mention that I had to wait until just before half time for my pastry which – given the Friday night kick off – was also doubling as my dinner. I also noticed that they ran out before the half time interval was over, always a bone of contention for football fans.

Presentation: Presented on a medium-sized, if perhaps a little thin, white napkin. Just enough to support the pastry during consumption and mop up your face afterwards.

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Meatiness: On first appearances I had my suspicions about where this pie came from, but what my meat filled trails have always taught me is always to take each pie on its individual merits. This pie was pretty good. The meat was well textured and had a good hit of pepper on the after bite. It was also the first pie in a very long time that had a little greasy dribble fall down my fingers. Not necessarily a bad thing, and in some ways it was weirdly nice to see the fat almost instantly harden in the ever Siberian-esque Broadwood conditions. It was perhaps a little flat in terms of quantity when checking the ratios against the pastry but all in all was tasty enough.

Pastry: This pie had a perfectly smooth top and the trim had earned itself a nice golden colour in the oven. Both the lid and base though were perhaps a bit too thick and as a result were slightly under done and a little bit doughy to the bite. It was however incredibly sturdy and I had little fears about losing and filling to the cold stone terracing below.

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Brown Sauce: Yes, the pictures don’t lie. There was no sauce options on offer here. I don’t think in over six years of reviewing pies this had ever happened before and I’d hope it doesn’t happen again.

Overall: This pie tasted pretty good but the pastry was a little thick and the lack of condiments and running out are both match day catering faux pas’. Having managed to get one though I was happy enough.

Gravy Factor: I missed my brown sauce.

So a decent pie with a few teething problems on review of the overall pastry eating experience. Next up a return to the juniors for the first day of the new West Premiership season and a review from Renfrew.

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. 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.

 

 

 

 

 

Pie 139: The Kelty Hearts Pie

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Hello pie fans and welcome to another edition of Meat Filled Pastries home to all your football scran needs from Scotland and beyond. For this week’s review I headed east to Kelty in the Kingdom of Fife to see how the newly promoted Lowland League side are shaping up and to also get a look at how the club has transformed itself over the last couple of years since it’s decision to leave the junior ranks and seek pastures new in the Scottish senior football set up. I cover that very topic in the next edition of The Football Pink  (of course I’ll be punting that on you in the not too distant future) and so won’t dwell on it here but would like to take a few lines to share a couple of observations from my visit to New Central Park.

The first thing that strikes you is the – and I hate using this word in a football context – branding. You would have to be blind not to know that you were at the home of Kelty Hearts. Along with the name of the club and crest plastered on any free bit of space the ground itself is awash with support from local businesses. I go to a lot of lower league football and never has a ground looked more like a Mexican football shirt than the barriers and walls here. The final thing to notice, and you will notice it, is the construction of a new all-seater stand, replacing what was before a fairly small piece of covered terracing. The Kelty Hearts twitter feed shows the transformation in tweet form and the difference is clearly there to be seen. This is a team, that on the face of it, are going places.

Whilst I wish Kelty Hearts success on their new adventure, I of course am even more interested in is how good their pies are. So without much further ado, let’s rate some pies.

Where: New Central Park, Kelty Hearts 4-1 Brora Rangers, Friendly

Price: £1.50 for a scotch pie. This seems to have evolved into the pricing sweet spot for a top level non-league pie. Considering that in your local butcher these can retail from anywhere between 80p to a £1+ per pie it’s really not much to pay for a hot lunch.

Presentation: Going back to that branding for a second and the presence of a medium-sized napkin that was not white but maroon, just went to show the thought behind the Kelty project.

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Meatiness: This pie was an interesting one. Focusing on the meat first and the initial taste was very good. A savoury hit of loosely textured meat with a subtlety of spicing that was all in all a very pleasant bite. As I continued to make my way through my 3pm lunchtime snack I noticed an ever growing build up of salt in each bite. At first the strength of this was fine – I’m OK with a generous flurry of salt usually – but the closer to the end of the pastry I got the more that slight hum turned into a crescendo that eventually drew most of the moisture out of my mouth leaving me to reach for a cold beverage. I’m almost certain that this wouldn’t have been the norm and more an over-zealous hand when making the filling. Sometimes you give a pie the benefit of the doubt, and on this occasion it seems the right thing to do as up until then we were on to a winner.

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Pastry: The pastry was a lot darker than you would usually have on a scotch pie, not as a result of an overbake but of something else, that despite six seasons of doing this I am unsure of exactly what. It would be remiss of me not to mention that the pastry walls were lacking a little in structure almost splitting exactly into quarters meaning that a little juggling was required but it all tasted fairly good.

Brown Sauce: HP – best of gear.

Overall: Rein in the saltiness and sturdy up those walls and you have yourself a pretty decent wee pastry here.

Gravy Factor: Mibbe just a few granules too many.

So that’s the second review of the season in the bag. As every season goes by it becomes that little bit more difficult to find new pastries whilst also regularly following your own team especially when they become settled in a league so I’m toying with the idea of doing some re-visits of previously reviewed pies. Especially some of the earlier ones where the reviews were mere footnotes compared with some of the behemoths that now can occupy these pages. Hopefully though I can keep those new pies coming.

Until then though, 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 Spanish football expert. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.

 

 

 

Pie 137: The Glasgow Perthshire Pie

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So here it is, my last pie review of the 2017/18 season. A season that has taken me across Scotland and Spain with some stop offs in Germany and Portugal along the way. I went to my first game back in July with no inclination to start doing the pie reviews again as I thought it had run its course but I’m glad I’ve come back to it. It’s helped to re-kindle what has sometimes felt a lost love for writing and whilst I still struggle to juggle real life with my aspirational one I feel I’m slowly starting to win the battle.

I don’t believe in recapping what I think has been the best or worst but instead reflecting on the opportunities it has presented to date and the new people that I’ve met whilst focusing on what will be hopefully forthcoming in the future, pie related or otherwise.

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

Where: Keppoch Park, Glasgow Perthshire 1-2 Pollok, Central League Cup Semi Final

Price: Advertised at £1.50 the total bill of £3.20 for two pies and a bottle of water (advertised at 50p) would suggest that this pie was £1.35 which doesn’t seem right at all. For the sake of this piece let’s call it £1.50. Maybe I got it wrong.

Presentation: It always seems fitting to book end the start and end of the season with the ever classical medium-sized white napkin. It always does the job.

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Meatiness: This was a well filled pastry. The texture was good if maybe a little loose meaning that on a couple of occasions a bite was followed by a quick juggle on the bottom lip to ensure that the meat didn’t hit the grass bank beneath me. There was a light pepper kick to this pastry that didn’t have much linger to it and overall whilst there was a hint of meaty flavour it perhaps lacked a little punch overall.

Pastry: The pastry was crisp and had a nice golden tinge to it but as can be seen in the pictures had a few cracks in the side walls meaning the structural integrity of the pie was let down a litte. That aside though there was nothing wrong with it from a taste perspective.

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Brown Sauce: Missed the brand but came in one of the large squeezy bottles you would often see at food vans and cash & carry’s alike. Did the job.

Overall: Generous filling that perhaps needed a little bit more oomph.

Gravy Factor: Just a spoonful shy of the perfect  flavour and consistency.

So that’s it, another season in the books, but keep your eyes peeled on the site during the off season as my evolution to more football and food based content continues with the next two installments in my International Soccer Scran Series. I might throw a couple of World Cup things in there too.

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