scotch pie

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.

 

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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.

Pie 135: The Fauldhouse United Pie

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As promised the pie reviews are coming thick and fast with the first of two from the East in the form of this Scotch Pie review from Fauldhouse United. After Pollok’s game on Saturday was postponed due to some rather grim events in the Rutherglen area the preceeding evening a quick browse of the fixture list was required. With East Region junior football in just the teeny tiniest bit of turmoil I thought I’d take the opportunity to take in a fixture between two of the teams who have not made a move to leave the current junior set up.

Over the past few weeks there has been a lot of hyperbole around the phrase “there’s nothing quite like the juniors.” Events like the ones I encountered at Park View play in to that way of thinking.

The passing of a figure close to the club had brought his friends and family together under the main enclosure at Park View for a swig of Buckfast in his memory. The match itself was pre-faced by a minute’s silence and then a minutes applause. An act carried because “that’s how he wanted it, something a bit different.” Yes, it would be foolish to argue that Joe Punter at Ibrox, Pittodrie or Tynecastle would struggle to have arranged such a send off but to suggest that the same could not be achieved at Coldstream, Huntly or Dalbeattie seems just a little naive.

It’s a fascinating topic given the near radio silence by some of the biggest figures in the junior game, but I don’t want to get bogged down in the pros and cons of the Great Eastern Escape just now, that’s for another time, and another forum. No, for now, let’s focus on the positives and raise a glass to Fauldhouse and all the other clubs across the country, no matter what league they play in, who take their time to acknowledge their fans of the past, present and, judging by the children I saw running around in their tops at Park View, their future too.

So with that said, and without much further ado, let’s rate some pie!

Where: Park View, Fauldhouse United 0-4 Tayport, East Premier League

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Price: £1.20, pretty much the pricing sweet spot for a junior pie.

Presentation: This pie came with a veritable blanket’s worth of paper towel. If you were so inclined you could turn your pie into a tiny trampolinist tossing your pastry gaily in the air performing all manner of twists, somersaults and flips.

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Meatiness: I’ve always believed that honesty is the best policy when doing these reviews and if I’m being honest this pie was a little underwhelming. The filling seemed a little bit tight in its volume and although there was a pepper kick the linger for me was a little too brief. The texture was OK but it’s not one that has lived long in the memory. All in all, it was just kind of there.

Pastry: The pastry had a flat top to it without the presence of a hole and the positioning on the pastry was a bit higgledy piggledy. The pastry was sturdy with a slight bread like taste to it. Did it secure hold the filling within? Yes. Did it have a nice golden tinge to it? Yes. Did it blow me away? Not really.

Brown Sauce: HP. Name brand brown sauce always squeaks out an extra brownie point or two.

Overall: My expectation is that the pies at Park View are provided by one of their main sponsors Bells. My suspicion is that these are the same pies that go to supermarkets throughout the country. If financially this makes sense for the sustainable running of the club then I can get on board with it. However as a guy who has tried pies across the country, produced by places both big and small, this pie was a little short of the mark.

Gravy Factor: Meh.

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.

Pie 133: The Saltcoats Victoria Pie

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I’m making use of a rare hangover free Saturday morning to bring you another edition of Meat Filled Pastries. The original plan was to head out for a Park Run but I have been wiped this week so I’ve swapped the tarmac for typing. In two weeks time however I won’t have that option as I take part in the Glasgow Men’s 10K (the running shoes are on stand by for tomorrow morning). Once upon a time I couldn’t run ten metres without my body questioning what madness had taken over. There’s still times when that madness still descends so to keep me right I always run for the Kick Cancer’s Backside Fund in memory of my mate Smit who died aged 28 from bowel cancer.

If you like my stories of pie, think cancer is a bastard or have a few pennies to spare then the link above takes you to our fundraising site. All donations go direct to the Bobby Moore Fund for Bowel Cancer Research. We’ve raised over £40,000 since his death and I continue to be astounded by the generosity people can show. If you’ve read this and have donated then thank you.

Right, charity shilling complete let’s get into the meat of this matter and so without much further ado, let’s rate some pie!

Where: Campbell Park, Saltcoats Victoria 0-11 Pollok, West of Scotland Cup, 2nd Round

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Price: £1.70. Yes this is expensive for a junior pie but in some way, as I watched the players of Saltcoats chase shadows during an 11-0 defeat, I was at peace with this. If I have to pay an extra 20p to help keep these players playing (at the very bottom rung of the junior ladder where glory is seldom an option) for another season then no worries. I’d be the first one to bemoan a club going to the wall due to a lack of funding. As an aside Saltcoats are yet another Ayrshire based junior outfit who offer up a Killie Pie for consumption, albeit at a slightly higher price point.

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Presentation: A rarely seen in the juniors shiny silver case meant that on this, one of Scotland’s sunnier days, the pie seemed to retain its heat for eternity. A single sheet of white kitchen roll provided some respite from juggling the straight out of the oven case.

Meatiness: I think if I had to describe the filling of this pie it would be as functional. The meat was decently textured and flavoured with no stand out contributing factors. There was no discernible kick to speak of but the filling held well inside the pastry case and as my first meal of the day after a few pints it more than did the job of satisfying my hunger.

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Pastry: Again another functional piece of pie making, kudos for ensuring that the pie was sealed well enough that it didn’t stick to the bottom of the tin and it did have a nice crisp texture to the bite. The kind of crispness where you can break a bit off and dip it into the condiment of choice atop of your pie. Which brings us neatly to…

Brown Sauce: I was a bit reckless with my squirt and so a thicker than normal layer of Asda’s (I think!) finest added the vinegary, spicy tang that only brown sauce can.

Overall: If you’re hungry and want a pie. This will do the job.

Gravy Factor: Standard Bisto.

Another pie bites the crust (love a pun!). I have a bridie review lined up next from my hometown club and the Southside’s finest, Pollok. I’ve decided that whilst the junior season wraps up I’m going to get through as many pastry reviews as possible knowing that I have a couple of long reads and a World Cup of Scran to look forward to.

But 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. 

 

 

Pie 132: The Hurlford United “Onion” Pie

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Sometimes, I forget where I have and haven’t eaten a pie before. Well that’s not strictly true, I will have almost always have eaten a pie but have I reviewed it? My latest trip to Hurlford United is a good example of this occasional quandary.

I have visited Blair Park a number of times since I started this website/blog/travel guide of Scotland’s most random villages and towns and I know that I had at least written one review of their standard Scotch Pie. I also knew that they stocked the infamous Killie Pie, or The Kilmarnock Pie to use modern parlance, but I had never reviewed it here as naturally, I waited until I had reached this pies natural home of Rugby Park, which turned out to be just a few weeks later.

Some places are known for their variety of pastries. Offering not only pies in a variety of flavours but sausage rolls, pasties and bridies too. Others less so often focusing on one core product, the majestic Scotch Pie. Hurlford United (in my head anyway) were always somewhere in between so it was with some slight befuddlement in my voice I responded with “Aye mate!”, when propositioned with an Onion Pie from their Pie Hut that greets you as you enter the ground. How had I missed this? Has this always been here? Have I been depriving myself of the best pastry that The Ford have to offer for years? I had to know!

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

Where: Blair Park, Hurlford United 3-3 Pollok, West Superleague Premier Division

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Price: £1.50. As previously discussed in my most recent review from Bathgate Thistle a quid and a half is a growing trend in the pie pricing world. Onion Pie’s are a particularly strange breed when it comes to categorising. In theory it’s a luxury pie what with it not being a Scotch Pie pure breed but at the same time it’s essence is essentically scotch with some onion chucked in and so my expectation would be that the price remains much the same. In most cases (including this one) that is always the case and even if you were to grumble you’re still only paying £1.50 for a hot lunch of perfectly balanced carbohydrates and protein. Never to be sniffed at.

Presentation: There seems to be an excess of napkins floating around the junior football scene as for the second review in a row I was presented with not one, but two sheets of white paper goodness. The added benefit being that you not only get to have a napkin to hold your pastry in but you also have an almost un-splattered second one to clean your top lip.

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Meatiness: So with an onion pie, I always find that the ratio of meat to onion can vary. Anywhere from 75/25 in favour of meat to more than 50/50 in favour of onion. I don’t think there’s a right answer on this as it totally depends on the type and pungency of your onion but for me a good ratio can be told by the smell of the pie, and this pie, undoubtedly had an oniony tinge on the nose and with further inspection it’s presence clearly visible ingredient as a pastry filling. Once I took my first bite there was a slight hint of sweet onion flavour however what was more predominant was a fiery pepper kick, for me a bit too strong as it overpowered the meat, which whilst had a fairly decent texture, lacked the oomph to compete. The onion also soon wilted against the power of pepper and by the end the kick had turn to a slight burn in the back of the throat. Which ultimately, was a little bit disappointing.

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Pastry: The pastry was a little patchy but had crisped up nicely on the top edges to a lovely golden colour. What was a joy was the unexpected chew of a jerky like substance that had boiled out of the pie a little, like a little nugget of fatty onion flavour. The tell tale two holes of an onion pie were also present and all in all at no point did I fear losing the meaty morsels within.

Brown Sauce: Hands up! I can’t remember the brand but given the taste and appearance it’s slightly vinegar tang added a nice layer to the overall eat.

Overall: Variety is the spice of life so it was good to see another pie offering from Hurlford United, if I was to eat one of these again I’d like to see a little less of that pepper spice just to smooth out the taste.

Gravy Factor: Onion Gravy with a hefty kick!

I think it’s fair to say I haven’t fully got back in to the rhythm of regularly writing. I have quite the backlog at the moment of ideas and concepts but when I hit a mental block I always ensure there’s a pie or two in reserve to try to get the juices flowing. With that in mind I have another review from Ayrshire coming in the not distant future, this time from Saltcoats Victoria, the games are coming thick and fast, and where possible I’m hunting out a new review before the season ends but 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.