scotch pie

Pie 128: The Rossvale Pie

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They say there is nothing quite like the magic of the cup and in many respects that is true. In junior football at least, a great cup run can have a galvanising spirit not only on the club but the surrounding community too, with crowds gradually swelling as the rounds progress. For the supporter there are a few reasons that make cup football just that little bit special and it continues to baffle me that in the Premier League managers and owners seem happy with a 12th place finish and spending the last few weeks of the season mindlessly plodding along in the hope that fundamentally achieving nothing amounts to something.

The first reason, is the chance of something a bit different. There’s an old adage that familiarity brings contempt and in Scottish senior football in particular, where most teams play each other a minimum of 4 time a season, the change of drawing anyone outside of your league adds a certain level of excitement. In junior football, where the leagues are regionalised, there is no other competition other than the Scottish Junior Cup that could see teams traverse the country in the pursuit of glory from Burghead to Girvan and everywhere in between.

This brings us to reason number two, the away day. Now for some fans the cup draw should bring an endless run of home fixtures against teams they could easily dispatch. That for me is the ultimate disappointment and as far as the cup goes I’d take a 4 hour coach ride north over a walk round the corner on Scottish Cup day, new ground, new places and of course, new pies.

Pollok’s away tie to Rossvale was somewhere in between, a fairly regularly drawn foe from a lower division that was just a short 15 minutes’ drive from my Southside home. Luckily for me though, I hadn’t yet sampled a pie and so with gusto to Springburn I headed.

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

Where: Petershill Park, Scottish Junior Cup 4th Round

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Price: A second consecutive junior scotch pie at just one pound. Bargain.

Presentation: So I’m going to do a bit of assumption making here. When I arrived at Petershill Park I was interested to observe a fairly frustrated looking Burger Van vendor at the bottom of the quite substantial hill the pitch sits on. On entry to the ground it became apparent that nobody was holding a Bovril, or soup, or even worse a pie. 15 minutes later and the polystyrene cups and what looked like bags of pick’n’mix started to appear. Knowing that this could be my chance I headed over to a now open kiosk within the ground where two woman were bringing in crates of pies. Why’s this story significant? Because when you were served your pastry it came, not in a tin foil case or adorned with a white napkin but instead in a small white paper poke. I suspect some quick thinking had occurred and if so kudos has to be given in resolving the issue so quickly.

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Meatiness: Sometimes you can wax lyrically about the filling of a pie, other times you have to accept what you have been given is a perfectly good and tasty meat filled pastry product. The texture of the mince, spot on. The pepper kick, gentle and lingering. The grease, enough to be moist without a fatty flow creeping down your palm. This was not ground breaking but it was everything a scotch pie should be.

Pastry: Crisp and well baked throughout, sturdy enough to hold the filling during each bite. There was a golden tinge along the top edges and although the top was a little loose this in some way helped to cool the pie on its removal from the bag. Solid job.

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Brown Sauce: A wee sachet of the same brown sauce that I get in the work, completely irrelevant but entirely truthful factoid there for you.

Overall: Everything you’d expect from a scotch pie, meaty, little peppery and didn’t fall apart at the seams. I am however left with but one question as to whether the pie came from McGhee’s since the well-known Glasgow bakery is one of Rossvale’s principle sponsors.

Gravy Factor: Would go well with chips and beans.

A solid effort from Rossvale, and an example of how keeping a scotch pie simple can sometimes be the best thing. In an effort to expand my repertoire my next offering will be a Portuguese Football Scran Special focusing on the match day treats consumed during my trip to Lisbon where I took in Benfica v Rio Ave. I put it to you whether this was something that you were interested in and the unanimous feedback from Instagram and a strong favourable rating on Twitter means that this will be the first time I have written about non pie things on this site.

However until then, go forth and eat pie.

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. 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.

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Pie 126: The Clydebank Pie

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You know who doesn’t get enough credit?

Lower League pie stall workers.

Welcome to another edition of Meat Filled Pastries as we get back on more familiar ground with a Scotch Pie from Clydebank FC, more of that in a moment, but first an open declaration of thanks to those men, woman and children who forego any desire to take up a hobby or actually watch a game of football and instead spend their Saturday afternoons helping to feed a few hundred or so hungry supporters come rain or shine.

Often these individuals are friends and family of club staff, roped in one day as a favour but can still be found standing there twenty years later, as integral to the fabric of a football club as the often more heralded kit men and groundskeepers. Without these soldiers, no tongues would be burnt on a roasting hot Bovril and no pie would be on offer to help soak up the hangover or temper the effect of a few away day beverages.

To say it was wet on the day of my visit would be an understatement. Despite two pairs of socks and an un-ripped pair of shoes my toes had turned to ice and the rain lashed in fits and starts against the hardy few unwilling or unable to fit under the small shelter on the far side of the ground. I was late, and the crowd was large, so on arrival I headed straight to the freight container doubling as a pie stall behind the main clubhouse to get a pie and some heat.

The queue was long and as I stared at the opening where the food and drink were being delivered I was surprised to see just one girl, no more than 16, valiantly dealing with the wet and hungry hoards. She was a whirr of activity juggling pies and teas whilst trying to re-stock a rapidly decreasing sweet and crisp section. Football fans can be brutal in these circumstances, but on this given Saturday, despite the wind and the rain, our heroine was treated with nothing but thanks and support from a group of people who realised they would never want to be the other side of that counter.

Clydebank Pie Lassie, I salute you and all your pie providing peers because without you this near 5 year journey of pie based nonsense may have ceased to continue. Thank you.

With my pie now safely in hand it was time to get down to some serious business, and so without much further ado, let’s rate some pie!

Where: Holm Park, Clydebank 0-1 Pollok, West Superleague Premier Division

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Price: £1. A 12 sided bargain if ever there was one. You could buy 2.7 Clydebank Scotch Pies for the price of one (fairly awful) Queens Park Cheese & Onion Pie.

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Presentation: Such was the demand for pies at Holm Park that when it came time for me to be presented with my pastry the white napkins were gone and had been replaced with a sheet of floral kitchen roll wrapped around the pie creating the effect of a meaty pass the parcel. There was only going to be one winner though in this game and that was me!

Meatiness: There was something a bit different about this scotch pie. The meat inside was in the form of a fairly solid block more akin to a burger than the more crumbly nature that ground mince usually provides. I’d also say the taste was more predominant in beef than any combination of the former with lamb or mutton. The block texture did mean the pie was filled very well and although the meat itself tasted both meaty and savoury it didn’t have the gentle pepper kick I so often crave. It was definitely worth eating, just not what I was expecting.

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Pastry: My intrigue continued with the pastry, golden brown and very crisp but not burnt with almost a biscuit texture to it which did make the pastry come away in small shards as I chewed. It was certainly sturdy enough to hold the meaty goodness within, something that I was thankful for as I juggled the pie and my umbrella between my hands whilst trying to grab a bite.

Brown Sauce: HP. The best kind, although due to the rain far more copious an amount than I would usually aim for.

Overall: This pie did the job of filling the hole that a lack of breakfast provided but I have an inkling that the pie source may not be that of a butcher or baker. That said, in today’s football food climate a quid for a pie is nothing to be sniffed at.

Gravy Factor: Consistently Gravy.

So that’s another review in the books, and speaking of books, I have a genuine ambition to finally nail down something that marries this journey of pie with my adventures in the world of football. I have a couple of concepts down but they need some fine tuning and a heavy dose of planning on my part so we’ll see how that goes but until next time, go forth & 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 125: The Greggs Pie

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Happy New Year from MFP Towers. I hope you all had a smashing time bringing in the bells whether you were out partying or having a quiet one. I hope that 2018 brings you all the joy you can handle and the success that you desire. I spent the bells on the top of a hill watching Reykjavik come alive with fireworks for a genuinely jaw dropping hour or so but now I’m back and it’s time to kick 2018 off with a bang by reviewing the one pie that has ruled the high street for as long as I can remember. It’s time to rate The Greggs’ Scotch Pie.

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

Where: Greggs. They have over 1750 locations throughout the UK but mine was purchased on Victoria Road, Glasgow.

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The Social: Website, Instagram, Twitter.

What’s it all about?: The largest bakery chain in the UK, Greggs is synonymous with providing you an array of pastries, sandwiches and sweet treats to go. However for every glorious Festive Bake there has been a not so glorious Chicken Katsu version has followed. But the big question is, as the UK’s favourite purveyor of pastry, how does their Scotch Pie fare?

What was on my plate: No plates at Greggs, instead it comes in a paper bag, with this particular bag still sporting the festive colours of red and white. Something which I had never considered until now was how odd it was that they never give you a napkin to capture the cascade of crumbs, grease and sugar that many of the bakers snacks cover you in. It’s actually kinda baffling.

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Price: £1.15. Inflation, rising costs and a little bit of greed may have meant that the cost of a Scotch Pie at Greggs surpassed the £1 mark a long time ago but it is still a relative bargain for a hot (more on that shortly) meal.

Let’s get some eats: Now before we go into the meat of this pie matter I think it’s important to address something that is very much specific to Greggs: the temperature of your pastries. I have purchased the majority of my Greggs in the Greater Glasgow area and over the years I have learned that there are not one, not two but three different temperatures in which your pie can come in:

  • Furnace Hot: This is where your pastry has gone straight from the oven and into the glass display cabinet, sometimes if you are lucky you will see this very action take place among cries of “WATCH YER BACK AGNES I’VE GOT A HOT TRAY HERE!”. Whilst there is no doubt heat can be good pie munchers beware as that first bite will strip the skin from your lips and burn a hole in your soul. No amount of blowing on it will prevent you from escaping this fate. You just have to suck it up and do your best monkey impression as you take your first few tentative bites.
  • Wee Bit of Heat in it: This pastry will be a victim of one of two sets of circumstances. Either the branch of Greggs you visit is outside and the door left open, no doubt letting whatever apocalyptic weather is raging outside in to instantly cool anything that has come from the aforementioned furnace. Or scenario two, where the pastry has been sitting out for a while perhaps as a result of an overbake ahead of the lunch time rush. You will know if your pastry has a “bit of heat in it” as the person behind the counter will touch the pastry with the back of their palm and ask you this eternal poser, “It’s only got a wee heat in it, is that alright?” Even if you think it’s not you say it will be.
  • Staun Cauld: When you get presented with something that you wouldn’t hesitate twice to cool yourself down with on the beach. These pastries feel like they have been taken straight from the heart of a glacier. If a pastry is “staun cauld” there’s a high chance that it’s been sitting there since time began and could be used as a blunt instrument in battle as well as providing a disappointing pastry experience.

My pie had a wee bit of heat in it, which for me is the best for speedy consumption. The first thing I noticed about my pie was the heavy dusting of raw flour on top of the pastry lid which itself had been subjected to some boil out from the meaty contents below adding a darkly shaded puddle to the floury snowfall.

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The next thing that became apparent was that the pie was overbaked, or to use regional parlance: well fired, particularly on the bottom and on the edges. Whilst this wasn’t blackened it did make for a super crispy and somewhat difficult bite. As I took my first chomp, dabbed with the traditional squirt of brown sauce, I looked forward in anticipation to the taste sensation from one of the UK’s biggest selling pies. The crescendo of expectation soon turned into instant disappointment as this was perhaps one of the most one note pastries I ever did try. No notes of sweet or savoury. No pepper kick to warm the cockles and tickle the taste buds just a fairly banal but perfectly edible block of meat (beef and mutton, although I’m not sure you’d know). To be honest I suspected as much, this after all is one of the most mass produced pies on the market, but it was still disappointing not to have a single flavour peak or trough to pass comment on.

For £1.15 it’s hard to grumble too much but really this should be better.

Pros

  • Cheap
  • Easily available
  • I got my favoured temperature profile

Cons

  • Just a bit dull

So a Greggs’ Scotch Pie, not the culinary delight my heart would desire but it won’t be going anywhere any time soon so if you’re in a bind you could do a lot worse than a pie. But then, I like pies. Anyway, next up is a return to the football field and a review of the Queens Park Cheese & Onion Pie.

However, until then, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. 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 117: The Carluke Rovers Pie

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My apologies to the good folk at Carluke Rovers, I should have done this two weeks ago but as my fellow supporters of junior football know at this time of the season free time comes with an even greater premium as clubs play 2,3 or even 4 games a week! It can be a bit of a slog for players, managers and supporters alike as you jump from town to town in the mad dash to get the season wrapped up before the summer really comes. Whilst arguments cold be made about summer football and artificial pitched in truth the junior calendar doesn’t really help itself to begin with as cup after cup are played until even wee Jimmy the groundskeeper has won a trophy too.

In some way’s I understand it; the Sectional League Cup give fans guaranteed derbies whilst bigger clubs get to boost the coffers of their less fortunate neighbours every second season whilst the Central League Cup at the end of the season gives teams with not much to play for some meaningful fixtures to get their teeth into. At the same time though what is the need for a cup where the exact same participants take part in it twice, all be it with slightly altered formats. I’m coming at this from a Glasgow based perspective but I know that the same problem abides both west and east of the place I call home. As you may have gathered by now I’m not one to turn down a game of football but even I, as an individual who breaks out in a cold sweat at the thought of a Saturday afternoon in Homebase, think something needs to be done to jazz up these perceived ‘diddy’ cups.

With all that being said, and to stick to my wholly contrary roots, today’s pie review comes from one of them and the Central League Cup 2nd Round, so without much further ado let’s rate some pie!

THE SURROUNDINGS

Where: The John Cumming Stadium, Carluke Rovers 0-3 Pollok, Central League Cup 2nd Round

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Price: At £1.20 this pie was bang on message with the rest of junior football as a whole although it would be fair to say that it was perhaps a littler more expensive when compared to some of their previously visited divisional rivals.

Presentation: Medium sized white napkin that was bigger than the circumference of the pastry that sat on it. It’s all you need really.

THE PIE

Meaty!
Meaty!

Meatiness: This was a substantially sized meat filled treat with coarsely ground mutton populating nearly every cavity of its pastry tomb. The meat was well-flavoured and if ever I was to describe mince as succulent this would be it. That said, with succulency (pretty sure I’ve just made up a word) comes grease and in this case the dreaded drip test very nearly put paid to a new pair of trainers. Luckily my time spent in St. Petersburg as Galloping Horse #2 in the Russian National Ballet production of Calamity Jane meant I tip toed my way around the fatty splashes trouble free. Grease never harms the flavour unless it’s excessive but it does make eating it that little bit more treacherous.

Pastry: The pastry was well-baked and sturdy enough to support this fairly moist pie. There was a little rim of boil out on the top but the base was near perfect in its cooking. To be honest not a lot to say here as it was a solid, if unspectacular, effort all round.

Brown Sauce: The bottle had all the hallmarks of being found in a popular high street frozen food chain, that doesn’t mean it wasn’t good though. Zingy, spicy and fruity like a good brown sauce should be.

Overall: Nice flavoursome meat, solid pastry and a decent brown sauce makes this a good effort. A little less grease and you’re on to a winner.

Gravy Factor: Moist.

This is the first of an unintended double-header from Carluke as their Chicken Curry Pie gets ready to go under the Piecroscope.

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 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 114: The Gartcairn Juniors Pie

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Sometimes I get accused of taking my love of a Saturday afternoon on the terraces a little too far. Most of the time I will fight my corner simply stating it’s my Saturday routine, I don’t judge others for their choice to spend a few hours in a superheated cesspool of screaming children and bargain shopping. Taking enough of a break just long enough to sit on half a Big Mac that the person who was sitting there beforehand has left behind, a smear of mustard yellow and gherkin indelibly left on your backside for all to see. No I would never judge you for that, that sounds just wonderful.

That said there is (very) rare occasions where I will be standing, shivering and drenched. Rain driving into my face so hard that I can’t even look up to watch the game in front of me. No cover protecting me from the elements and my umbrella lost to that big council bin in the sky that I go, maybe, just maybe I should have stayed at home or gone to the pub.

Gartcairn v Glasgow Perthshire in the Central League Second Division was one of those rare occasions. First of all no offence intended to the participating teams. It could have been another edition of El Clasico that was raging before my eyes at MTC Park but the fact remained that I was watching a game I had no real interest in for the sake of a match to go to and a new pie review. For the first time since I started this adventure, the need for pie had become a chore and one that I wasn’t particularly enjoying.

Now this is not to say I have fallen out of love with the pie or the game that has thrust these pastry delights into my consciousness but more to say that when something stops becoming fun you have to ask yourself is it really worth it. I’ve hinted many times in the past that I have a number of other interests. Things that I want to do, see and achieve, and so, it is with these things clear in my mind that I hereby give notice that 2015/16 season will be the last I spend reviewing pies, at the football at least.

So with that out the way, let’s make the final few count. Without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: MTC Park, Gartcairn Juniors 1-1 Glasgow Perthshire, Central League Second Division (A not insignificant game as this was Gartcairn’s first at their home ground and with that the first competitive junior match played at the ground)

It was too mingin' too even consider taking in the view.
It was too mingin’ too even consider taking in the view.

Price: £1.50. Towards the top end of the junior spectrum, but considering this was Gartcairn’s first match at their true home AND the fact it was clear the SJFA had made them jump through some rather odd hoops to get there (including introducing crowd segregation and moving the change rooms to a school further away than the clubhouse was from the ground) I was willing to pay my way.

Presentation: A large white napkin, it would have benefited from having an umbrella built into it on this particular day, but unrealistic expectations aside this was a solid effort in the presentation stakes.

THE PIE

Take #2
Take #2

Meatiness: OK, so before I start here, truth time. Because the weather was so severe I couldn’t actually get my phone out my pocket to take a picture of my first pie so when one of the few brief breaks in the clouds occurred I rushed to get the pie pictured here, pie number #2. I’m glad I did. The filling was very tasty indeed, it was seasoned well and had a proper peppery linger, something that I feel has been long missed on my recent pie travels. The pie was generously filled and overall the taste was worth going back for another bite.

Pastry: These pies were perhaps a little bashed about by the time they got to my mouth. Now this could be due to the delivery method, a man rocking up in his Vauxhall Corsa to drop off his meaty bounty at the shipping container that was doubling as pie stall but more likely was my heavy-handedness whilst protecting it from the elements. The pastry was golden, perhaps a little soft at the sides but fell apart as it should. There was a slight saltiness to the pastry that I quite liked and overall it did a spot on job of keeping the meat within.

Brown Sauce: As it was the competitive game to be held at this ground I got the great honour of opening the HP bottle for the very first time. HP always does the job.

Overall: Soaking aside, this was a very tasty pie, well-flavoured meat with a peppery linger balanced out with a salty and soft pastry.

Gravy Factor: To be consumed on sunnier days.

Well that’s another pie down, what number this journey will finally end on I’m not sure but I promise you that I will see this through until I have my final bite.

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 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 112: The Linlithgow Rose Pie

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This weather is absolutely brutal for trying to write pie reviews as weekend after weekend of lower league and non league football gets decimated by wind, rain and snow. This coupled with my local team visiting some familiar venues mean that I’ve had to resort to rationing the reviews I have stored in the bank. It’s been heavy going. Two weekends ago I watched in horror as my first, second and third choice alternative games all fell foul of the Scottish winter. Now, I love winter football when it gets played. There’s a sadistic pleasure in freezing your giblets off on a January afternoon, your toes going so numb they feel like Lego bricks and your breath doing it’s best Thomas the Tank Engine impression.

I’m not for summer football (it will be the death of the pie for a start) but I am for a winter break, some kind of provision that ensures thousands of fans are not left staring dead-eyed into the distance as their significant other asks if that is the right shade of terracotta for the dining room when all their heart yearns for is to cheer their team forwards to glory. That said I’ve managed to get about a bit and as such I bring to you today’s review from East Superleague heavyweights Linlithgow Rose.

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

THE SURROUNDINGS

Where: Prestonfield, Linlithgow Rose 3-3 Forfar Athletic, Scottish Cup 4th Round

2150 hardy souls in attendance, and I mean hardy, it was well dreich!
2150 hardy souls in attendance, and I mean hardy, it was well dreich!

Quick note before I start. What a game this was! The kind of thing you dream of when you turn up to a match as a neutral. Controversial officiating, red cards, penalties, an underdog comeback and a ground rammed with people having good natured banter. I was so glad I went. It could have been a wee bit drier but for me that just added to the magic.

Price: A solid £1.50, about par for the top end of the junior game and a blessed relief from the burger disaster that occurred during my last review from Broadwood.

Presentation: Medium sized white napkin. It may be the first pie of 2016 but even as I enter my 4th year of pie some things in the pie game never change and honestly I don’t think it needs to. Does the job.

THE PIE

FINALLY!
FINALLY!

Meatiness: Finally! After what felt like a lifetime a new pie at a football match was sitting in my paw. I would have been lying to myself and everyone who reads this site if I hadn’t made my first review of 2016 a scotch pie and this was a solid effort in the meatiness stakes. There was a strong mutton flavour present in this pie distinctive from lamb however it was perhaps just a little greasy. Not offensively so for this pie guy but enough for a dribble or two to be coming from this pastries meaty core. However as any good cook will tell you, fat means flavour! As long as it’s not too much. That said, despite the grease, the meat held together well and all in all this was a nice ‘welcome back’ to the world of football pastries.

Pastry: The pastry is perhaps where this pie was let down a little. The bottom was, in yer granny’s terms, well fired or, in layman’s terms, a bit burnt and it did add a bitter note to your bite which I’m not overly keen on. The top was interestingly the complete converse to the base. Almost chewy in texture, like the pastry you would find on a perogi or dumpling and when you bit into it some of the pastry you weren’t quite ready for came away too. A little bit crisper on top and a little bit softer on the bottom and this would have been spot on.

Overall: A solid effort. Nicely flavoured meaty centre slightly let down by the bake on the pastry around it.

Gravy Factor: It was my first football pie in a month, it tasted amazing even if it wasn’t the best example I’ve had. Nostalgic Gravy.

This is the first of two reviews from the Rosey Posey as I am forced to take the stack them high approach to my pie visits whilst the weather refuses to play ball. Next time out their steak pie will be under the microscope plus an insight into my trip to Madrid and my La Liga matchday experiences.

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’ with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.