scottish junior cup

Pie 151: The Cumnock “Steak & Haggis” Pie

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Hello pie fans and welcome to Meat Filled Pastries where 150 pies were clearly never going to be enough.

As the years have ticked by I’ve had to keep track of those venues where I’ve had a pie before. When pulling together the infographic for Pie 150 I noticed I had somehow managed to do not one but two reviews from Rossvale. A stat made even more befuddlingly when you consider that neither had came from their current home at Huntershill  and that I had also managed to squeeze in a bridie review from the same club. At least with the bridie it could stand alone as part of the extended Meat Filled Pastries family. With that in mind I arrived at Cumnock knowing that I had previously reviewed both the scotch and onion pies fairly early in my journey and so I anticipated my culinary peak from Townhead Park to be the drinking of the rarely found 60/- from the Ayrshire side’s rather good social club.

My assumption however was wrong because as I approached the pie stall to get involved with some “Nock Nosh” I was greeted by the geuninely excited chatter from my fellow match day munchers that there were two new types of pies to sample. In the least surprising revelation of this post one of these new breeds managed to fall lovingly into my palm and so, without much further ado, let’s rate some pie!

Where: Townhead Park, Cumnock 1-3 Pollok, Scottish Junior Cup 3rd Round Replay

Price: At £2 this was at the top end of the junior pricing spectrum but given that I was on a promise of both steak and haggis I was more than willing to let this pastry whisper sweet nothings on my taste buds before deciding if I was getting value for money.

Presentation: Despite its steaky nature this pie went old school, presented as it was on a single medium-sized (maybe evem large) white napkin. As consumption progressed this proved more than plenty.

Meatiness: On entry to this pie I wasn’t quite sure what to expect. Should there be lots of gravy? Will this marriage of haggis and steak mingle into a meaty morsel that will make my mouth moist with its magic?

I’m happy to report that the filling of this pie was indeed a belter. At first my taste buds were hit with a smooth but spicy punch of haggis, a flavour that is instantly recognisable to the initiated but almost indescribable to those yet to experience the joy of an offal stuffed lamb’s stomach. Immediately I deduced that there was no gravy to be found but that was not an issue as the moistness provided by all those bits that North America continue to hide from were ample and slowly gave way to large chunks of well cooked and tender steak. This filling was getting “the nod”. That moment when your head, mind and taste buds come together in unison to proclaim that the symphony of flavours that you are experiencing are in fact very, very good.

Pastry: The pastry on this pie was also very near the top end. The sides and base were well cooked and held firm against the moist filling although they were perhaps a little peely wally in colour. There was some boil out, and whilst that is sniffed at by some, I always feel it adds some character to a pastry. A little imperfection to help make it feel special. The colour shone as you gazed at this  pie from above, the top formed as it was with a lovely golden disc of puff pastry that broke off into buttery flakes whilst the underside merged with the filling below. This pie was pulling out all the stops.


Brown Sauce: I’m almost compelled to say that brown sauce may have ruined this pie, which is a very bold statement indeed.

Overall: Steak + Haggis + Good Pastry = Happy Pie Punter.

Gravy Factor: No Gravy. Just good, good times.

This was a wonderful pastry surprise to come across on a dreich Saturday afternoon and it’s equally wonderful to see lower league football clubs and their providers identify the opportunity to expand their range. I will maintain until my dying days that a “killer” pie will do as much good for a side as a decent cup run or title challenge ever will especially when performance on the pitch is infinitely harder to control.

Next up I continue my quest to champion the women’s game as I attend the Scottish Women’s Cup Final between Hibernian and Motherwell where perhaps surprisingly I embark on my first review from Firhill, home of hipster’s choice Partick Thistle.

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 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 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


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.


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.


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.

Pie 109: The Benburb Pie

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I know. I failed in my aim of getting four reviews completed in a week. What can I say? Life, and turning 30 got in the way. Well that and the annual judging day at the World Scotch Pie Championships. This year I was let loose on the hot savoury section a veritable smorgasbord of pastries of all kinds, shapes and sizes. Whilst I was slightly disappointed not to be sticking to my football based roots it did ensure that my taste buds were taken to some glorious new places, both good and bad.

Confidentiality prevents me going into any further detail just now but after some fairly heated debate I’m quite happy with our hot savoury champion and hopefully you agree when the winners are revealed on the 13th January 2016. But for now it’s back to those aforementioned roots and to where it all started with a Scottish Junior football scotch pie from Benburb based in Govan a short walk from Iborx the home of one of Scotland’s biggest clubs Rangers. (I’ll leave it to you to debate if you believe they are the biggest or not, no time for that kind of chat here).

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


Where: New Tinto Park, Benburb 3-3 Scone Thistle (Scone won 4-3 on penalties) Scottish Junior Cup 2nd Round Replay

Having to replace the steep banks of 'Old' Tinto Park' is no mean feat in this new all weather era.
Having to replace the steep banks of ‘Old’ Tinto Park’ is no mean feat in this new all weather era.

Price: At £1.50 there’s no shame in admitting that I was a little taken aback by the price of this pastry. Sure it’s nowhere near the high £2 figures found at the top of the Scottish game but it is also a good sight more expensive than the litany of pound priced pies found throughout the junior game. It’s not a grumble, and I was still more than happy to pay it, but just a mere an observation.

Presentation: Free from the shackles of a tin foil cases this pie was presented on a couple of sheets of plain white kitchen roll.


Was it worth the wait?
Was it worth the wait?

Meatiness: This was a squat little pie that had a nice filling but that didn’t really blow me away. The meat was well seasoned and proportional when compared with the volume of the pastry but I felt it lacked some zing. Usually I have a fair bit to sat about a pie filling but my lack of words here should not be construed as a lack of care but more a feeling of ‘meh’. It was nice just not very memorable.

Pastry: The Pastry was golden around the sides, if a little blackened on top whilst being very well fired on the bottom, this juxtaposed with a strangely chewy top, almost perogi-like in texture, made for strange and sometimes awkward eating experience with my pie juggling skills out in full force.

Brown Sauce: Once a request was made, as initially there was no sauces of any kind on display, a bottle of HP was forthcoming.

Overall: A little pricey, but a perfectly serviceable pie.

Gravy Factor: Have to give this a gravy factor of Bog Standard Bisto.

Maybe I’ve been a little harsh on this pie with it having the misfortune of being the first pastry to be reviewed since judging day but at the end of the day it was still a tasty footballing treat. Better than any cheeseburger, chips or roll and sausage you can put before me on the terraces. My next review comes from Pollok, my local team, and a very special limited edition steak pie.

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 92: The Hurlford United Pie

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See, I promised you this review was coming soon. Welcome back to Meat Filled Pastries and another scotch pie offering from the world of junior football. One of the problems with writing so many reviews so close together, especially at the start of the week is that there isn’t usually much to say. Soooo…yeaaaaaahhhh, let’s just get on with it, eh? Let’s rate so…oh, wait! One thing, I’m writing a book, yeah that’s happening but I’m just going to leave that dangling out there for now.

Anyway, as I was saying, let’s rate some pie!


Where: Blair Park, Hurlford United 3-1 Pollok, Scottish Junior Cup Quarter Final

The pitch wasn't that squinty. My hand was.
The pitch wasn’t that squinty. My hand was.

Price: Now Hurlford United have the unique distinction of not only selling their own pastry fare but also being proprietors of the much vaunted Killie Pie, and whilst I have no doubt their offering would be cheaper than one at its natural habitat of Rugby Park that particular delicacy will have to wait until I make a visit there so shunning popular opinion I settled on a scotch pie priced at £1. That’ll do for me.

Presentation: Keeping it simple with a not quite medium-sized white napkin and there is absolutely nothing wrong with that.


The new Brown Sauce technique continues at pace.
The new Brown Sauce technique continues at pace.

Meatiness: Now as you know I am always championing the importance of a peppery kick to my scotch pie. The warmth of pepper helps add a spicy edge to a pie’s already bountiful goodness but in this instance I found myself thinking the peppery hit was just a little too much. On the clear positives, of which there were many the meat was well packed and had a noticeable weight to it when placed in my hand andt had enough fat to keep it moist without it falling apart as you ate. The peppery kick though wasn’t quite right, initially a pleasant addition it started to form an ever building heat in my mouth that started working against this pastry. It was nothing to do with the heat, this pie guy put’s hot sauce on pretty much anything that makes sense to my taste buds but by the end of consumption it left my throat feeling rather dry due to the severity of the build. Given the quality of everything else about this pie I wonder if I was just unlucky and got that rogue pie in the batch where the mixture hasn’t melded together quite as well as the butcher/baker had desired.

Pastry: Although the base was a little soft there was no doubting the near perfect golden top and edges. The pastry held firm throughout consumption and was a solid support to the abundance of filling inside.

Brown Sauce: You may have noticed a new brown sauce dispatch technique in the last couple of reviews, it was suggested to me by one of the folk I regularly attend Pollok game’s with and it’s kind of stuck. This half and half method allows me to assess the pie on its own merits on one half while gauging the effect of the brown sauce on the other. In this instance the sauce was presented in an unmarked squeezy bottle and had just the right balance of tang, sweet and spice.

Overall: Lot’s about this pie was good. It was generously filled, had lovely golden pastry and held together well throughout. Yes it was perhaps a tad over-peppered but a beer at half time soon eased any lingering dryness and being honest I would rather my pie over seasoned than under.

Gravy Factor: Peppered Gravy.

I think what this pie shows that even if you really like your pie a certain way it’s still important to get the balance right, a message that was driven home to me repeatedly by the butchers and bakers present at the World Scotch Pie Championships at the start of this year. My next footballing visit is to see Scotland take on Northern Ireland however there’s a possibility I may have exhausted all my pastry based options at the home of Scottish football but fear not as with Meat Filled Pastries the next pie is never far away.

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 90: The St. Andrews United ‘Steak’ Pie

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If this was cricket they would be talking about how nervous I should be getting as I head towards the magical ton but Meat Filled Pastries is just not cricket, it is a celebratory smorgasbord of all things pastry and this journey rolls on. So what’s been happening…

Well it’s #BritishPieWeek so I have been setting about spreading the good word of pie, starting with a piece on the return of Pollok’s Pie Hut, something this fan is particularly relieved about, it just feels a bit wrong to go to a match and not have a pie of some kind on offer. If there was ever a week for you to have a pie, this is it!

Also on a personal level, myself and a group of friends recently hosted a charity night for the Kick Bowel Cancer’s Backside Fund for our friend Stewart ‘Smit’ Smith who passed away aged 28. I’ve spoken about him a few times in the blog so I’ll restrain myself from eulogizing further but I thought I’d let you know we raised a fantastic £2400 and I just want to take the chance on the most far-reaching of my communicative forums to say a big thank you to everyone who came along and those who donated. I’ll be sure to keep you up to date with our progress. In a month where not one, but two young footballers have died well before their time it is always important for this pie guy to remember that life is for living as you’ll never know when it could be taken away.

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


Where: Recreation Park, St Andrews United 0-4 Pollok, Scottish Junior Cup 5th Round

Price: You know it amazes me but even after 18 months of doing this, I forget what order I do these things in. I always have to re-visit the previous blog to get it right. Now you may be asking where the scotch pie offering is from the home of golf, well when getting the pie round in (I’m the pie guy, that’s what I do) I was greeted with 1 steak pie and 4 scotch. So in the interest of fairness and to save myself a bit of a quandary I took it upon myself to have the steak pie. Priced at £1.60 this was a relative bargain in the world of luxury pies.

Presentation: Presented on a large white napkin but without the tin foil cases usually found adorning a steak pie.


Wonder if they have one of these bad boys stoating round The Old Course
Wonder if they have one of these bad boys stoating round The Old Course

Meatiness: This was a savoury delight, quite salty but not in a bad way as it compensated for the lack of any real heat usually provided by a pepper-based kick. There was a good variety of chunks some big that required biting all the way through and some smaller that would pop straight into your mouth before bursting with its meaty goodness and yes, as I finish writing this sentence I realise that description is ripe for innuendo! The gravy was the right level of unctuous, thick enough to hold within the pie as it awaited its next bite but thin enough so that it did not feel floury or gloopy. This was a smashing example of a luxury meat filling.

Pastry: The pastry was golden perfection as I’m sure the picture above will testify too, a palette of golds and brown, like a puff pastry sunset setting over a sea of lovely, lovely gravy. It was crisp and the soft layers underneath melded beautifully with the filling within. Despite this pie being somewhat wetter in nature due to its steak based content the base and sides remained in tact throughout although they did sag just a little.

Overall: Great Filling. Great Pastry. Great Pie.

Gravy Factor: Not so much gravy but more a heavenly jus.

Well it’s safe to say St. Andrews United should be pleased with their efforts next time I’m there the scotch pie will be under the piecroscope. As it stands next time out is still a bit of a mystery but I assure you wherever it may be a pie will be consumed.

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 87: The Rossvale Pie

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Is anyone else fed up with the weather playing absolute havoc with their Saturday fixture plans. I mean for a man who writes about football pies it’s been a minor inconvenience, if anything it has expanded my horizons as I go to games that would have been consigned to sporting history as I followed my team across the country. These ever burgeoning horizons I find myself heading towards resulted in my first pie related television appearance on The Riverside Show last week. It was a surreal, but thoroughly enjoyable, experience and one that perhaps reignited a fire that had been dampened somewhat as the grind of real life meanders oh so slowly by.

I don’t know if this means that I’ll be taking David Currie’s job on Sportscence any time soon but maybe, just maybe, I can find a way to get paid for all of this. I’ll never go begging and I’d like to think that the initiative (something that is forever championed as the best way to get your foot in the door) this project has shown will one day illuminate my path to, what some would call, legitimacy.

For now though I’m happy enough with the path that these pastries has led me on. Anyway we all know why we’re here, so without much further ado, let’s rate some pie!


Petershill Park, Rossvale v Musselburgh Athletic, Scottish Junior Cup 4th Round

Looking at this you wouldn't think there was hardly a game on that day!
Looking at this you wouldn’t think there was hardly a game on that day!

Now before I get too deep into this, I went to this game knowing that I had previously had a pie from the very same venue, one of my earliest reviews, Pie 16: The Petershill Pie and to be honest it didn’t go very well. Now retrospect suggests that having a tequila based hangover may have had a slightly adverse effect on my review but I still know that some things were fundamentally wrong and I was curious to see if much had changed from my visit 16 months previously.

Price: At £1.50 it was the top end of the junior scotch pie price spectrum but still reasonably priced for a football based pastry snack.

Presentation: On my last visit I bemoaned the use of a plastic and paper bag to store the pie in and once again I was presented with a pie in such a reciprocal. However differing from previously this pie was also surrounded by a tin foil sheath. Not a big deal I hear you say, but this aluminium shield stopped the pie in its entirety steaming against the plastic. I don’t know if there is a reason for the bags at Petershill Park but people’s pie lives would be enhanced further if the bag was taken out of the equation. There were some small white napkins available of the self-service variety for mopping your mouth with.


Well fired!
Well fired!

Meatiness: This pie was a well-formed, safely seasoned scotch pie. The filling fell apart a little as I chewed my way through and I was pleased to feel a peppery linger on my palate that slowly built up as I neared final consumption. It wasn’t anything mind-blowing, it hit all the key points a decent pie should without moving on to the next level but it was definitely a marked improvement on the pie I had experienced the last time I visited the north of Glasgow.

Pastry: As can be seen the top edges were rather crispy. Well OK, they were burnt meaning that there was a slight bitter undertone to each bite. I’m sure if I visited another time this extreme crispiness would not have occurred. I previously mentioned how the tin foil case had helped reduce the moisture inside the bag however sadly there was still a slightly soggy bottom to this pie, however if you mixed it with the well fired top the texture was probably just right!

Brown Sauce: Wee sachets of mass-produced no-name sauce. Did the job.

Overall: A better effort from Petershill Park, and perhaps Rossvale deserve individual credit for providing their own pies. I’d love to know the right answer. That said it was a little burnt on top and a little soggy on the bottom but had an overall good pie flavour.

Gravy Factor: Bog Standard Bisto. Just take it out the oven a bit quicker next time.

I literally have no idea where my next review will emanate from. Last week I was so convinced that my scheduled game would be on I got so sozzled on the Friday night that come the news that it has indeed been called off I was in no real fit state to drive. What I can assure you of though it will most definitely be pie number 88.

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 82: The Dundee Violet ‘Steak’ Pie

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Hello and welcome to Meat Filled Pastries your one stop shop for sporting pie reviews with bells on, jingly bells if you will. This time out we have a second pie from Dundee Violet, this time of the luxury variety. But first…

Winter is here and as such fixtures up and down the country start to fall by the way side as ice, wind, rain, snow and everything in between cause the groan of thousands to echo deeper into the galaxy than any man has groaned before. The way I see it you have two choices when it comes to dealing with the tragedy of a Saturday morning call off:

1. You accept the inevitability that is a Saturday afternoon traipsing around Marks & Spencer, Homebase and Primark with bags hanging from every limb like baubles on Christmas tree. The promise of a duvet day a distant memory as you find yourself biting your lip watching aghast whilst wee Chantelle screams at her mammy that the Peppa Pig she wants has a nose ring and not the diamante encrusted tail version the bedraggled woman has picked out instead.

2. You put on your big boy (or girl) pants, stick an extra layer on and find a game that has survived the harshest that winter could throw at it from Links Park or Cappielow. It may not be an instant classic, in fact it might turn out to be downright terrible but at least you’re out the house doing the thing that the footballing gods decreed you do on a Saturday afternoon.

There really is only one option and with that option there is usually the promise of a nice hot pie, so with that in mind, let’s rate one of these pastry beauties, let’s some pie!


Where: Glenesk Park, Dundee Violet v Pollok, Scottish junior Cup 3rd Round

The many Faces of Junior Football
The many Faces of Junior Football

Price: At £1.40 this is 30p more expensive than the scotch variety from the same venue but in the luxury market a relative bargain costing much less than some of its senior scotch contemporaries.

Presentation: A single fold of jaggy blue paper towel left me aching for the classic simplicity of  the softly layered medium-sized white napkin. There was however no tin foil case surrounding this steak offering, a rarity when it comes to pies of this nature, meaning it could be held comfortably in the hand without having to juggle your snack as a way of shielding yourself from the scolding heat these cases often provide.



Meatiness: This pie was formed of large chunks of steak, perhaps a little too large as it wasn’t as tender as it could have been feeling a little chewy in the mouth. The gravy was thick but perhaps a tad salty for some, personally though I think it managed to stay just the right side of well seasoned. Although well seasoned it wasn’t amazing to eat. The main problem being its temperature with it being just a little cold, no doubt a subsequence of the demand far outmatching the supply with pies coming out of the oven almost as soon as they went in. A bit more heat and everything could have been that little bit more unctuous.

Pastry: As previously stated this pie was a little cold and as such the pastry was a little soft and pale although there was still a touch of crispness to the very top edges. In actuality the fact this pie was a little cool helped keep it together as a crisper pastry and thinner gravy could have resulted in a right old mess without the safety of a tin foil case to hold it all.

Overall: A nice pie taste wise but the cooking of the meat somewhat let it down, it also could have been hotter but I’m not going to hold that against it too much. At the end of the day though it was just nice.

Gravy Factor: Bog Standard Steak Gravy.

Pie 82 has now been reviewed for you, I actually had to do this twice as my first draft got lost to the gremlins lurking within my laptop that won’t deter me from soldiering on though and next up is an offering from another junior outfit, Thorniewood United, but until next time go forth and eat pie!