scottish

Pie 115: The St. Mirren Macaroni Pie

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I’m not going to lie folks, this is becoming a struggle, my pie based vocabulary is reaching its peak and I’m conscious repetition is almost always on the cards these days. That said I have an obligation to you, the people who have read, supported and shared this mad adventure, to see it through to season end. So let’s go out with a flurry of flour, a sprinkle of mace and a dollop of brown sauce.

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

THE SURROUNDINGS

Where: Paisley 2021 Stadium (Christ what a name!), St. Mirren 2-2 Hibernian, Scottish Championship

Watching a "Hibbsing It" live in person.
Watching a “Hibsing It” live in person.

Price: I’ve made a booboo here and totally forgot to check the price. I compounded this booboo when the following Friday I was at the same venue for Scotland Women’s victory against Slovenia and forgot to check again! If somebody wants to correct me then I’m all ears but for now I’m going to say around £2.40.

Presentation: Presented in a silver foil tin on a small to medium-sized napkin, standard presentational fayre.

 

THE PIE

Return of the Mac(aroni)
Return of the Mac(aroni)

Meatiness CheesyPastainess – As regular readers will know this section is usually reserved to the meatiness of my pie, however after tenuously linking meat to macaroni on not one but two separate occasions I decided now was the time to bite the bullet and create a new section. Ladies and gentlemen I give you the snazzily titled ‘CheesyPastainess’ section. So how cheesy and pasta like was this pastry. The answer my friends is very. Let’s start with the pasta, soft macaroni tender to the bite and tasting like pasta as opposed to bland tubes of rubber. The cheese sauce was also very good, distinctly cheesy and I’m confident there was a blend used but of what I’m not sure and there was no floury after taste. It was also lovely and stringy whilst still being easy to eat. I’ve had some rotten macaroni pies but this wasn’t one of them.

Pastry: I often find the pastry on a macaroni pie is paler in colour than that you find on a standard scotch offering and this was no different. That’s not to say it wasn’t baked as this pastry was cooked enough to hold together and fall apart nicely all at the same time. It also managed not to stick to the bottom of the tin, a fate that befalls many a pie encased in silver. Overall another solid effort.

Brown Sauce: Nostalgia dictates it’s always red sauce with my macaroni pie. Nothing has made me change that yet.

Overall: A very good effort from the Paisley Pandas. A sauce that was nice and cheesy, with soft pasta and a well-baked pastry case.

Gravy Factor: Cheese meltingly good gravy.

A third offering from Paisley in the books, the next one could have been number four but the menu was somewhat limited for the Women’s international but never fear a new pie is ready to pop. Next up a Steak & Gravy Pie from Perth based junior outfit, Jeanfield Swifts.

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.

Pie 97: The Cumbernauld United Pie

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Hello pie fans, how are you? This question is entirely rhetorical as I won’t be able to respond, well unless you get in contact and if you do go to such extremes then I will (because I’m sound like that) get back to you. Anyway as regular readers will know I came back from Canada a couple of weeks ago and it’s safe to say some of my joie de vivre seems to have got lost on the flight back over the Atlantic.

Lazy people would attribute it to the holiday blues but for me it’s been part of a far longer malaise that a holiday only managed to put a temporary pin in. I can’t really put a finger on what has been gnawing away at me. It could be the realisation that as weddings and baby announcements become more frequent that I am now a proper adult, a proper adult who turns 30 later this year but still has next to no idea what he really wants to do with his life. I feel like I’ve lost my sense of purpose at the moment, not in some morbid kind of way where I’m getting the rusty razor blades out whilst turning Alanis Morissette’s Greatest Hits up to 11 ( Writers Note 1: I’ve just had a wee search on Google to see if such a thing exists and it does so in case you’re interested you can purchase The Collection for £4.45 on Amazon). (Writers Note 2: How good is Spinal Tap? Seriously it’s just great).

No, it’s not that but I have always had this belief that I’m destined to do something great, something that will leave my mark on the world for centuries to come. As much as we all have a laugh about it, Meat Filled Pastries (whilst obviously being the greatest thing on the internet today) is probably not going to be my coup de grace but at the moment I’m getting, just a little bit, impatient as I try to get the casserole of nonsense that floats about in my head to form some kind of sensible conclusions. I’m sure I will, it’s just going to take some time.

Anyway, apologies for using these hallowed pages to have a bit of a moan but sometimes man cannot communicate in pie alone. Ah pie, the one meaty constant in my life and the reason why most of you will have skipped to this part of today’s pieatribe upon the realisation that is not a football based tale of humour and whimsy.

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

THE SURROUNDINGS

Where: Guys Meadow, Cumbernauld United 0-4 Pollok, West Superleague First Division

I didn't stand behind the net all match, that would have been stupid!
I didn’t stand behind the net all match, that would have been stupid!

Price: £1.20 a diversion from the £1 offerings that have been gracing me these last few weeks. A 20% hike in price sounds whopping but in reality it”s only 20p and when you remember that for some pies at Hampden, the home of Scottish Football, they charge you up to £3.60 for a pastry then £1.20 isn’t all that bad really.

Presentation: Another paper plate and medium-sized white napkin offering here. Not quite sure why this has all of sudden sprung up as a key presentational technique towards the end of the season but it seems to be common none the less. This pie had the added bonus of being accompanied by a pint that you could quaff at your leisure during the game, which in Scottish football, is a very rare commodity indeed. It gets loads of extra points for that alone.

THE PIE

A Pie & A Pint and A Game of Football on a Sunny Spring Evening. Nice!
A Pie & A Pint and A Game of Football on a Sunny Spring Evening. Nice!

Meatiness: I know, I know. I need to calm down with the David Baileyesque attempts at pie based photography. I promise you that next time normal service will be resumed. Anyway, this was the first pie that I’ve had in a while that had a serious pepper kick to it, with a linger that lasted long into the night. The meat within was well-formed and suitably moist. That aside though I don’t really have much else to say to be honest, meat wise there was nothing wrong with it but it hasn’t lasted long in the memory.

Pastry: The pastry was slightly over-baked and being honest the top edges were burnt which gave the pie a slightly bitter and chalky finish. I try not to focus too much on the bake when reviewing pies at football grounds. It would be remiss of me not to pass comment as I believe all pies should be prepared with care and presented to fans in its optimum condition but I understand that sometimes a busy pie stall can result in the oven being left on a little bit longer than needed. If this pastry had been cooked to golden perfection I’m sure it would have been a suitably sturdy cup for its meaty contents as it was though, it was just a little bit frazzled.

Brown Sauce: In an opaque brown squeezy bottle this was a tangy version of this king of condiments.

Overall: The burnt pastry let it down a little but it was certainly a welcome return to the long peppery linger.

Gravy Factor: Peppery Bisto with a boozy finish.

Another pie down, a mere 3 steps away from the magic hundred, at which point the realities of writing a book about all of this will finally hit home. But before that pie 98 will be coming to you from Irvine Victoria in the Scottish Juniors. Remember to subscribe to the pie for all my latest meat filled coming and goings.

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