soccer

Pie 194: The Darvel Pie

Posted on Updated on

Hello, and welcome to the latest dissection of match day pastry, this time from East Ayrshire side Darvel, a side with perhaps the biggest pie presence in Scottish football thanks to the fairly recent involvement of Browning’s the Bakers at the club.

Whilst the away dugout remains a squat little stone cover, with a bench for no more than three, or maybe four if they are particularly young and spindly, derrieres, the home dug out is big and plastic and modern, somewhat out of kilter with its modest but developing surroundings. The frame of which shouts in yellow the phrase, “Say Aye to a Kilmarnock Pie”.

Not “Killie Pie”, that particular colloquialism was removed from the Brownings product as a result of a dispute with the Scottish Premiership side however that hasn’t stopped every single person asking for one at the brightly decorated kiosk in Recreation Park from using it. If you want to read more about why that change in moniker came about then you can do so in my Scottish Football Histories piece about Scotland’s national pastry.

The Kilmarnock Pie is still big business though and it again featured well at the World Scotch Pie Championships, but I’ve had it on multiple occasions including at Rugby Park, and so instead I plumped for the original match day treat, the Scotch Pie. So without much further ado, let’s rate some pie!

Where: Recreation Park: Darvel 2-1 Petershill, Recreation Park, Scottish Junior Cup 5th Round Replay

20200201_1422538274102244092254421.jpg

Price: £1.20. A price that is not too much nor too little. Just right to sway those few who dither when on the search of sustenance following a pre-match pint or two. For reference, and because I had one too, the Kilmarnock Pie came in at £2, a decent price for a slice of luxury.

Presentation: Unusually for a scotch pie at junior level this pie came within a shiny foil sheath snuggly wrapped around the pastry. Below, a single, but ample, napkin. Ideal.

Meatiness: As was the case with the Kilmarnock Pie, this too was a pastry with much previous acclaim, in fact a Scotch Pie World Champion of competitions past and it was easy to understand why as the warming hint of pepper tingled across the tongue before lingering as the teams made their way out onto the pitch. The meat, with a texture that held to the bite, was laced with enough grease to keep each morsel moist without leaving a sheen across the lips.

Pastry: It looked good, well sealed on top and with a crispness to the edge that overhung slightly on one side, however the pastry within the casing had gone soft falling apart as it was lifted out of the place that it had called home for the 35-40 minutes spent in the bakers oven. It may have been a little too supple but it was certainly cooked through although the steaming that it had undergone at some point made for a distracting bite.

Brown Sauce: Unusually for this level there was no big squeezy bottle, branded or otherwise, but a cardboard dispensary bursting with little blue packs of HP Sauce of sufficient size that meant one was plenty.

Overall: A generous and well-balanced treat that was only let down by pastry that wilted under the weight of its plentiful bounty.

A delicious wee treat from Darvel, soft pastry aside, and all in all an enjoyable first trip to Recreation Park as the home side reached the Scottish Junior Cup Quarter Finals for the first time since 1985. The pitch just about held up as the game wore on and those involved were clearly in the Scottish Cup spirit as I was also able to treat myself to very special Darvel themed Empire Biscuit, with Petershill versions also available for their Glaswegian visitors.

20200201_1343133545601753732556524.jpg

Keep your eyes peeled for the next review, 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. Editor of Leading the Line, A Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. 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 193: The Rangers Haggis, Neeps & Tatties Pie

Posted on Updated on

Hello and welcome to a slightly delayed jaunt to the land of meat filled mirth as we once again go into the breach with a pie in honour of our nation’s bard, Robert Burns, from the house that staunch built as Rangers took on Stranraer in Scottish Cup action.

Regular readers will know that I have had a tumultuous history with the “Pie of the Month” offerings of Ibrox visits past. The wonderful sounding Pie 147: Chicken & Chorizo Pie still haunts my weekly pie queue daydreams. A filling akin to an emptying of hot sick that somehow managed to turn the usual stampede of flavour that chorizo brings into a quivering new born foal. The lid coming clean off in what I can only assume was a last desperate attempt at freedom by the chicken that had been so cruelly sacrificed as part of this pastries misconception.

It’s still not the worst pie I have encountered of my now many years of travels though, that accolade belongs to Pie 126: The Queen’s Park Cheese & Onion Pie. A pie that I described at the time as both “bland and yet somehow offensive” with pastry saw raw that even the most discerning of play-doh eating toddlers would turn their nose up at smashing it into their face.

So yes, as I ordered my latest big venue luxury offering, I did so with much trepidation. Was that trepidation merited? Well without much further ado, let’s rate some pie!

Where: Ibrox Stadium, Rangers 2-0 Stranraer, Scottish Cup 4th Round

20200117_2055557928256107820602015.jpg

Price: £3.10. The first of what turned out to be a number of pleasant surprises, on an evening devoid of much on-field entertainment, this pastry came in a full 40p less than the last luxury offering sampled in Glasgow’s Southside. For a captive audience the pricing is still more than plenty but the four pound coins resting in my hand were released with just a little more ease than they had been before.

Presentation: It was a little thin but sufficient in size to keep your pastry safe in hand and the mouth clear of debris once you had taken, and hopefully savoured, your final bite. It’s tin foil housing a little loose and perhaps, from my reckoning at least, superfluous for the need.

Meatiness: There was no fuss here with no melange to speak of, just a healthy dollop of decently flavoured haggis. There was a kick spicy enough to set off a few pin pricks on the surface of the tongue but the texture was just a bit too tight, almost claggy in the mouth once you had ruminated on it for a second or two. Not unpleasant but not quite good enough to dub it as the very best version of what it could be.

Pastry: A touch pale. I wouldn’t want to leave this sitting unattended during one of those rarely seen scorching Scottish days for fear of it turning a shade of crimson that would make it appear to be inedible, but structurally it certainly held well enough. There was a slightly clumsy swirl of smooth if a little under seasoned mashed potato whilst the final flourish, a dab of neeps on top was crushed, one can only assume from transit, but the flavour and colour contrast between the two was a welcome addition.

Overall: A significant improvement on Pie of the Month offerings of light blue concessions past. It wasn’t perfect, the pastry needed some more colour, the haggis a little less manipulation into the casing and the veg an extra notch or two of seasoning but overall this was a handy little pie.

I’ve stripped back this review. For a while now there has been things that have felt convoluted and it’s sometimes easy to forget that when you are both editor and scribe that you can improve things along the way as much by subtraction as you can with addition.

The next review is yet to be confirmed, but it will be on its way, we’ve got 200 pies to eat. 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. Editor of Leading the Line, A Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. 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 191: The BSC Glasgow Steak Pie

Posted on Updated on

Hello and welcome to the latest review from Meat Filled Pastries, I hope this finds you well and that your start to the new year has been everything that you’ve wanted it to be and that your first game of the 202 has been an absolute rip-snorter.

After an hour or so at the artitist-formerly-known-as Recreation Park my first foot adventure to Clackmannanshire was looking like being anything but as BSC Glasgow and Bonnyrigg Rose cancelled each other out in this crucial Lowland League title clash. By the time the full time whistle had rung though my appetite for entertaining football had been suitable sated as the visitors from Midlothian let slip a two goal lead before snatching victory at the death, sparking wild scenes from a healthy travelling support and on the touchline, where the exuberance from Rose boss Robbie Horn and his staff saw the manager shown a second yellow card.

img_-to4f186648128877140130355.jpg

Piehopping, or ground hopping if you don’t like pies (you maniac!), where you have no team to call your own can be a bit of a lottery in the entertainment stakes so to have a Friday night like this one in Alloa was a wonderful little treat.

But was the steak pie on offer a wonderful little treat too? There’s only one way to find out and so without much further ado, let’s rate some pie!

Where: Indodrill Stadium, BSC Glasgow 2-3 Bonnyrigg Rose Athletic, Lowland League

20200103_2107405447004554761660849.jpg

Price: £2.50. Quite expensive for a non-league pastry but just about within range for a luxury pastry in what are currently Scottish Championship surroundings.

Presentation: Laid upon a large white napkin and uncased, a rare occurrence for a steak pie. Plenty of space to manoeuvre it on as you ate.

Meatiness: This was a well-filled pastry packed with lots of bite-sized pieces of steak, some requiring a little bit of a chew but in the main nice and tender. The gravy had the viscosity required to coat the meat, a good thing, without spilling from the shell unwillingly, also a good thing, and had the balance of salt and savoury just about right.

Pastry: The top was a little squashed at the sides meaning it didn’t look quite as neat as you would want by the puff pastry lid was well baked, golden and added that crunch on top along with a meld of sauce and soft pastry on the under layers. The botton half of the pastry was a little soft that meant a little juggling was required to ensure no mass meat departures to the ground below but all in all a pretty solid housing of pie here.

Brown Sauce: Luxury, there is none, and I think going forward I’ll just skip this section for luxury pies going forward.

Overall: Very tasty steak and gravy with pastry that was perhaps a little soft underneath but still sturdy enough nonetheless.

Gravy Factor: A steak pie worthy of a football first footing.

It would be remiss of me not to mention the second of my match day meals in Alloa here in the shape of a cup of piping hot homemade stovies. Slices of potato and onion in a gravy populated with chunks of mystery meat, a Scottish classic. Add in a blob of brown sauce and at £1.50 it was the perfect way to warm you on the terraces.

20200103_2019091874099332051084917.jpg

Unfortunately Meat Filled Pastries sponsored player for the season, Ross Smith, was out injured but I did get a chance to speak to a couple of behind the scenes faces at half time. For some it’s easy to be dismissive of clubs such as BSC Glasgow and Caledonian Braves but for their supporters and those that devote a significant amount of their free time on keeping them going you can only hope for success and a sustainable future. Both of the sides mentioned above are amongst the most innovative at the level when it comes to fan engagement and content creation and they bring yet another dynamic to the Scottish game.

Next time out we will be back in Glasgow as Benburb take on Pollok in the West Region Premiership, 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. Editor of Leading the Line, A Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. 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 190: The Whitletts Victoria Onion Pie

Posted on Updated on

Welcome to the first new pie review of the roaring twenties, the roaring of course coming from the well stoked fires of pie hut ovens across the land as we continue on our quest for Pie 200. We’re back at Dam Park for a second review from the home of Whitletts Victoria where, on this afternoon, the home side who usually play in red and black played in blue and the away side, Darvel, who usually play in blue, played in red as the eccentricities of modern football showed no discrimination irrespective of the grade.

The first review from the Vics earned an honourable mention in The 2019 Meaties published on New Year’s Day where, as well as crowning Meat Filled Pastries best Non-Pie Pastry, Meatfree Pastry, Luxury Pie and Scotch Pie of 2019, the first ever Outstanding Achievement Award was issued so why not go take a look.

For now though let’s head back to the windswept terraces of South Ayrshire, and without much further ado, rate some pie!

Where: Dam Park, Whitletts Victoria 1-4 Darvel, West Region Championship

20191214_1342244146124288477029617.jpg

Price: Exactly the same as the Whitletts Victoria Scotch Pie coming in at a wholly reasonable £1.50.

Presentation: A rinse and repeat when compared with it’s scotch sibling, in fact, let’s just copy that same text “Presented on a large white napkin, ample for the pasty provided and for dabbing the lips.”

Meatiness: Much like the scotch offering this was a well filled pastry with a texture that was easy on the bite. There was a little peppery kick but to be honest if I hadn’t been called an onion pie by name I might not have known it at all. There was a couple of little slivers on inspection within but the sweetness that the onion usually brings to pastries of this nature wasn’t really there. It was tasty, just not quite what I was expecting.

Pastry: This pastry was well baked with a golden edge on the crust, the two steam holes that were the present the identifier that this should be an onion laced pastry. The bottom was sturdy and held the filling whilst the top was well sealed although not quite perfect in its presentation.

Brown Sauce: In a break from tradition when it comes to an onion pie I devoured this offering without going condimental. I reckon wee a blob or two of brown sauce wouldn’t have gone a miss though in retrospect.

Overall: Tasty enough but not very oniony.

Gravy Factor: A decent ladle full perhaps just missing that extra dimension.

It was a pretty decent double header from The Dam and I have high hopes that the 200 marker will come round in the not too distant future. What happens from there? Well we’ll have to wait and see as I have a couple of big changes coming up in my life soon that I suspect are going to take up quite a bit of my free time.

However until next time, and there’ll always be a 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. Editor of Leading the Line, A Scottish Women’s Football writer and a contributor to various football websites, podcasts and publications. 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 183: The Forres Thistle Pie

Posted on

Hello pie fans and welcome to the second review from the Scottish Highlands as we dive into, what turned out to be, a rather substantial scotch pie offering from Logie Park.

If you want to read about the epic steak pie from the same venue then you can do so here, that one was definitely worth the 400+ mile round trip but before we find out if it was a day for double delight I wanted to give you an insight into that journey, one that very nearly resulted in an overnight stay in Forres itself.

The day started early, arriving at The Quiach, the regular post match watering hole for half eight with a roll and coffee in hand. There is a regular bunch that take the bus to these away games, and our numbers were boosted by an extra few who wanted to leave their cars at home and enjoy what had turned out be a first trip north in over five years.

The drive north was fairly uneventful, we rolled into town a couple of hours before kick off and quickly assessed our surroundings in search of the nearest pub knowing that the ground itself, which was situated on the outskirts, had no social club to fall back on. Having had a few in The Thistle Bar we boarded the bus and headed towards the ground which was situated at the end of a cul-de-sac in a residential area. There was no parking to speak off and so our driver Wullie made the bold – and what soon turned out to be foolhardy – decision to go off road and park up on the grass, 45 seconds later the bus was stuck.

The rain had been falling heavily the night before and in spells throughout the journey and whilst a couple of cars were already in situ there was a suspicion as the wheels moved away from the safety of concrete to swampy grass that trouble was imminent.

20190928_1444151221055371765255753.jpg

It was. The wheels spun, and spun, and spun, the engine grunting and moaning as the gears were cranked over and over. Still in our seats we could feel the bus slip deeper and deeper into the mud, a look out the window showing the carnage being caused. We disembarked and did the only sensible thing by making our way into the ground hoping to resolve it at half time leaving a gaggle of bus drivers to get started. 45 minutes later, it was still stuck, and with Wullie looking more and more a broken man a few of us headed out and after some digging, some pushing and the snapping of at least two tow ropes (unused seatbelts) the bus was free, our camaraderie strengthened with the path home secure and our shoes a little muddied.

The trip itself was made by that bus story as the game was very little to write home about but as we made are way back towards the gate it was fair to say we had earned ourselves a pie. So without much further ado, let’s rate some pie.

Where: Logie Park, Forres Thistle 0-3 Pollok, Scottish Junior Cup Second Round

img_20190928_193838_9957065427298455986658.jpg

Price: £2. I’ve noticed this is becoming a bit of a recurring trend where no matter the type of pie the price for each remains the same. £2 for a scotch pie is quite high for this level but then counter that with that being the same price as the steak and it all kind of balances out.

Presentation: Same as the steak on a double layer of kitchen roll.

20190928_1420567068480034184604541.jpg

Meatiness: This pie was a whopper but quantity doesn’t always mean quality and to be honest I was a little bit disappointed with this one. The texture was what you would expect to see in a good scotch pie but my filling was a little cold meaning the flavours didn’t pop as much as you would want them too. The meat was a little pale and grey meaning that when eating your eyes that sense too felt a little underwhelmed.

Pastry: Much like the steak the top was a little loose from around the sides but it had a nice golden colour to it and held the substantial filling comfortably.

Brown Sauce: HP, elite sauce levels here.

20190928_1422245837174832141987820.jpg

Overall: A big lump lacking a little a punch.

Gravy Factor: Bog standard bisto.

Think you have what it takes to be a judge at this year’s World Scotch Pie Championships, then luckily for you the organisers are running a competition which will see you become a judge for the day, details of which can be found below.

https://worldchampionshipscotchpieawards.org/be_a_judge_competition_.php

Next time out we are back in Ayrshire to cast our eyes over the Irvine Meadow Macaroni Pie. 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. Editor of Leading the Line, A member of the Scottish Women’s Football Media Team and a contributor to various football websites, podcasts and publications. 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.

 

20190928_1444151221055371765255753.jpg

Pie 182: The Forres Thistle Steak Pie

Posted on Updated on

Hello and welcome to Meat Filled Pastries, this latest entry to the Pie Hall of Fame comes to you on Non League Day, a day where, with Scotland’s international exploits causing optical bleeding across the country, fans are afforded the opportunity to seek relief and turn their attention to the lower leagues of Scottish football.

Meat Filled Pastries was set up with a view on shining a light on these clubs, the players who graft by day and then train hard at night, the coaches who become WhatsApp admins and fine arbitrators, the fans who stand in the wind and the rain, who share pints in strange little corner bars with their chosen travelling few, the volunteers who line the park, run the gate, bellow out the prizes on offer during the half time draw and of course, dish out sustenance to the ravenous hoards from kiosks of all shapes and sizes. Every one of whom are happy to call the beautiful game their mistress.

With the gap between the rich and the poor ever widening, with the relationships between those at the top and those in the terraces becoming more strained and distant I am forever grateful to the home that non-league football has provided me to embrace my fandom. If you’re reading this and still not decided to head to a game today then I encourage you to fire up your mobile and see what’s on offer near by.

Or, if you prefer, a bit further afield, something I found myself doing a couple of weeks ago as Pollok made the trip north to face Forres Thistle in the Scottish Junior Cup. There will be more on that journey in the next review but naturally, after having had a few beers, I headed to the hatch and made my order.

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

Where: Logie Park, Forres Thistle 0-3 Pollok, Scottish Junior Cup 2nd Round

Price: £2. An acceptable price for what was going to turn out to be an absolute belter of a steak pie.

Presentation: A double sheet of Kitchen roll. I assume more cost effective than a napkin but, having not yet fully investigated the finances behind this important part of the match day consumption process, an assumption is all that can be made. Either way those two sheets did the job required handily.

20190928_1511326972003934685757282.jpg

Meatiness: Oh my, this was love at first bite. First the gravy, luscious and highly seasoned with a consistency that as you squeezed the pastry lid and base together gently let out a contented sigh of gravy, bulging the same way a full belly does after the belt has been loosened on a pair of trousers following a wholly satisfactory meal. The meat was tender and in generous sized chunks, toothsome, pleasingly tearing away from each other in strands exposing a wonderfully coloured steak still sporting a slight hue of pink. Multi-levelled deliciousness.

Pastry: Was it the prettiest pastry I had ever seen? No, the top was a little loose with the steam hole at the top showing signs of boil out as I peeled a salty sliver of what I like to call “gravy jerky” from the surface but it was beautifully baked. Thick enough to hold the filling but not too thick so that you end up with a raw inside coating with a lovely golden tinge all around.

Brown Sauce: No, no, no, no, no, no, no. No.

20190928_151155349371668251511018.jpg

Overall: Generous helpings of steak wrapped in highly seasoned gravy and held within well baked pastry. Lovely.

Gravy Factor: 24 carat gravy.

I’ll be back with another review from Forres as I share what was an interesting match viewing experience.

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. Editor of Leading the Line, A member of the Scottish Women’s Football Media Team and a contributor to various football websites, podcasts and publications. 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 178: The Hibs Ladies Bridie (c/o Penicuik Athletic)

Posted on

Hello and welcome to Meat Filled Pastries, your home of Scottish football baking. It’s taken a wee while to get around to writing this next batch of reviews, so my apologies for that. I’m currently going through a glut of women’s football work and writing which is wonderful but is also keeping me very busy and hopefully your appetite was sated by my History of Pie and Bovril piece. People seemed to like that which was nice.

This review comes from Penicuik Park, normal home of East of Scotland Penicuik Athletic but, for one sodden August evening, also home to Hibernian Ladies as they took on Stirling University in the Scottish Women’d Cup. A 300+ crowd turned up for the game and with team sheets, kiosk and even a half time draw the game had a right “proper” feel to it.

I go back on forth on the entry requirements for SWPL football in Scotland, I think cover is necessary, but personally I can cope without seats, especially when sometimes the view and comfort of the seating is highly questionable *cough* Ravenscraig *cough*, and I think a more holistic view of fan experience sometimes needs to be taken into consideration. I’m writing these next three reviews whilst watching Chelsea v Spurs in the Women’s Super League and the level of coverage being afforded to the women’s game in England is something that Scotland has to find a way of grabbing on to. I continue to remain more hopeful, as opposed to expectant though.

One of the things that sometime’s leaves a little to be desired at women’s games is the catering so I was pleasantly surprised to see a fully stocked hut to make my dinner selection from. Having already had the Penicuik Athletic Pie some years ago I scanned the whiteboard before choosing myself a bridie and so, without much further ado, let’s rate some pie.

WherePenicuik Park, Hibernian Ladies 5-0 Stirling University, Scottish Women’s Cup 3rd Round

Price: At £1.50 this was very reasonably priced in the context of the non-league surroundings.

Presentation: This pie was handed to me wrapped in a double layer of circle-dimpled kitchen roll, more substantial than the standard white napkin which, of course, means that it was more than capable of doing the job required.

20190821_1939385528144958876490435.jpg

Meatiness: I was ready to wax lyrically about this bridie, my natural inclination at present is to promote anything Scottish women’s football related to act as a counter to the many questions and observations that I have on a near game by game basis but, if I’m being honest, this bridie filling was just OK.

It was a little shy on quantity and what was there was needing a little extra crack of salt and pepper. It did the job but left me pining for something more.

20190821_1940182496718116608346668.jpg

Pastry: The pastry was golden, aided by a brush of egg glaze before baking with the end result having the look more of an empanada than a bridie. It was really well baked on the outside and there was some flaking but as I peered inside, using the floodlights to guide me, I noticed there was a pretty raw looking layer of pastry. This will have hindered the balance, naturally dulling all the favours that it surrounded, and again whilst it was fine, it wasn’t one that was going to live long in the memory.

Brown Sauce: It probably could have done with a wee squirt of something but the bridie, in my opinion, is not a naturally condiment receptacle so none was used here.

Overall: It was all fine but the filling needed some added punch and to be more generous whilst the pastry was golden but also not quite right underneath.

Gravy Factor: Meh.

I don’t want this review to undermine the fantastic effort made by ‘Cuikie to host this midweek tie. They fully embraced the responsibility and also saw it as an opportunity to not only support women’s football but to also ensure that should Hibernian need a temporary home again then they would be first in line.

Next up is a special trip south of the border where I review the Workington AFC Steak Pie. 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. Editor of Leading the Line, A member of the Scottish Women’s Football Media Team and a contributor to various football websites, podcasts and publications. 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.