steak pie

Pie 154: The St. Mirren Steak & Gravy Pie

Posted on

Hello and welcome to another edition of Meat Filled Pastries. As I have often explained before I started Meat Filled Pastries as a result of a bet and a desire to not let any kind of flair for the written word leave me forever. I think I’ve made peace that this isn’t destined to be my “big idea” as I continue to try and plot an escape route from my life as Office Monkey #324 but that doesn’t mean I’ve stopped searching for it. Don’t get me wrong if it wasn’t for being an office monkey then some of the things I have seen and done over the last couple of years wouldn’t have been possible (or more pertinently financed) but that doesn’t mean that I don’t want more from my life, to not still be sitting in that same desk doing the same thing in another five years time. I want to make a difference, leave a mark and not being lying on my death bed hopefully many, many years from now not wondering, what if? I’m just not entirely sure how.

My latest attempt at existential salvation comes in the form of The Scrancast. A new podcast looking at the best food and drinks creators in Glasgow, not necessarily focusing on the things they produce but the stories behind them and their journey’s until this point. Episode 1: Welcome to The Scrancast is now out on Soundcloud and you can follow it’s journey here. It’s currently pending iTunes approval and there’s a website in the works along with a whole host of other ideas relating to it so why not give it a follow from the links menu on the left hand side, there will almost certainly be some pie based content in there at one point in the future.

Speaking of the links menu, I’ve also added in a couple of new links to people I want to give a bit of a bump too. Firstly to Roddy Cons and his site “The Team on Tour” who I’m currently living vicariously through as he makes his way around the lower leagues of Spanish football, particularly in Madrid, something that I only ever really scratched the surface of. Secondly a shout out to Steven at Football Stadium Prints who has this week given up his job to pursue a career in stadium based artistry, he deserves all the support in the world for following a dream so why not take a look at that too. It’s good gear.

You know who else deserves our support? The Scotland Women’s national team as they head to their first ever Women’s World Cup Finals in France next summer. Preperations for the tournament are now in full swing, and the visit of the United States to Scotland for a glamour friendly is just another sign that the women’s game in Scotland is on the rise. So with that in mind I headed to Paisley to see how our girls would get on agaisnt the best in the world and, of course, scran a pie.

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

Where: St. Mirren Park, Scotland 0-1 USA, Women’s Friendly International

Price: Having experienced some truly awful pies down Hampden way over the not distant past I was hoping that a change of venue when it came to supporting my national side would see an increase in pastry quality. Having parted with a fairly substantial £2.70 for my pastry I went to take my first bite with some trepidation, knowing that high prices and all seater stadiums have not been a common recipe for success so far.

Presentation: As is common practice with a steak based pie this was presented within a silver tin foil case although the white napkin was much larger than you would expect at a stadia of this nature.

20181113_190842.jpg

Meatiness: Billing itself as a steak and gravy pie meant that the pressure was on to ensure that the gravy was forthcoming. The good news was that it was, however it perhaps lacked the punch of flavour that a £2.70 pie should really possess. The meat was good though. A varied size of chunks that kept your mouth interested as you made your way through with the texture suitably tender and forgiving to the bite. Whilst it might not necessarily be a Hall of Famer in the making this was a marked improvement on some of the mass catered pies of the past.

Pastry: Not masses to say here. It was a bit bashed about and the pastry, as is nearly always almost the way when a silver casing is present, was soft on the bottom but the sides held well and there was a nice golden tinge to the top. There was a little bit of boil out but I actually quite enjoy a bit of that.

20181113_190914.jpg

Brown Sauce: Wee brown sachets of a cash and carry owners dreams were available but of course this was a steak and gravy pie and so to do anything other than go bareback on this luxury pastry would be to go agaisnt everything these pages have stood for over the last five plus years.

Overall: You know what? A fairly good steak and gravy pie. It was perhaps lacking a little bit of punch but at least it didn’t disintegrate in your hands as soon as you pick up like many a match day pie does at the top end of the Scottish game.

Gravy Factor: Contextually good gravy.

A decent effort from The Saints, and a decent showing from Shelly Kerr and her side against the best the women’s game has to offer. As for the next review, who knows. It’s got to that tricky time of the year where the midweek card shrinks and the weather starts to play havoc too. Have no fear though, Meat Filled Pastries will be back.

Until next time, go forth and eat pie (and why not listen to The Scrancast whilst you’re doing it too).

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. A contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert and hosts “The Isco Inferno” a weekly take on all things Spanish football. 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.

 

 

 

Advertisements

Pie 151: The Cumnock “Steak & Haggis” Pie

Posted on

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.

20181103_202000.jpg

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 149: The Stirling Albion “Steak” Pie

Posted on

Welcome to another edition of Meat Filled Pastries as we induct the 149th baked good into these hallowed pastry halls. This week’s offering comes from Stirling Albion but instead of seeing the Binos do battle I was present for semi-final one of a SSE Scottish Women’s Cup semi-final double-header. I had got out my bed fairly early for a Sunday to take in Glasgow City and Hibernian as the two dominant forces in Scottish women’s football went head to head at noon before Motherwell and The Spartans kicked off four hours later for a place in the final to be played on Sunday 4th November at Firhill. A two game semi-final double header at the same venue on the same day. Can’t think where I’ve heard that before…

I’ve talked at length about what I think needs to be done to really capitalise on the success of Shelley Kerr’s World Cup bound national side and the need to move the domestic game in Scotland forward. If you haven’t read those then conveniently there is a link right here where I gave my opinion a couple of months ago. At this point though I want to commend some of what I saw at Forthbank Stadium that certainly seem to suggest things are moving in the right direction, especially after the introduction of the new entry criteria for the 2019 season.

Firstly, whilst the announcement that the 4 semi-finalists in the Betfred Cup would all play on the same day had people proclaiming the end of days, the idea of a Semi Final Super Sunday works in a Scottish women’s football context and although the announced attendance of 364 sounds meagre it is considerably higher than your average SWPL match day turnout. They had also struck a deal with the BBC similar to the one currently being exercised for the early rounds of the FA Cup to stream both games live on the BBC Sport website accompanied by some proper english speaking commentary. There were team sheets available for each game and whilst it was good that these were free there was perhaps a missed opportunity for a double edition programme to be sold. The historic problem of kick off times clashing with big games on the men’s side did rear its head again though as the crowd appeared noticeably smaller as I watched game two in my flat prior to Scotlands’ 1-3 defeat to Portugal “B”. A game that kicked off only an hour after Motherwell and Spartans did so making it impossible to properly engage in both.

The biggest thing though, and the one that is most relevant to this site, is that there was some hot food to be had and national team aside this feels like a bit of a first. So without much further ado let’s rate some pie!

Where: Forthbank Stadium, Glasgow City 1-2 Hibernian Ladies, SSE Scottish Women’s Cup Semi Final

Price: At £2.50 this was perhaps a bit pricier than I was expecting given the Scottish League Two surroundings. The price becoming a greater bone of contention as I started my consumption.

Presentation: Presented in a tin foil case, the napkins were a self-service job from the table beside the counter. Plenty of large white napkins to choose from so you could go wild in a totally environmentally friendly way.

20181014_115409.jpg

Meatiness: Ooft, this was dry, which was a little upsetting. There was some large chunks of steak present but these meaty morsels were quite tough which – coupled with the lack of gravy – didn’t make for the most joyous of bites and an overuse of your jaw muscles. The seasoning wasn’t much cop either and it’s fair to say that I was a little disappointed when I looked at the empty napkin and foil tin that sat in my hand. I know this is a luxury pie but I wish I had whacked some brown sauce on it.

Pastry: The pastry was a bit weird. Whist the scotch pie shell with puff pastry lid has been seen before the puff had seemed to forget to do its growing thing and the shell had a strange grey-brown-yellow sheen to it. Structurally it was sound but again it wasn’t much of a taste sensation.

20181014_115605.jpg

Overall: This wasn’t a classic. The meat was a little tough and the paucity of gravy meant that it was all just a little dry, especially when paired with the slightly odd pastry combination surrounding it. I’m not going to lie, part of me thought that these were left over from a Saturday somewhere, and that’s not a great sign.

Gravy Factor: Just a mirage of gravy in this pastry desert.

Well with us one pastry away from 150 there is some pressure to be had on our next hosts after this underwhelming effort. Who that host will be I genuinely don’t know but what I can assure you of is that there will be a pie celebration to be had and maybe I’ll knock something up a little bit special too.

Until next time though, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast 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 148: The Kilwinning Rangers “Buffs” Pie

Posted on

Hello pie fans and welcome to another edition of your favourite (and not at all niche) Scotland based football pie review website, Meat Filled Pastries. This week’s review comes from Kilwininng Rangers in the form of the mysteriously named Buffs Pies.

Reviewing a mystery filled pie has come at quite the opportune time as this week I received my invite to once again form part of the judging panel at the World Scotch Pie Championships. A day where even I, a hardened pie muncher, long for a side salad and a pint of fruit smoothies. As always if you are a butcher or baker who makes meat filled pastries – and especially if you supply them to your local football club – then I encourage you to fire an entry in. The title of providing the best football pie in the land is one not to be sniffed at.

The question now though is whether or not The Buff’s Pie has the makings of a contender? Well there’s only one way to find out. So without much further ado let’s rate some pie!

Where: Abbey Park, Kilwinning Rangers 0-2 Pollok, West Premiership

Price: At £2.20 I’m almost certain that this was the most expensive junior pie I’ve ever purchased and with my curiosity already piqued by a name masking it’s content, my expectations continued to escalate given this high price point.

This pie, before I had even taken my first bite, was under a lot of pressure.

Presentation: This was a big unit and so I was surprised – but not disappointed – to see no tin foil case present for this pastry with its presentation being made simply on a large plain white napkin. This did add another level of intrigue though as with no concrete evidence of its contents present the pressure continued to build. Would the napkin be sufficient to keep the filling from spilling all over my arm on first bite? With anticipation, I lifted it towards my face.

20180922_140334.jpg

Meatiness: So what was behind this pie’s pastry curtains? Well the first bite was met with a burst of well seasoned and sufficiently viscous dark brown gravy with my teeth tearing through a medium-sized chunk of well cooked steak. So far, so steaky. I took another couple of bites, sometimes getting steak, sometimes just getting gravy, sometimes hoping for a wee bit more, before my palate was hit with a new taste sensation. Definitely meaty I pulled my head back a little and peered into this bakers cavern to see a couple of pink(ish) discs of sausage staring back at me. There was your point of differentiation, but yet, despite all these wonderful surprises, my initial reaction was that whilst this pie was good it wasn’t at the same level as The Troon: Steak Pie I had consumed a few weeks previously. I ploughed on though and as I continued to make my way through it its generosity of portion became apparent and the flavour layers started to build little by little. As I took my final bite I was happy to say that this filling was certainly something that I had enjoyed.

Pastry: As previously suggested there was a lot of pressure on the pastry here given the absence of the shiny safety sheath that often accompanies bigger pies but I’m pleased to report that it held really well. It had a sufficient golden tinge to the top although for me the puff pastry was a little too plentiful. That said, it’s plentifulness did lend itself to more of those wonderful moments where the component parts kissed to form that ever lovely symphony of gravy and pastry on the roof of the pie.

20180922_140403.jpg

Brown Sauce: On a Steak & Sausage Pie!? Are you condi-mental!?

Overall: At £2.20 and with a mystery name there was a lot of pressure on this pie to deliver and I’m pleased to report that it did. Whilst it might not be at the very top of the Meat Filled Pastry Pyramid it definitely deserves to be mentioned in the upper echelons.

Gravy Factor: The International Gravy of Mystery.

Got to love a dose of the ol’ mystery meat. I have not a clue where my next pie will be coming from. My basket is currently empty and the mid-week fixture list is beginning to look increasingly bare but have no fear as Pie 150 is not that far away and that of course will be monumental!

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 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 144: The Livingston “Steak” Pie

Posted on

Another day, another pie. Hello to any new readers, and welcome back to those who have found themselves drawn in by these tales of pie.

Supporting Livingston must be hard, a thought that entered my head as I waited for kick off at the Tony Macaroni Arena, On the face of things they have done and gone through every possible thing that your traditional football fan thinks is wrong with the modern game. Founded after the demise of Meadowbank Thistle they essentially franchised themselves out to West Lothian. Following some fairly quick success they splurged out on a raft of players they couldn’t afford in the pursuit of the SPL and cup success, both of which they achieved, administration as a result of their unmanageable spending soon followed and they tumbled down the divisions before recovering and then going into administration once again. Their ground has one of the most ridiculous names in Scotland in the shape of the Tony Macaroni Arena thanks to the money that sponsorship brings and this season they have installed a plastic pitch that produces plumes of black rubber from it any time the ball has the audacity to touch it. They sacked their manager after only 7 weeks of the season and one of their current high-profile employees has had a sizeable stint in jail for a drugs conviction. The term banter years has never been more in vogue but down Almondvale way they have turned bantering into just another day in their 23 year existence.

As I, and the 459 others in attendance, watched their Colts side beat Forfar Athletic to book a trip to Sligo in the next round of the Irn Bru Cup I couldn’t help but have respect for those associated with the black and gold around me. Despite it all they still come, you might not agree with some of the things that have happened at Livingston over the last couple of decades, but if your club had gone through everything that the Lions had are you telling me you wouldn’t still be sitting there, scarf on, pie in hand and with hope in your heart that this season, this season could be the one?

But what of that pie in their hand, is it any good? Well there’s only one way to find out, without much further ado let’s rate some pie!

Where: The Tony Macaroni Arena, Livingston Colts 0-0 Forfar Athletic, Irn Bru Cup, First Round

20180821_210655.jpg

Price: I forgot my surroundings for a second as I looked on with shock at the £2.50 price tag but then I remembered that the games on show at the T Mac are currently of a Scottish Premiership nature and so while the price was high the context softened the blow  little. This was another ground where the pies had the same price across the board, which to be honest, removed scotch pie as an eating option fairly quickly for me.

Presentation: This pie was passed over the counter inside a brown paper bag – which was different. On opening the bag however there was a small white napkin present which this steak pie – without a tin foil case – sat.

20180821_193802.jpg

Meatiness: This was a very well filled pie with hardly a squeak of space to be seen after completing the first bite. The meat content was generous with a decent texture and the gravy was of the consistency a good steak pie gravy should be. Whilst the meat had a good flavour to it I felt it was a couple of shakes of salt shy of being a true top pie contender.

Pastry: Steak pie cases are usually found to be made from puff pastry or a combination of hot water sides with a puff pastry top. This was however a steak pie in a scotch pie surround. The top edge was a little ragged, no doubt in part due to the brown paper bag delivery method but was fairly sturdy everywhere else, particularly impressive considering the increased moisture that a steak filling brings to the pastry party. The texture was a little bit biscuity which did mean the odd shard was prone to break away from the body of the pie but all in all it was a solid job.

Brown Sauce: Luxury Pie. Condiment free since 2013.

Overall: Generous filling in a conventional scotch pie case, perhaps a little under on the seasoning but a tasty treat nonetheless.

Gravy Factor: Good Gravy!

A couple of things before I wrap up this review. Firstly a nod to Matthew’s Butchers who Livingston kindly advertised as providers of their pastries at the pie stall. This is something that I have banged on about before but it always feels like butchers and bakers don’t do enough to promote their matchday offerings. A great pie never goes unnoticed on the terraces so the chance to advertise to a captive audience should never be underestimated.

The second is to make you aware that the latest issue (Issue 21) of The Football Pink is now available to pre-order and it features an article by me around the great junior uprising from this east this summer, so if you fancy a copy you for only £3 then you can pre-order at the link here. Once they’re gone they’re gone!

That’s all from me for now though so until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.

Pie 142: The Troon Steak Pie

Posted on Updated on

It’s pie time baby! Welcome to Meat Filled Pastries where once again I continue to get elbow deep in my search of the sweetest symphonies of meat and pastry the Scottish football world can offer. But first…

I’ve knowingly followed football for over 25 years. In that time social media and the way that fans interact with their clubs, players and fellow terrace dwellers has changed to an almost unrecognisable level. Whilst big clubs have had the “benefit” of national media coverage football down the leagues often relied on the support of the local paper, word of mouth or the odd post match conversation over a pint or two. Nowadays though clubs of all levels are in the search for greater reach latching onto anything that makes them stand out from the crowd and searching for ways to attract new followers at a time when the telly seems to rule all. Whilst Social Media Officers at “big” teams can themselves alone attract thousands of followers at the lower levels there is no media team. No budget for high-definition graphics and elaborate signing videos and in some cases no real expertise of any note to call upon, but you know what? The content still comes. The goal flashes, the signing news, the websites, the match day posters, the new logos it’s all there to see. All keeping people informed whilst maintaining thier clubs relevance in an ever smaller world. This work can sometimes be even better than those that earn a living from it and it should be commended. Whether it be keen fans who volunteer, students looking to hone their media craft or inwhatever form that the content is produced it’s it’s fair to say that the profile of these clubs would just not be the same.

It cheers me even more to see that in recent times clubs – with the budgets to do so – are now recognising these individuals with paid full-time opportunities. Most recently this was demonstrated at Dunfermline Athletic where long time Club Photographer Craig Brown has been rewarded with a permament contract to act as the club’s Media & PR Officer. Even more famously Alan Burrows has seen his role on a Saturday at Fir Park change from punter to Chief Executive a fanciful thought during the SPL years. Recognition is often hard to come by when the time spent goes unseen so I wanted to take this chance to say thank you to all those folk who make trying to understand what’s going on in the strange little world that is Scottish football just that bit easier.

I’d like to think that my pie reviews help to promote those clubs a little too and I always make sure to give a shout out to the teams I visit when spreading the good word. So let’s get to it, without much further ado, let’s rate some pie.

Where: Portland Park, Troon 1-1 Pollok, West Premiership

 

Price: At £2 my initial reaction was to say that this pie, even for a luxury offering, was expensively priced as a junior pastry but then it was presented to me and the volume of pie you got against the amount you had to spend had me thinking that this was a bit of a bargain.

Presentation: Has there been a special sale on coloured napkins this pre-season that I don’t know about? For the third review in a row my pie was presented on something other than a white coloured napkin. This time blue, in keeping with the home team colours. Good size for holding the pastry which on this occasion was housed inside a tinfoil case.

Meatiness: Jesus this was meaty. It was dense with meat and more than one chunk took a couple of bites to get through. This was the good stuff. The meat tearing forgivingly as I ate. There was also an ocean of well seasoned and highly flavoured gravy, wrapping itself lovingly around the mini steaks with its viscosity allowing it to kiss the sides and gently flow out its pastry tomb ready to awaken your tastebuds. There was the presence of pepper throughout each bite. Not a semi-acrid burn that can sometimes build whilst eating a scotch pie but a consistent, almost sweet, tingle that just added to the total flavour profile. This was good.

Pastry: The good news continued with the pastry. Although it was a little soft, no doubt as a result of the ample treasure it was concealing, there was no sticking to the tin foil case and falling apart as I lifted it. It was a lovely golden brown colour and although the top layer puff pastry disc was a little off centre this still felt like one of the neatest pies I’d seen in a long time.

Brown Sauce: I think it would have been near blasphemy to put a condiment on this bad boy.

Overall: Generous filling and size. Tasty meat, unctuous gravy, golden pastry. Belter of a pie!

Gravy Factor: Give me another ladle full.

An absolute triumph of a pie from Portland Park. I’ve not had one that good in a long time and I would recommend a trip to Troon just to eat it. Will the streak continue next time out with the intriguing sounding Bacon Mac & Cheese Pie from Ibrox?

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 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 138: The Dumbarton Steak & Gravy Pie

Posted on

Those three days between the end of the World Cup and the start of my football season were some of the most challenging of my life. Yes, it was almost certainly the best tournament I had lived through but nothing ever really beats being at an actual game. I was excited to start at a new ground in Bo’ness and of course with a new pie review as I followed my team Pollok east for some friendly action. Imagine then my disappointment as I scanned the terraces of Newtown Park to see that my post work dash to West Lothian was not going to be rewarded with a meat filled pastry dinner. I really hoped this wasn’t going to be a sign of things to come.

Fast forward to the following Saturday and a message exchange with my Kilmarnock supporting mate from uni saw me off to Dumbarton. Going “undercover” as an away fan is always a unique experience, the fans tend to be that little bit more boisterous, fuelled by a travel beer or two, the characters slightly more eclectic and the whole day just that little bit more enjoyable than taking seat with some of the home team regulars.

Despite the pies selling out at half time due to the volume of travelling fans I had snagged a pie just past the half hour mark, and with it securely wrapped inside my paw I welcome you to Season 6 of Meat Filled Pastries with Pie 138: The Dumbarton Steak & Gravy Pie.

Without much further ado, let’s rate some pie!

Where: The C&G Systems Stadium, Dumbarton 2-4 KIlmarnock, Betfred Cup Group Stage

Price: As it was the first pie of a new season I thought I would treat myself to a little bit of luxury but at a whopping £2.60 – a full 70p more than a scotch pie – I was slightly aghast. Now maybe it’s because this was the first game of the season but when I looked up at the price board an audible “whit!” could be heard coming out my mouth. Remember this is Scottish League One fayre, not Ibrox or Parkhead. I was quite taken aback.

Presentation: A common presentation style for a steak based pie of a tinfoil case and medium-sized white napkin although the mis-shapen nature of the case (more pear shaped than round) should have hinted about the taste experience that was about to follow.

20180721_155303.jpg

Meatiness: The meat content of this pie was dispersed in some what of a higgledy piggledy manner meaning that at one side you were biting into some pastry lightly tickled by gravy whilst at the other there was a wealth of meaty treasure to be found. Various sized chunks of meat wrapped in a well seasoned if not particularly mind-blowing gravy. The meat was cooked well but didn’t leave you yearning for more nor wishing you’d never took a bite. It was just there.

Pastry: The pastry was on the surface fine. A nice golden tinge to the edges although the top was perhaps looking a little under-baked. The side walls had cracked quite a bit leaving its structural integrity in question but all in all it was holding and seemed passable without being in any danger of making it on “the best pies I have eaten” list. Then I took a bite. A bite of raw, sticking to the tinfoil bottom layer of something that  was…well it was awful. Claggy to the bite and with the ability to roll it up in a ball between my fingers. By the time I had finished my pie I needed more than a few slurps of fizzy pop to wash my mouth clean and seperate the paste from my teeth. Poor.

20180721_152248.jpg

Brown Sauce: Just a reminder that luxury pies require no brown sauce although in this instance it may have helped with the pastry.

Gravy Factor: We were on our way to an OK steak and gravy pie, with a golden if under-baked top and a decent filling however that base. That mush of paste masquerading as pastry was the definition of, no nice.

Overall: Not a fan.

Well I hope that’s not the season standard going forward. Luckily we have an early shot at redemption as I headed to Fife to take in a pre-season friendly between Kelty Hearts and Brora Rangers and of course scran a pie. I’ll keep you posted if anything interesting happens along the way, however, until next time go forth and eat pie.

Just maybe not this one.

One last thing. If you like football and scran then follow me on Twitter @MFPTasty and for a more food and travel based experience then have a look in Twitter for @mershdoes.

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.