steak pie

Pie 175: The Kelty Hearts Steak Pie

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Hello and welcome to the second review of the 2019/20 season as we head to Fife where Kelty Hearts hosted Penicuik Athletic in the final of a pre-season tournament held at New Central Park, home of The Maroon Machine. A venue that is beyond recognition from the side’s junior football days.

Along with the renovation works it’s been an eye-catching summer for the Fife side with the appointment of Barry Ferguson as manager soon being followed by a number of high profile signings. Whilst the capture of right back Gary Cennerazzo from league rivals Spartans may have gone under the radar the landing of Forfar Athletic duo Dylan Easton and Thomas O’Reilly, East Fife’s Scott Linton and Inverness Caledonian Thistle striker Nathan Austin certainly did not, with the latter scoring 11 times in 47 appearances for the Championship side last season.

It’s not just Kelty though that have been raising some eyebrows further up the pyramid. East Stirlingshire, who in 2017 became the first side to be relegated after a 42nd place finish, have added SPFL quality to their ranks as a result of some fresh investment. Nicky Low and Bobby Barr have both dropped out of the league to bolster The Shire midfield. Eddie Malone and Willie Dyer bring over 30 years of SPFL playing time to the defence whilst 38-year-old Peter MacDonald will feel he still has the ability to score goals for the Falkirk side.

East Kilbride, the current defending champions have added to an already talented squad with the coups of former Queen of the South goalkeeper Alan Martin and former Republic of Ireland international Darren O’Dea. The former Celtic and Dundee defender marrying coaching duties at Motherwell with a playing stint at K-Park. Spartans are always contenders, whilst it will also be interesting to see how East of Scotland champions Bonnyrigg Rose Athletic fair having finally been promoted following the installation of floodlights at their New Dundas Park home. If early season results are anything to go by then it looks like Berwick Rangers are going to struggle whilst the innovative BSC Glasgow and Edusport Academy along with Cumbernauld Colts all have ambitions to grow their organisations both on and off the field.

It makes for a fascinating Lowland League campaign ahead, especially when you consider that there is only one place available in the Pyramid Play-off Finals with the obtaining of that one spot no guarantee that promotion will follow. It would be hard not to have some reservations about the financial sustainability of some of the projects currently being undertaken, especially with such a small target for these clubs to aim for but as fans, especially at this level, you have to trust the process. There is also a competitive scene bubbling underneath the Lowland League and for the other sides yet to be mentioned there will be an awareness that relegation would not lead to an immediate return.

Kelty Hearts opponents Penicuik were one of the three East of Scotland Conference winners last season. They would lose out to the aforementioned Bonnyrigg Rose in the champions play-off round and whilst I remain sceptical that for a number of clubs in the East the junior defection was a step that they maybe didn’t need to make there is no arguing that it has freshened things up with the newly restructured Conference A looking particularly exciting this season.

One thing that I will of course be keeping an eye on is whether the quality of catering on offer at the game will go hand in hand with on-field improvements which brings us nicely round to this latest review, Pie 175: The Kelty Hearts Steak Pie.

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

Where: New Central Park, Kelty Hearts 4-0 Penicuik Athletic, Pre-Season Tournament Final

Price: £2. I’d say this is pushing the top end for a steak pie in a non-league context however as it didn’t break the £2 barrier I’m happy enough to accept the pricing here.

Presentation: Well this was a little bit different. The pie was taken from under the heating lamps and placed into one of those half paper/half plastic bags that you see in canteens across the land. Inside the bag was a small thin white napkin for post consumption mouth dabbing. Functional, if a little unusual.

Meatiness: This, I’m sorry to say, wasn’t great. I feel like I can’t give a true account of how this filling tasted due to how overdone it was. There was a mix of chunks and stew but everything was over-powered by the pastry (more of that in a moment). There was a little bit of boil out even that had been blackened and I’d found myself wondering as I ate whether this was leftovers from the previous days play. I’d undergone a two hour round trip for my lazy Sunday football fix, but there will be football fans that will go even further when supporting their team, and for them to be presented with this would be a bit of a disappointment.

Pastry: It was burnt, quite badly in places. The puff pastry layer on top in particular whilst on appearances looked acceptable was dry and once I finished eating I was glad for the relief of a can of fizzy pop.

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Brown Sauce: I think brown sauce would have helped a bit here, but as this was a luxury pie none was to be applied.

Overall: Pretty disappointing, the work that Kelty Hearts have done to transform New Central Park has been incredible over the last few years and I would say as a neutral the match day experience is definitely one of the best at the level whilst things are clearly moving in the right direction on the pitch. Sadly, in this instance though, the pies need a re-think.

Gravy Factor: Blackened gravy, there’s something good lurking in there but sadly somebody has taken their eye off of it.

Look, I hate being critical of pastries. I always try and spin a review in as positive light as possible, but at the same time I’m not going to lie and say every pie I have is awesome as I also believe that if you are asking people to part with their cash then you should be providing something that merits that investment, especially when the purchase of a pie is as habitual as going to the game itself for some people. Hopefully this was just a one off.

That’s it for this week, so until next time remember to support your local side, big up women’s football and of course, 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 he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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.

Pie 172: The Linlithgow Rose Steak & Haggis Pie

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Hello and welcome back to Meat Filled Pastries for the first of a double review from Prestonfield, home of Linlithgow Rose, as Tranent took on Bonnyrigg Rose Athletic in the final of the Kings Cup. A competition, that until the big junior uprising of Summer 2018, neither side had ever competed in.

As I previously mentioned these last batch of reviews from the season just done are coming out a little later than usual and that is partly due to some work on my original pet project, Leading the Line, with a view to re-launching the site with some more regular content as opposed to just dumping it on here, where really, pies should always be the princes of the page. On the revamped site there will be history and opinion focusing on Scottish, Spanish and women’s football mixed in with interviews and the odd novelty item, because quite frankly, if you’ve been reading Meat Filled Pastries for this long then novelties should really be expected.

For an inexplicably long time I have resisted the fact that being involved in football in some capacity is where I need to be and whilst I figure out exactly what it looks like going back to my writing roots seems as good a place to start as any. In my most recent piece I’ve taken a look at the news that Real Madrid are set to finally join the women’s football ranks and I’m also in the middle of a series looking at perceptions of the Scottish Women’s National Team before, during and after this summer’s Women’s World Cup.

I have a long list of ideas and concepts to work through so please subscribe to keep up to date with all the latest non-pie patter from your favourite pie rater. For now though let’s get back to business. So without much further ado, let’s rate some pie!

Where: Prestonfield, Bonnyrigg Rose Athletic v Tranent, Kings Cup Final

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Price: It goes without saying that marriage of steak and haggis will result in a heightened price point but at just £2 this is still a very reasonably priced pastry.

Presentation: A medium sized white napkin. Nothing more, nothing less required.

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Meatiness: I’ve had a few “Haggis and…” pies in my time and usually the mix is the same with the haggis put through the rest of the filling to give the occasional pop of spiced offaly goodness. This pie was different though in a couple of ways. Firstly, much like the Annan Athletic Steak Pie, the steak in this pastry was slow cooked and pull apart as opposed to the chunks that are often found in a steak filled offering. Secondly, the haggis wasn’t mixed through but instead presented in a separate and distinct layer in the base. The steaky strands were dense and meaty whilst the decision to keep the two fillings apart ensured that each bite had the hum of haggis (that sounds grim but honestly was pretty nice). Add to this the generosity of the filling and we were on our way to a very decent pie indeed.

Pastry: The pastry was a little rough in it’s constructions but it’s hard not to salute a little bit of crimping on your match day treat especially when accompanied with a couple of chevrons cut into the lid. The pastry tasted pretty good and was both substantial enough to hold the filling whilst being forgiving to the bite, an important feature when the there is potential for spillage.

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Brown Sauce: No brown sauce here. A luxury pie with lots of tasty component parts should stand on its own two feet.

Overall: Generously filled with all the tastes of steak and haggis present as advertised.

Gravy Factor: Less gravy boat but more a flavour double decker.

Strong start from the Rosey Posey but, in somewhat of a spoiler, I may have possibly left the season’s best to last. As well as looking at our final pie of the 2018/19 season I will also share my culinary experiences from my trip to France for the Women’s World Cup. Sausage in a crepe, anyone?

However until next 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 member of the Scottish Women’s Football Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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.

Pie 171: The Kello Rovers Pie

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Hello and welcome to the first of a trio of slightly delayed reviews as I round out my 2018/19 season in pie. This time around I head to one of junior football’s most southerly outposts, Kirkconnel, where Kello Rovers hosted Rossvale in the West Region Championship with a victory for the visitors guaranteeing them promotion to the top tier of the West Region pyramid for the first time in their relatively short history.

The home side had already been condemned to relegation a number of weeks previous but they put up a more than adequate showing in a surprisingly feisty end of season encounter. In fact on more than one occasion I had to recoil such was the ferocity of some of the tackles flying in from the home side.

Nithside Park, for reasons I can’t fully articulate or understand has long been on my wish list to visit. The only conclusions I could come to as we rattled through the countryside was that 1. it’s a bit far away (in a wet region junior football context at least) and 2. I’d never been. Having never been it also meant that I had probably, sub-consciously at least, unlocked reason three I had never sampled their meat filled goods and so it was with some relief to find that on arrival the pie stall was fully stocked which is a scenario that is not always guaranteed come season end. With sides balancing the demands of those on the terraces with the reality of having a whole load of perishables and nobody to punt them to for the next month or so I have on occasion been left disappointed on my pastry quests. Anyway, Kello Rovers did have the pies on, so without much further ado, let’s rate some pies!

Where: Kello Rovers 0-3 Rossvale, Nithside Park, West Region Championship

Price: At £1.20 this was bang in line with the standard price point for a junior scotch pie.

Presentation: Classically presented on a single white medium sized napkin.

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Meatiness: This was a very tasty squat little pie. The filling had a moreish savoury flavour profile, not so strong on the pepper but well seasoned, with a slight leaning towards the salty for some but bang on for my palate. The texture made the four or five bites in which it took me to demolish this pie some of the best bites that I’ve taken this season. An unexpected delight.

Pastry: This pastry glistened amongst the late spring showers at Nithside Park. The top edge was crisp and golden. It did look a little rough around the edges and was certainly a tad fragile to handle (especially when you had two in your hands!) but it held together just enough to ensure a safe consumption could be completed.

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Brown Sauce: A giant bottle of brown sauce was available to ensure that despite it being the last fixture of the season for the home side there would be no shortages in the condiment department.

Overall: Tasty savoury filling with good texture that very much makes this the little pie that could…satisfy my early afternoon hunger.

Gravy Factor: A little flavour bomb.

As I said at the start this late burst of reviews from the back end of the 2018/19 season are going out a little later than planned as a result of a couple of things which I’ll share in the upcoming reviews. My season in pie will round out with a double feature from Prestonfield as the home of Linlithgow Rose played host to the King’s Cup Final between Bonnyrigg Rose Athletic and Tranent Juniors. A cracker of a game on a sunny Lothian day.

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. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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.

 

 

Pie 170: The Annan Athletic Steak Pie

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It’s Annan Athletic Pie 2 and with the season ending and with the volunteers who run lower league social media accounts across the country taking a well earned break let’s not waste any time and get straight into this steak pie.

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

Where: Annan Athletic 2-0 Stenhousemuir, Galabank, Scottish League One Play Off Semi Final

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Price: £2. For a luxury pie that’s pretty much on the button for this level, for some it might be a little top heavy but anything under the two quid marker is usually pretty good going.

Presentation: Much like the scotch pie this was presented on an ample sized single white napkin.

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Meatiness: Now normally when you buy a steak pie you are met with a marriage of beefy gravy and chewy to meltingly tender chunks of meat dependent on ratios and overall quality of the pie. The Annan Athletic Steak Pie though was a different animal, the meat more stew like in texture with the strands of slow cooked meat melding with the gravy within. It tasted pretty good but was a little one note texturally and I found myself starting to crave a little variation from my next bite.

Pastry: There was a double layer of pastry used here. A harder outer layer with a softer inner layer that merged with the filling. This approach meant that there was no requirement for any metallic casing and also ensured a secure bite. There was also a nice little bit of decoration on the top, a rarely seen flourish on football terraces.

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Brown Sauce: Nada as this is a luxury pie but perhaps a little squirt might have been a good edition.

Overall: Generously portioned but perhaps lacking a little pizzazz.

Gravy Factor: I think I need to stew on this one.

The end of my pie season is near, and the fatigue is setting in just a little but there is still time for one more review from the junior scence as Kello Rovers took on Rossvale in a game where the visitors had to claim three points to earn promotion to the West Region’s top tier for the very first time.

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 member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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.

 

Pie 164: The Carlisle United Steak & Ale Pie

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I’ve gone rogue! That’s right I’ve infringed on rival turf and this last Good Friday I took a train down to Brunton Park to take in Carlisle United v Lincoln City in the race to escape League Two.

I have to say as footballing day trips from Glasgow go the hour long train ride from Glasgow Central to the populous heart of Cumbria is a pretty good one. The journey is relatively cheap, there are a good number of pubs in and around the city centre as well around the ground with Brunton Park itself a short twenty minute walk from the station. I’d recommend it and as I found on the train back to Glasgow later that evening I wasn’t the only visitor from north of the border to the Cumbrian’s that day.

The rugby club beside the stadium was busier than usual with over 2,000 Lincoln City fans in attendance hoping that The Imps would lift the title and so, after deciding to not wait in a massive queue for the second time, I headed into the stadium where I continued my supping as well as, of course, having a meat filled pastry.

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

Where: Brunton Park, Carlisle United 1-0 Lincoln City, English League Two

Price: There were two pricing options for this pastry. Option 1 was to buy the pie on it’s own for £2.80 or Option 2, to buy a pie and a pint (I’m not going to get deep into the booze at football debate here) for £6. Obviously I like the economics behind option number two and so promptly set myself up with a Steak & Ale Pie and a pint of Strongbow because it was sunny and sunny equals cider. The BBC Price of Football survey recently calls this out as one of the cheapest pies in the English Football League which, considering this game was in the bottom tier of this set up, is quite frightening.

Presentation: This was weird as after putting away my change I was presented with one of those white silver lined heat retaining bags which I was assured had my pie within. After finding a spot to watch the end of the Sheffield United v Nottingham Forest game, I opened the bag to then find my pie wrapped in plastic. I remove the plastic to finally have in my hand a fairly large pie housed with a silver tin foil case. So odd.

Meatiness: Well once I got to a bite with some filling in, my first couple of bites heartbreakingly shy of both meat and/or gravy, this was a fairly tasty mouthful. The gravy was viscous and plentiful enough with the right hint of ale to the overall taste but for me the steak was a little sparse and the chunks a little small which meant they didn’t add that meaty tooth feel that really pushes a pie onto greatness.

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Pastry: It and nice golden tinge to it but it was too soft. Soft, almost spongy, on the bottom and soft on the top with the flakes of pastry a little soggy. As soon as you got through your initial bite every one that followed there after resulted in the gravy squirting out all over the shop. Pastry on a pie, on the top at the very least, should be crispy. With it being hosted in this multitude of bags the pie had clearly steamed under the heat lamps and so the pastry for me was all wrong.

Brown Sauce: None for a luxury pie. Them be the rules.

Overall: The filling tasted pretty good but the wasteful nature of the packaging and the softness of the pastry really holds this pie back. I was surprised to learn as I entered the Pioneer Stand that this was an “Award Winning” pie and my concern is that once again a pie that wins prizes on the shelf of a butcher’s or baker’s shop had been compromised in the face of mass catering.

Gravy Factor: Spongy Gravy.

Would love to have this pie without the heat bags and plastics but this site designated to the best pies you can have at the ground and as long as the pie continues to be presented in this way it will remain a fairly tasty but slightly wrong take on the wonder that is a meat filled pastry.

Next up, I have a first for the site as I get elbow deep into a Breakfast Pie from Scottish Junior side Clydebank as they took on Pollok at their temporary home of Lochburn Park in Glasgow’s West End.

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. A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “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.

Pie 156: The East Stirlingshire Steak Pie

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Hello and welcome to the first pie review of the new year. 2019 will see me continue to try to find the best match day pastries around. One of the questions I often get asked is who makes the best football pies. I’ve often shied away from it as I’m not sure what the right answer has been, but with a new year comes new ideas and for the very first time I present to you the 2018 Meat Filled Pastries Awards.

I’ve split this into 3 categories – Best Scotch Pie, Best Luxury Pie, Best Non-Pie Pastry. I should note that at this point that this is for only new pies consumed in 2018, to include pies tasted more than a year ago just doesn’t feel right. So here we go:

Best Scotch Pie 2018 – Pie 131: The Bathgate Thistle Pie

A former World Scotch Pie Champion this offering had all the key components a good scotch pie should have all just fine tuned and turned up a little. Honourable mention to Pie 153: The Partick Thistle Pie for keeping the senior flag flying.

Best Luxury Pie 2018 – Pie 151: The Cumnock Steak & Haggis Pie

A surprise winner here. Not because the combination of steak and haggis shouldn’t have been delicious, it definitely can be, and it was but because I turned up at Townhead Park with zero expectation of having a new pie to review. To be then greeted with this beauty was truly something wonderful. Honourable mention also goes to Pie 142: The Troon Steak Pie, a pie that could feed a million people quite easily such was its generosity in size and flavour.

Best Non-Pie Pastry 2018 – Pie 130: The Girvan Sausage Roll

This was a tough one to call as it easily could have also gone to Pie 153: The Ardrossan Winton Rovers Bridie but this sausage roll just edges it with its size and neatness in construction tipping the balance in its favour. The smear of mustard inside the pastry an inspired addition.

A strong showing for the Scottish Juniors here. I had a slight concern that I was viewing these with a non-league bias but when I read back through the reviews the words really did speak for themselves. I’m writing this on the 1st January 2019 and so I thought it would be remiss of me not to welcome in the new year with a new steak pie review, this time from the Lowland League as I spent the Friday night between Christmas and New Year at the Falkirk Stadium as East Stirlingshire took on University of Stirling.

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

Where: The Falkirk Stadium, East Stirlingshire 2-2 University of Stirling, Lowland League

 

Price: At £2.40 it feels like this pastry pricing was a victim of its surroundings being as it was right at the very top end of the non-league pastry pricing structure whilst also being higher than many SPFL pastries.

Presentation: Presented in a tin foil case which sat on top of a super large double layered white napkin which helped to protect your hand from the oven fresh pie.

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Meatiness: There was a fairly decent filling held within this pastry. The gravy was well-flavoured and had a nice consistency to it that when you took a bite it popped up through the hole in the pastry. A little dark brown chimney of savouriness to help you power through a cold December evening. There perhaps could have been a bit more meat distributed throughout, and perhaps what was there could have been distributed a little more evenly but it was tasty enough nevertheless.

Pastry: One of the things I often reference when reviewing a pie that has been presented inside a tin foil case is that it’s often a challenge to both keep the pastry in tact and also ensure it is properly baked. One of the method’s of stopping this sticky situation is to line the bottom of the tin with a floury layer. This was what was applied here and whilst it meant the pastry didn’t stick the layer was a little too thick giving a slight raw flour taste to the bite and although it didn’t stick it was perhaps a little soft too although it did stay entirely intact which has to be commended.

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Brown Sauce: It’s a new year but the same rules apply. A luxury pie should provide you all the saucey substances you ever need.

Overall: A decent effort. Everything tasted fine but I would have liked to have seen a little more meat in the filling and a little more bake on the base.

Gravy Factor: Decent gravy.

This is the first of two reviews from East Stirlingshire, with review two focusing a bit more on the match day experience at the Falkirk Stadium as well as on another meat filled marvel.

However until then, go forth into 2019 and eat some pie!

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.

 

 

 

 

 

 

 

 

 

 

Pie 155: The Beith Steak Pie

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Merry Christmas! Feliz Navidad! Buon Natale! Frohe Weihnachten!

Have we all got that festive feeling? I know that you will have lathered your turkey in gravy, consumed a round dozen pig in blankets and developed a lactose intolerance after downing a full cattle’s worth of cheese but I think we all still have room to squeeze in a little meaty treat. Welcome to the latest edition of Meat Filled Pastries from the world of Scottish Football. This week we head to Ayrshire and to Bellsdale Park, the home of Beith Juniors, for a steak pie or two.

Bellsdale Park, as well as being renowned for its pretty strong pastry game, is even more famous for its very pronounced slope. Whilst Hibernian were required to flatten their Easter Road pitch back in the early 2000’s, the Bellsdale slope continues to endure. Often the topic of many a terrace conversation you first become aware of the park’s downhill tendencies as you make the approach to the ground with it being near impossible to leave the centre of town without gaining some downwards moment. This suspicion becomes a realisation as you enter and make your way through the turnstile, the two covered enclosures on the far side appearing to move further and further away from pitch level as the grass sweeps down towards the far corner.

I’ve been to Bellsdale at least a dozen times or so over my football watching career and I still find myself amazed that somebody hasn’t said they need to fix it, especially given their recent forays into the “Big Scottish” but I like it. It has character. There is no doubt some sporting advantage to playing down the slope in the second half during a mid-winter battle in the pouring rain whilst the opposition trudge upwards in the opposite direction – a mild exaggeration of course – but whilst the commerciality of new build all weather parks has its merits grounds such as Bellsdale Park need to continue to thrive to ensure those points of differentiation remain on the terraces across the country.

You know what else needs to continue to thrive? Tasty pastry treats. But was the steak pie from the home of The Mighty worthy of the side’s nickname?

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

Where: Bellsdale Park, Beith Juniors 1-3 Pollok, West Premiership

Price: At £2 this was towards the top end of the junior football pie pricing spectrum but within the same range as other luxury offerings across the grade. The same price as their previously reviewed Chicken & Haggis Pie (see picture above) which still remains one of the tastiest match day treats around.

Presentation: In the list of things I bang on about the lack of proper advertising by butchers and bakers that they provide the goods is right up there, so imagine my delight that Irvine’s Bakery continue to supply Bellsdale Park with large cream coloured napkins with their name emblazoned across it. The pie itself was contained within a tin foil case which, as we all know by now, is not uncommon when presented with a steak filled pastry.

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Meatiness: This pie was awash with gravy, savoury in flavour and from a consistency perspective near spot on, allowing me to squeeze the top and bottom to show a little ooze without a single drop being spilled to the gravel below. Especially impressive considering the deep fill that had been executed by the baker during construction. The meat was tender and had a nice variation of small and large chunks, tearing away in strands like a good steak bite should. For some it might feel a little over seasoned, but for me, once married up with its pastry surrounds it made for a tasty steaky mouthful.

Pastry: Anyone who has read some of my reviews from the senior game in Scotland will know that the tin foil case is often the scourge of a good steak pie so I was naturally nervous as I slipped my fingers around the edges and went to pick my pastry up. This nervousness was almost immediately alleviated though as the pastry popped clean out, the base golden, the sides intact and the top still glistening, although perhaps a little ragged in its placement. A small note on what was otherwise a very solidly constructed pie.

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Brown Sauce: Would have been utterly superfluous.

Overall: Unctuous gravy, well cooked and seasoned meat with a non-stick pastry surround. Lovely stuff.

Gravy Factor: Gies a Ladle.

Beith really is the place to be if you want some of the finest football pies around, it is genuinely one of the highlights of my fixture calendar. I’m hoping to squeeze another pie based jaunt in before year end but whether the review makes it before the dawning of 2019 we’ll have to wait to see, so for now I hope you all have had a very Merry Christmas and are looking forward to a happy and prosperous new year.

Oh, and of course, 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. 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.