steak

Pie 116: The Jeanfield Swifts Steak & Gravy Pie

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Hello pie fans. You hardy bunch of pastry connoisseurs and all around good eggs welcome to another rip-roaring edition of Meat Filled Pastries as we start to wind down towards the season end. You know what’s mental? It’s April and fixtures in the Junior calendar are still being wiped out by wind, rain, snow and abandoned tractors! You heard me right, if rumours are to believed along with the waterlogged pitch a tractor had found itself stranded on Hurlford United’s Blair Park pitch. I’ve yet to see any factual evidence to support this rationale for calling off a game a full day in advance but as a reasons go it’s pretty spectacular.

With that call off though I found myself with an unexpected fixture headache. Luckily at this time of year an important game is never too far away although the fact that I ended up in Perth an hour and a half away from where my journey started would suggest something to the contrary. Yes it was a crucial promotion clash in the battle to reach the East Region Supoerleague but the true siren song for this match was the two participants.

Jeanfield Swifts and Dundonald Bluebell.

I mean doesn’t it just sound like the kind of game that Thomas, Annie & Clarabell would chug by whilst wandering about the branch line on the Island of Sodor? The guard waving his flag from his brake van as a penalty goes skywards, the ball landing on Thomas’ funnel resting for only a second before he wheeshes it away in a puff of smoke and steam. The ball rolling into the opposing net as Tommy disappears into the distance giving it the maximum Alan Shearer finger point salute as he goes peep-peep-peep! No?..Just me?..I haven’t taken this too far have I?..

Oh, I have?..ehm OK, you’re probably right so without much further ado, and with that image of a chugging Thomas the Tank Engine in your head (don’t lie, you all went there), let’s rate some pie!

THE SURROUNDINGS

Where: Riverside Park, Jeanfield Swifts 2-2 Dundonald Bluebell, East of Scotland Premier League

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Price: In an unexpected turn of events you couldn’t purchase a scotch pie. Instead you were left with the option of a mince round (that was huge) or a Steak and Gravy Pie (also very substantial). In the end I went fancy and plumped for steak parting with £1.80 for it’s meaty pleasure.

Presentation: Unusually no silver foil container instead just a medium-sized white napkin big enough to protect the hand from scalding.

THE PIE

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Meatiness: A generous cascade of meat and gravy came washing down my gullet as I took my first bite into this toasty treat. There was buckets of tender steak here cut up in to mouth friendly bite size pieces. The meat wrapped in a gravy of a consistency that allowed it to ooze  just a little without gushing all over your chin. It was absolutely boiling but it was also very tasty, the heat meaning I could savour every morsel over what felt like hours.

Pastry: Crisp and golden multi-layered puff pastry top. Just the right amount to stay crisp on top but have some soggy gravy tinged layers underneath. The sides were a little broken and perhaps slightly thicker than I was used to but in all honesty had zero detriment to the overall piey flavour.

Brown Sauce: Do we put brown sauce on luxury pies down at MFP HQ. No we do not. Moving on.

Overall: Generously sized with tender meat, unctuous gravy and a well layered puff pastry, the only slight flaw being a crack in one of the pastry walls. Overall though, delightful.

Gravy Factor: A tasty everlasting gobstopper of a pie. (Seriously I’m surprised I’m not still eating it!).

Once again I go into the unknown as with a stacked fixture card and familiar foes on the pierizon my next pie based report may be a while, but fear not as there will be one and lo, it will be good.

Until next time, go forth and eat pie!

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

Pie 113: The Linlithgow Rose Steak Pie

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So a few weeks ago I went to Madrid with a couple of friends and I fell in love with it a little bit. With it’s party vibe, great (great!) food and passion for football it was the kind of place that makes me realise how much I missed out on whilst spending my younger years on the strips of Magaluf.

We visited almost every museum the city had to offer, drinking and eating our way through many tabernas and restaurant’s. We also made our way to, not just one, but two La Liga matches and I thought this is where I should focus my pre-amble today.

First up was Rayo Vallecano v Celta Vigo, the Partick Thistle of Madrid against that team John Guidetti now plays for. The day before the game we had to go and pick up some tickets and on arrival were treated to an open training session at the Estadio Vallecas. A funny 3 sided stadium slap bang in the middle of suburban Madrid. My Spanish lessons were of varying use throughout the trop but when it came to purchasing football tickets they were at their most potent. On match day we took the metro round to the stadium and as we walked up the steps you were greeted by an audible buzz, something far different from a game in the UK. It was loud and busy but safe feeling with stalls selling flags, scarves and perhaps most relevant to this website food. For this game I plumped for a bag of Chicharrons, deep fried pork rinds and a bottle of coke. The game itself was entertaining and the atmosphere was amped up by Rayo scoring a couple of early goals. Throughout the game it was near incessant even from the Celta fans just a couple of rows away from us bouncing, as they did, all the way through the game and the banter was good natured even with rival fans so close together.

The facilities were rather basic but for me it exemplified why the atmosphere was so great. There was no messing about here, you took to your seat, you watched the game and had a fiesta we even tried singing along a couple of times! It had got me excited for our trip to the Vicente Calderon the following day.

Game two was god awful. Truly, truly bad. Atletico Madrid known more for their stinginess at the back than their tacking prowess played a Sevilla team with exactly the same game plan. In truth, the most exciting thing to happen was when a Sevilla player getting set off prompting the home crowd to go as wild as if they had scored a goal. Amusement followed as we subsequently watched them go beserk as Sevilla went about wasting time in every way imaginable. It was also a pretty hot day and as we were sat halfway up the nonshaded side of the stadium an unexpected bout of January sunburn befell my body in the afternoon sun. My snack of choice for this game were, Pipas (Sunflower Seeds). I had noticed these all over the place at the Rayo game and ever one for a culinary adventure I took the plunge and proceeded to bite, spit and suck my way through these salty treats. I’m still not sure the risk of choking is worth the taste but as an authentic match day meal I think I nailed it.

I really enjoyed my La Liga adventures and I’ve already got Espanyol v Athletic Bilbao lined up for March whilst in Barcelona, the fans are passionate although incredibly biased and the atmosphere moves along even in the less glamorous of games. That said in Spain the empanadas are not a match day specialty, in fact, they didn’t even exist and as this site is called Meat Filled Pastries let’s return to our meaty home with pie review two from Linlithgow Rose.

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

THE SURROUNDINGS

Where: Prestonfield, Linlithgow Rose 3-3 Forfar Athletic, Scottish Cup 4th Round

Chucking it down and near freezing but still queued out the door. It can only be the Scottish Cup.
Chucking it down and near freezing but still queued out the door. It can only be the Scottish Cup.

Price: At £1.60 this was only 10p more than the scotch pie offering from the same venue, meaning by comparison this was a relative bargain although I would still say the pricing of the scotch pie is a little bit dearer than the equivalents found in the west region of junior football.

Presentation: I should really do a copy and paste job from my last review here as it was identical, in fact, I’m going to: “Medium sized white napkin. It may be the first (now second) pie of 2016 but even as I enter my 4th year of pie some things in the pie game never change and honestly I don’t think it needs to. Does the job.”

THE PIE

Steak Daft!
Steak Daft!

Meatiness: I ate this pie quite a while ago now so my memories of it are somewhat distant, however my expertly crafted notes (which as always I had texted to myself) have helped jog the memory.

This steak pie was different from many others that I had encountered before. Usually they are a mix of chunks and gravy but in this instance the meat was stewed and shredded creating an effect similar to pulled pork except with steak, I was a fan. That said I thought it was a little bland and lacking a smidge of seasoning. The filling was pleasant enough although it was lacking the punch that would truly elevate to a pie of the highest order.

Pastry: The bottom of this pie was rather burnt, enough to give a bitter note as I chomped my way through and I’m almost certain it was down to living to long in the oven. It did mean that you didn’t run the risk of the soggy bottom often caused by a moist pie such as steak but it did ultimately impact on the taste overall. The top, as can be seen, was a little loose meaning it would hit my nose as I took each bite but the puff pastry was golden and crisp. I think without the ‘well-firedness’ this would have been a pretty solid pastry effort from The Rosey Posey.

Overall: I liked the pulled steak texture and the filling was pleasant if perhaps lacking a bit of imagination. The pastry was a bit of a let down and as previously stated burning the bottom did add a bit of unwanted bitterness. Personally I would rather the bottom was a little softer and I had to do a bit of juggling over sturdy and burnt.

Gravy Factor: Well fired Gravy. Get your fish slice right under that bad boy!

I have no idea where my next review is coming from, this winter has been terrible for your favourite pie reviewer but I will come back with something soon I promise.

Until next time, go forth and eat pie!

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

Pie 110: The Pollok ‘Steak’ Pie

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Hello and welcome to some what of a homecoming for Meat Filled Pastries because as many of you may have realised by now a great deal of my reviews are as a result of my travels around junior football supporting my local team, Pollok and today’s review comes from their home, Newlandsfield Park.

For as long as I’ve been going to Newlandsfield there has been only one pie on the menu, the humble scotch pie. Sure there has been sausage rolls and bridies, I’ve even been known to be partake in the odd hot dog or two but in the main it’s always a scotch pie that is left there sitting in my hand come game day. At the end of last years successful season, and after a few of Caledonia’s Best, I was asked my opinion on bringing a steak pie into the culinary fold. I immediately gave it my thumbs up before getting into a debate about what price it should be that drinking jaegermeister out of a trophy made me forget it’s outcome the very next day.

Jaegermeister: Makes you Tell Everyone Everything and Remember Nothing!

At the start of the season I was then somewhat disappointed to discover that no steak pies were to be found. I didn’t think much of it putting the conversation that was hazy in my memory down to one of those lost in the bottom of a pint glass. Imagine then how my heart soared when a few weeks ago a 24 steak pie trial took place. As the clubs resident pie expert I had to get involved.

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

THE SURROUNDINGS

Where: Newlandsfield Park, Pollok 4-2 Beith, West Superleague Premier Division

One from the archives, forget to take a picture as I was in more familiar surroundings.
One from the archives, forget to take a picture as I was in more familiar surroundings.

Price: Piloted at a price of £1.60 this is about average for a luxury steak pie found at junior grounds in the west region. A pilot price that has since increased to £1.70 on full roll out, just in case next time you’re at Newlandsfield you feel short changed by the price of your pastry.

Presentation: Unusually for a steak pie there was no tin foil surround. At first it was presented on a medium-sized white napkin but as I began to walk away I was shouted back and advised ‘That might not be enough’, before being given an extra couple of sheets of kitchen roll. You don’t get that kind of consideration at Parkhead or Ibrox.

THE PIE

Like the baby Jesus wrapped up in his manger. Except this is a pie, and that's kitchen roll.
Like the baby Jesus wrapped up in his manger. Except this is a pie, and that’s kitchen roll.

Meatiness: This pie was filled to the brim with some lovely and unctuous gravy. It was well seasoned although slightly salty but not offensively so and the consistency was near spot on, firm enough to hold should your conversation start getting a bit ‘handsy’. The meat was split across the pie into about a half dozen substantial chunks. Cooked well enough for you to bite through it tenderly without having to tug too hard, with your teeth tearing off the meat into the kind of thin strips of beef that only long and slow cooking can provide.

Pastry: The first thing I noticed that this wasn’t a puff pastry case that is most commonly attributed to a steak pie but instead something more akin to a scotch offering. Secondly this pie was the definition of golden brown in colour. It was immaculate in that sense without even a hint of boil out. It was also perfectly round, on first appearances it was very impressive. There were a couple of issues though. To accommodate the wetter filling of a steak pie the pastry was a little thicker than you would normally find on a scotch pie which, whilst not an issue on the sides and bottom, did result in the top ‘flapping’ a bit as you took a bite almost like a cracker on a pile of mince, not to the detriment of taste but just a little bit fidgety.

Brown Sauce: None. It’s a luxury pie.

Overall: A tasty steak filling with a slightly biscuity pastry top but perhaps one of the most attractive pies I ever did see.

Gravy Factor: Biscuits and Gravy. Tasty gravy.

I hope they let me in next week after that review. I’ll always be honest, even when it comes to my home town team and this is definitely a worthwhile addition to the matchday menu. The next review is yet to be determined as winter throws up all manner of possibilities in the footballing calender thanks to the never ending raft of call-offs and re-arrangements.

So until then, go forth and eat pie!

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

Pie 108: The Motherwell ‘Steak’ Pie

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Hello and welcome to pie number two from Fir Park consumed at the Scottish Women’s European Championship qualifier against Belarus. As promised I’m once again going to try to convince you to give women’s football a chance if you haven’t done so already. Here’s five reasons for starters:

  1. It’s cheap, with SWPL games costing a paltry some of £5.
  2. Games take place during the summer and on Sundays. No longer do you have to spend a July afternoon in IKEA, a dead-eyed stare across your face whilst somebody tells you that the Malm bedside cabinet collection is the hottest thing in Swedish design and innovation.
  3. Scotland actually tend to win more than they lose. Yes there is a few one-sided drubbings against the likes of Belarus and The Faroe Islands in there but it’s Scotland winning. The majority of the time. I’ll take that any day.
  4. If you have one child, and that child is a daughter, then what better way to trick her into getting the football bug than by taking her down to her local women’s football game so that she can find herself some new heroes. The fruit of your loins will play for Scotland after all!
  5. It will get you out the house and that can only be a good thing. Surely it can’t be any worse than sitting through Sunderland v West Brom on ‘Super’ Sunday.

There’s probably more reasons but I’m going to stop at 5, the season has just finished but the national side have their next home qualifier against FYR Macedonia on Sunday 29th November at St. Mirren Park. So go on, give it a go, you might like it.

Anyway with the soapbox tidied away until another day so without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: Fir Park, Scotland Women 7-0 Belarus Women, 2017 Women’s European Championship Qualifier

...aaaaaaand break!
…aaaaaaand break!

Price: A steak pie is your conventional luxury offering and this one was priced at £2.30, 30p more than the pasta and pastry hybrid available (Pie 107: The Motherwell Macaroni Pie”) from the same venue on the same evening. About average for the level of football normally on show here.

Presentation: The staple luxury arrangement of the pie being placed within a tin foil case and on top of a medium-sized white napkin, nothing too fancy here.

THE PIE

Fuzzy Pie!
Fuzzy Pie!

Meatiness: The meat within this pie was a tantalising mix of small and large chunks of tender steak, soft enough to easily bite through with the odd-shaped meaty bits bursting with a solid steak flavour. The gravy was fairly unctuous, not an absolute topper, but certainly nothing to be sniffy about and overall the whole thing was well proportioned and well seasoned.

Pastry: A classic puff pastry top, more dome like than usual suggesting a generous rise had occurred in the oven. The sides were nicely baked and the pastry had not stuck to the bottom of the case, an often found fundamental flaw at Scottish footballs top end pie establishments. Solid effort again.

Overall: This was a good pie, with a nice filling and well-baked pastry but as this journey continues to chug along it didn’t feel like it was anything out of the ordinary.

Gravy Factor: A premium supermarket brand. Good quality and definitely tasty but not quite at the very top of the game.

So that’s my Fir Park double dunt done and dusted and I return to my junior roots with a review from Benburb, with a classic scotch pie on offer from New Tinto Park. Until then, go forth and eat pie!

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

Pie 106: The Glenafton Athletic ‘Steak’ Pie

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I’ve acquired a bit of a backlog in the last few weeks so I’m planning to get 4 reviews done in the next 5 days. All in preparation for my annual attendance at the World Scotch Pie Championship judging day on the 11th November in Dunfermline. I’ve been doing a bit of promotion and I hope that last years total of 49 football pies gets smashed to smithereens.

I’ve always been pretty open about how this started, a few too many beers, followed by a hangover and a challenge that the stupid boy on my shoulder couldn’t resist. As I head towards my thirtieth birthday (12 days away at the time of writing) I’m thankful for the journey I’ve gone on. When life has kicked me in the pasties I’ve taken solace in their meaty goodness, the opportunities they’ve provided, the people I’ve met and the often told joy it brings to people I’ve never known.

I’ve often toyed with hanging up my napkin and putting the top on the brown sauce bottle for one last time but no one thing other than the beautiful game itself can rile a football fan quite like the question of, “Who’s got the best pie?”. It’s a question I often get asked and one I’ll continue to be reluctant to answer until such time where this journey comes to end.

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

THE SURROUNDINGS

Where: Loch Park, Glenafton Athletic 2-4 Pollok, West Superleague Premier Division

A picture from the Meat Filled Pastries Archives
A picture from the Meat Filled Pastries Archives

Price: £1.50. About average for a luxury pie at the top end of the junior game, I’ve paid more, I’ve paid less. Really I’m just adding words here to fill space, I could add a few more but that would be frivolous and a waste of all our time. So let’s move on from this particular section of the review,there’s no need to hang around. I’ll stop now….sorry.

Presentation: Confusingly served on a polystyrene tray with no napkin to speak of, nice for catching any stray drops of meaty goodness not so great for mopping your brow with after consumption is complete. A napkin would be nice but a polystyrene tray certainly has its merits.

THE PIE

A Two-Biter.
A Two-Biter.

Meatiness: Speculation was rife amongst our band of merry men that this was indeed the much sought after Killie Pie (Review 100) but with nothing to point me in that direction this pie will stand alone. The meat found inside was cubed into large chunks of steak and were wrapped in a thick and highly seasoned gravy. The kind of gravy that stayed within the pie even after a gaping wound has been left in its pastry exterior following the greediest of bites. Stick to your ribs stuff, and I like it. Of note this pie seemed at the larger end of the pastry spectrum and as such was a worthy substitute for my lack of lunch. Good stuff.

Pastry: This was the last steak pie on the shelf so I’m almost willing to forgive the slightly ragged nature of this pastry however as any good pie judge will tell you consistency is key from first order to last and this one looked a bit of a fright. That said the top layer of puff was golden and crispy whilst the remaining pastry was well baked if slightly flimsy when subjected to a substantial bite. Once again I liked it.

Brown Sauce: No, no, no. No sauce on a luxury pie, never forget this.

Overall: A generous size with thick well-seasoned gravy, chunky meat and well-baked pastry. Yes it was a bit ragged but it was tasty and at the end of the day taste is king as far as I’m concerned.

Gravy Factor: Stick-it-to-my-ribs-and-call-me-baby Gravy!

The first of a quadruple bill this week, next up a double-header from Fir Park as I watched the Scottish Ladies try to succeed where the men so sadly failed by qualifying for the European Championships. But until next time, go forth and eat pie!

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

Pie 100: The Killie Pie

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It’s here! After two season of meat flavoured sweat and tears pie 100 in this enduring journey of pastry has finally arrived and for many there would be no pie more fitting to commemorate a century of meat filled wonder than by reviewing the much vaunted Killie Pie at the Scottish Junior Cup Final. A pie almost so legendary in nature that is often perceived as the best that Scottish football has to offer (although those that read my World Scotch Pie Championships Judges Story will know that wasn’t in fact the case) and the one, above all overs, that I get asked about the most.

This pie also signifies my last review of the season, and the last to grace these pages. Whilst I am conscious that there is still a plethora of pastry for me to plough through, not only in Scotland but across the globe, I have also been been starting to feel the need for a break from pastry based writing. Well a break of sorts anyway.

You see recently a discussion with a friend (which one I can’t remember but if you’re confident enough that you can take credit for this then let me know) about my journey’s and how I had become a little fatigued about the pie life at which point he/she asked me if I had ever thought about writing a book based on my adventures. At first I kind of laughed it off, as cult-like as Meat Filled Pastries has become would there really be an appetite (pun intended) to actually create a tome of pie? However the more I thought about it the more it made sense. When I looked back at old reviews I could see a story waiting to be written. One of my journey, of the people who I have shared each step with, of the places I’ve visited and some of the downright ridiculous situations I’ve found myself in all thanks to the humble pie.

It’s a month or so after I stared putting the feelers about what interest, if any, there was in hearing my story and to my surprise more than two people seemed keen, and so, considering I started this site on the premise of zero percent interest and watched it bloom, some genuine interest was all the incentive I needed to commit to sitting down and trying my hand at being an author. I haven’t started as of yet, work will begin as soon as this last review is posted, but it’s safe to say that I am as excited about this next chapter (another pun, this time unintentional) in my story as I have been about anything else related to Meat Filled Pastries for a while.

Although I will be taking a break from fresh pie reviews, I will still be keeping my quill in the ink pot when it comes to pies and football. I have recently been asked to review a bakers full range of pastries and I will continue to share my tuppence worth about the beautiful game when requested.

But for now I think I have rambled on enough, and so without much further ado, let’s rate not just any pie, but Pie 100, The Killie Pie!

THE SURROUNDINGS

Where: Rugby Park, Auchinleck Tabot 2-1 Musselburgh Athletic, Scottish Junior Cup Final

The 'Theatre of Pies'.
The ‘Theatre of Pies’.

Price: Now such is the legend of this pie that in a handful of junior grounds in Scotland the Killie Pie is offered as an alternative to their own brand scotch variety, in fact Browning’s have done such an impressive job of bigging up their pastry that some have even escaped the terrace kitchens and made their way to the supermarket shelves. With such wide-ranging availability there was often a temptation to take the plunge at a venue other that Rugby Park, particularly due to the fact that a Killie Pie at the likes of Hurlford United, is cheaper than that found at Kilmarnock FC itself. I resisted those economically sound overtures however and awaited until I was in the aforementioned pies natural surroundings before taking the plunge and as such was required to part with £2.20 for my pie. A full 70p more expensive than those on offer at Blair Park but still considerably cheaper than those found at the big three of Hampden, Ibrox and Celtic Park.

Presentation: In a metal tin foil container to retain the heat with the option of a small napkin to be taken from the dispensers located at the back of the kiosk. Luckily these were self-service as realistically you needed at least two to provide full coverage and to prevent any spillages.

THE PIE

But if there's two hands holding the pie, how on earth did you take the picture?
But if there’s two hands holding the pie, how on earth did you take the picture?

Meatiness: So did it live up to the legend? Well, kind of. When it comes to luxury pies, I am forever going on about the sumptuousness of the gravy and with the Killie Pie there is very little risk of your lips remaining dry as there really is a gush of meaty flavour heading down your gullet as soon as you take that first bite. It was perhaps slightly salty for some if I’m being honest, the seasoning on the very edge for those with a blander set of tastebuds than myself. There were some nice chunks of well cooked tender steak in this pie, but the emphasis here should be placed on the word some and the none use of the word many or lots. Maybe some drops of gravy could have been sacrificed for a couple more bites of meat, that said it was still a very satisfying mouthful.

Pastry: The pastry was pretty tasty with a nice buttery finish, however a couple of things bugged me about it. Firstly the puff pastry top sagged a little in the middle. While that led to  strong mingle of gravy and pastry it meant that as you bit down it became really difficult to get a one bite expose. In fact the only way this was achieved was by squeezing the pie a little to open it up. The base had also fell foul of its tin foil container, and while not sticking this pies soggy bottom meant a fair bit of juggling was required to complete consumption.

Brown Sauce: It was a luxury pie. There is no brown sauce. If you were expecting sauce then quite frankly you should know better.

Overall: Was this a very good pie? Yes. Was it the best pie available on Scottish football’s ever critical terraces, I don’t think so. While the gravy was tasty it could have done with some more meat and if you insist on using a tinfoil safety net to house your pie then you must, must prevent the soggy bottom which this pie unfortunately had.

Gravy Factor: The kind of gravy that you’d get from Five Guys only to find later that actually a Big Mac is just as good. Tasty gravy but the best I’ve ever had, I’m afraid not.

So there you have it, The Killie Pie, finally reviewed and with that this journey sets off in a new direction. As I said I’ll still be keeping my toe in the water and you never know, after writing one book I might summon up the enthusiasm for another run at the life of pie, but for now the time is right to focus on taking over 70,000 pie based words and making some sense out of it all.

Before we wrap up I just wanted to say a big thank you to everyone who has helped turn this into more than just a drunken notion and into a project that has been a lot of fun helping to re-ignite something within me that had been slowly dying as the 9-5 so many of us have to live to survive dragged me further in.

Until next time, whenever that may be, go forth and eat pie! I know I will.

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

Pie 94: The Largs Thistle ‘Steak & Gravy’ Pie

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Hello! I’d actually wrote this review in Glasgow Airport as I waited to start my journey to Canada’s Pacific coast but unfortunately, as does happen when you spend a lot of time writing, I managed to make the most rookie of errors and not save it. So now a day a couple of days into my Vancouver adventure I’ve suitably shaken off the travelling cobwebs to go again this time with a more pictureseque view on the balcony of my friend’s apartment with a couple of slices of toast for company before embarking on today’s adventures.

As part of any trip I go on I’m always keen to see what level of football is on show, not just on the pitch but for those that attend the games as well. Last night, I went to see the Vancouver Whitecaps and got to sample my first taste of the MLS. That, along with my experiences of watching an FA Cup Quarter Final Replay in Downtown Vancouver will form the basis of another piece of writing focused on football fandom in North America that I will get to at some point over the coming week.

As it is, I still had time for one more pie before departure, so without much further ado, let’s rate some pie!

THE SURROUNDINGS

Where: Barrfields Park, Largs Thistle 1-2 Pollok, West Superleague First Division

Always enjoy a bit of pie marketing
Always enjoy a bit of pie marketing

Price: A pure breed luxury steak pie this was a relative bargain at £1.50, although it would be remiss to not acknowledge that a traditional scotch pie from the same venue would cost you 50p less. Still though £1.50 for a steak pie not to be sniffed at.

Presentation: For a while now I have spoken about the popular convention that steak pies are placed in tin foil sheaths to either help (or hinder) the consumption of a pie that tends to be more plentiful in gravy than a scotch version, recently though, this seems to have changed for on review my last 3 steak pie reviews have all been sheathless and for that I am glad. Why so? Surely the description of just a medium-sized white napkin would bore us all to tears? I hear you cry. Well potentially yes, but, over the last couple of weeks I have been well and truly stung not once, but twice by the sticky bottomed mess that a tin foil container creates when eating a pie (Note: Both these pies came from Hampden). At least if I make a mess then it’s my mess and not as a result of a slapdash approach to filling and baking a steak pie. So yeah mediums-sized white napkin, good work!

THE PIE

Steak & Bake!
Steak & Bake!

Meatiness: This my friends was an absolute meaty triumph. Firstly, despite it’s rather squat looking appearance, this was an incredibly well filled pie. The meat was soft and tender but had enough of a bite to keep your gnashers interested. It was seasoned to almost near perfection, full of umami although there was no peppery kick. The gravy was flowing in abundance and although a tin foil case would have helped to catch any drips caused by too greedy a bite, the juggling was worth it to make sure you captured every morsel. Top pie work going on here.

Pastry: The pastry was lovely and golden all around. The puffy top was flaky and playfully danced along your lips as you took a bite whilst the sides and bottoms were sturdy enough to cope with the meaty voluptuousnous within. If I was being hyper-critical the base was ever so slightly underdone, but that is of negligible consideration when assessing the grandeur of this pie.

Brown Sauce: Steak Pie. No Sauce.

Overall: Great and generous filling with pastry cooked to near perfection, they were championing this pie as something great before purchase and it certainly didn’t disappoint.

Gravy Factor: Aw’ the Gravy!

That was rather good. It won’t surprise you to hear that I was unable to obtain a pastry based good at BC Place and the hot dog, whilst huge, just wasn’t quite the same as the warm embrace that only a pie provides. My next pie will be from…well I’m not sure where but I’m sure it’ll be a goody. Keep an eye out for my North American Soccer Review but until next time go forth and eat pie!

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