vale of leithen
So here it is. Pie 150!
I thought about going through the key stats of this “achievement” but I’ve instead decided to let the numbers speak for themselves in the form of this snazzy little infographic.
It’s worth pointing out that I’ve gone for the cheapest/most expensive since the start of 2018 to negate the effects of inflation etc. There has been cheaper, there has been more expensive (although none more expensive in Scotland than the pie highlighted above).
When I started this it was just a bet, a way to pass the time, but over the years it has become a useful tool not just for me, but hopefully for others too. It’s kept my writing eye in when the new ideas stopped flowing and it has led to me becoming a regular judge at not just one but two national baking and pie making competitions. I’ve got to meet and talk to new people whether it be in the game or across the industry and I’ve been able to do my bit to help raise the profile of clubs who don’t always get a shot of the limelight throughout Scottish football.
There has been times where I’ve needed a break. When I’ve been worn out by pie and being known as the “pie guy” has certainly had its pluses and minuses but all in all I enjoy this and any time somebody acknowledges it or boosts my ego with a little bit of praise it emboldens me to carry on, evolve and to continue to support those who are going about their own personal adventures where I can.
For Pie 150 I thought about being fancy, trying to go to some far-flung place to have the ultimate pie experience, but then I thought about it and realised that would be wrong. It would be against one of the core values that I attribute to this site, championing the unheralded and unglamorous in the hope that it encourages a few more fans to visit or it sticks a couple extra quid in the till when matchday hunger strikes. With that thought firmly embedded in my mind I layered up and headed to Alloa for some Friday night football action and to see BSC Glasgow take on Vale of Leithen in the Lowland League.
So without much further ado let’s rate some pie!
Where: Recreation Park (aka The Indodrill Stadium) BSC Glasgow 4-0 Vale of Leithen, Scottish Lowland League
Price: At £2 this is perhaps a little bit expensive given the level but from what I could make out this was a circumstance of the home side sharing their ground with Championship side Alloa Athletic. As a footnote it was such a tease to see the list of pies on offer when the Wasps were at home but to then know that they weren’t on offer here. The Black & Gold Pie in particular had my interest well and truly piqued.
Presentation: A fitting style for pie 150 as it was presented simply on a large plain white napkin. A bit of understated grandeur never goes a miss.
Meatiness: This was a well filled pie although for me the texture was a little off. I think this was a result of the mixture being over worked prior to baking and perhaps the chosen bread based padding being a little too prominent in the mix. This led to a fairly solid block of meat that under the pressure of the bite also appeared to crumble quite quickly. The flavour was there though. It perhaps could have benefited from a bit more seasoning via a twist of salt and a crack of pepper but if you were blindfolded and asked to guess what you were eating you would know it as a scotch pie, something that time has shown me hasn’t always been the case.
Pastry: The pastry was interesting. It was fairly neat however did have a slight chew to it. On further review the base and sides in particular had a deep golden brown glow to them that made this pastry look fried as opposed to baked, most likely as a result of there being too much fat in the pastry dough causing a fry effect in the oven where the pie had tucked the baking tray. That said in the main it held together with only the last couple of bites requiring some nimble finger work to prevent spillage.
Brown Sauce: Did the job that brown sauce should do. As the sauce was held in a mystery brown squeezy bottle the brand of this codiment seems destined to remain forever unknown.
Overall: It wasn’t perfect. The filling needed a boost and the pastry a little more work but overall the elements for a good scotch pie were there. With a little more love this could be very good.
Gravy Factor: It’s pie 150 and I’m feeling generous so let’s call it good gravy.
So that’s pie 150 in the books. I’m currently contemplating some re-reviews of the early pies but I’m also currently working on some other projects so will see what happens. This blog has always been about having a bit of fun and shining a light on the many wonderful football clubs across our fair land so as long as that’s still happening I’ll be happy.
One last thing before I finish. I just want to say thank you. Thank you to all of you who read, follow or ask me about my life of pie, without you this probably wouldn’t be half as much fun. I hope I can continue to keep you entertained but for now all that leaves me to say is…
Until next time, go forth and eat pie!
Peace and love.
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.