Meat pies have been a staple of Scottish fare for centuries. Mutton was the most common filling, being the most convenient and cheapest meat available. The hard crust of the pies allows them to be easily stored and eaten on the go. Early Scots had no forks as eating utensils, so food that could be eaten out of hand was a plus. Mutton pies were favored by workers who could carry them from home or buy them hot from pie-men or pie-wives in less rural areas. Each region of Scotland has its own version and each thinks theirs is the best. Meat pies are still a favorite of sports fans in Scotland and at Highland Games here. Beef pies have become common and even vegetarian versions. Traditional pies have a raised edge at the top which can be filled with gravy, beans, or mashed potato.
The reason for these pies to be called Tuppenny Struggles is lost. Perhaps the richness of the included currants and fruit jelly raised the price from one penny but why the struggles? A struggle to come up with the tuppenny? A struggle for the pie maker? There have been many struggles for the Scots so any guess is reasonable.
Ingredients
1 pound minced cooked mutton (or ground beef)
½ pint brown ale
Salt and pepper
1 teaspoon vinegar
Pinch of nutmeg
1 tablespoon currants (or raisins)
Red currant jelly or (fruit jelly of your choice)
Sugar
12 oz. hot water pastry (recipe below)
1 egg lightly beaten
Moisten the meat with the vinegar and brown ale. Season with salt, pepper, and nutmeg. Mix and mold the pastry into six individual cup-like shapes about 3 ½ inches wide and 1 ½ inches high, saving some aside for the lids. Divide the meat mixture evenly among the shells. Put a few currants, a pinch of sugar, and a dab of jelly on top of each. Roll pieces of the extra dough into balls and flatten to make lids. Moisten the edges with water and put onto the shells. Press edges to seal. Make a hole on the top of each. Brush with egg and bake at 350⁰ for about 40 minutes.
Hot Water Pastry
This makes a soft pastry the consistency of Play-Doh. Use it quickly and keep unused portions covered and warm as it will harden as it cools. This makes a very firm pastry that is crispy on the outside but soft on the inside.
1 pound plain flour (about 3 cups)
1 ½ teaspoons salt
4 oz. lard (about 9 tablespoons shortening)
7 fluid ounces water (about 1 cup)
Sift flour and salt into a large bowl. Heat lard and water in saucepan until lard melts. Bring to a boil. Make a well in the flour and quickly mix in the water and lard to make a soft dough. Turn onto a floured surface and knead till smooth. Quickly use as required.