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Scottish   -   Tuppeny Struggles   adapted from Scottish Cooking

  • 2 Pounds Ground Beef
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Large Onion -- grated
  • 3 Medium Green Onion -- finely chopped
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 Teaspoon Nutmeg
  • 1/2 Cup Beef Stock
  • 1/4 Cup Parsley -- finely chopped
  • 1/4 Cup Bread Crumbs
  • 1 Medium Egg -- beaten
  • 6 Ounces Butter
  • 1 Cup Water
  • 3 Cups All-Purpose Flour
  • 1/2 Teaspoon Salt
Directions Preheat oven to 350. Place meat, salt , pepper, onion, green onion, worcestershire sauce, nutmeg, stock, parsley and bread crumbs into a bowl. Mix by hand until all ingredients are well combined. Place butter and water in a small pan. Stir over low heat for 5 minutes until butter has melted. Remove from heat. Sift flour and salt into a bowl. Make a well in the center, add butter mixture. Stir liquid into flour until absorbed. Turn dough onto lightly floured surface and knead for 30 seconds. Divide dough into six equal portions. Roll out 2/3 of each portion. Divide meat mixture into 6 portions and place on dough bottom. Top with other 1/3 of dough. Brush filling and pastry edges with egg, trim edges. Make two slits into the top of each pie. Bake for 1 hour or until well browned.
Serves 6
Time to Make 0:00

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