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black bun (traditional scottish pastry)

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A nod to my Scottish roots. Mincemeat pie was a staple at holiday dinner at Grandma's house. It was an acquired taste for me and I still can only manage very small pieces of pie... but it's tradition! This recipe comes from the back of the program for the 2011 Central New York Scottish Games & Celtic Festival. Our area has a large population of Scottish and Welsh descendants of immigrants from the "old country". Also found a very similar recipe at http://www.rampantscotland.com/recipes/blrecipe_blackbun.htm This is made weeks in advance so the brandied fruit can "age" properly.

(1 rating)
yield serving(s)
cook time 2 Hr 45 Min
method Bake

Ingredients For black bun (traditional scottish pastry)

  • PASTRY SHELL
  • 3 c
    all purpose flour
  • 6 Tbsp
    vegetable shortening
  • 6 Tbsp
    butter
  • 1 pinch
    salt
  • 1/2 tsp
    baking powder
  • cold water
  • FRUIT FILLING
  • 5 1/2 c
    seedless raisins
  • 6 1/2 c
    currents
  • 1/3 c
    chopped almonds, blanched
  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1 tsp
    cream of tartar
  • 3/4 c
    brown sugar, light
  • 2 Tbsp
    allspice, ground
  • 1/2 tsp
    cinnamon, ground
  • 1/2 tsp
    ginger, ground
  • 1 tsp
    ground black pepper
  • 1 lg
    egg, beaten
  • 2 Tbsp
    brandy
  • 3/4 c
    milk

How To Make black bun (traditional scottish pastry)

  • 1
    Preheat oven to 225 degrees F. Grease an 8" loaf pan.
  • 2
    Pastry Shell: Rub all fats into the flour. Add baking powder and a little water to make a stiff dough. Roll out onto a floured surface to a thin sheet. Line the loaf pan with the dough, leaving enough to fold over for the top.
  • 3
    Filling: Mix all ingredients together except the milk. Add enough milk to just moisten the mixture and blend thoroughly by hand. Fill the pastry shell with the mixture. Fold over the hanging edges, leaving an open seam for steam to escape. Brush the pastry with the beaten egg.
  • 4
    Bake for 2 1/2 to 3 hours or until a knife inserted in the filling comes out clean. Store in an airtight container and serve at Hogmanay (New Year's Eve).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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