Antipasto Chelsea Buns



For the recipe  Antipasto Chelsea Buns

For the Chelsea Buns:

250 g Self-Raising Flour , (9oz)
2 Dr. Oetker Baking Powder Sachets , (10g/2 tsp)
50 g Unsalted butter , (2oz), softened
100 g parmesan , (3 1/2 oz) freshly grated or Grana Padano cheese
175 ml Whole Milk , (6fl.oz)
75 g Sundried Tomatoes , (3oz), paste
50 g Pitted Black Olives , (2oz), chopped
100 g Mixed Pepper Antipasto , (3 1/2 oz), chopped
30 ml Extra virgin olive oil , (2 tbs)
Basil Leaf , to serve




For the Chelsea Buns

Preheat the oven to 200˚C (180˚C fan assisted oven, 400˚F, gas mark 6).


Line a pizza or square baking tray with baking parchment. Sift the flour and Baking Powder into a bowl and rub in the butter until the mixture resembles fresh breadcrumbs. Stir in the Parmesan cheese.


Stir in sufficient milk to bind the dry ingredients together to form a soft dough. Turn on to a lightly floured work surface and knead gently.


Roll out into a rectangle shape approx. 24 x 30cm (9 ½ x 12inches). Spread all over with sundried tomato paste and sprinkle over the olives and chopped peppers.


Carefully roll up from one of the shorter sides, to resemble a Swiss Roll. Slice into 12 rounds and arrange in a round, close together, on the prepared baking tray and bake for 25-30 minutes until risen and golden.


Drizzle with olive oil and stand for 10 minutes. Carefully slide on to a wire rack to cool for a further 10 minutes before gently pulling apart to enjoy warm, sprinkled with basil leaves.

Nutritional Information for the recipe Antipasto Chelsea Buns

Per Serving Per 100 g / ml
Energy 804 kJ
192 kcal
1168 kJ
279 kcal
Fat 11.01 g 15.95 g
Carbohydrate 18.83 g 27.30 g
Protein 5.63 g 8.16 g

A great savoury twist on the traditional Chelsea bun, filled with sun dried tomatoes, olives and parmesan. Perfect for a summer picnic.

12 pieces

Easy 20 Minutes
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