Antipasto Chelsea Buns

12 pieces

Easy

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

Ingredients

Preparation

Ingredients

For the Chelsea Buns

250 g

Self-Raising Flour , (9oz)

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

Preparation:

Total:

50 min

Prep:

20 min

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.

Tips

To Store: Chelsea Buns are always best made and eaten on the same day, but they do freeze well. Once cold, pack into a freezer container and seal. Freeze for up to 6 months. Defrost in the container and then heat gently for a few minutes in a low oven for a few minutes to warm through.

Why not try?: Other flavours to try: replace the sundried tomato paste with green or red pesto sauce; add finely chopped bacon or ham and grated Mozzarella cheese instead of the olives and peppers.

Why not try?: For a sweet version, omit the cheese in the Chelsea Bun dough and add 50g (2oz) caster sugar; spread the rolled out scone mixture with chocolate spread or peanut butter and sprinkle with Dr Oetker Chocolate Chips. Alternatively spread simply with your favourite jam.

Additional information

Know a little more

Nutritional Information