Antipasto Chelsea Buns

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.

Recipe Tips

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.

Recipe Tips

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.

Recipe Tips

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.

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

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Nutritional Information

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Antipasto Chelsea Buns Prep:50 12 pieces
Ingredients For the Chelsea Buns 250 gSelf-Raising Flour , (9oz) 2Dr. Oetker Baking Powder Sachets , (10g/2 tsp) 50 gUnsalted butter , (2oz), softened 100 gparmesan , (3 1/2 oz) freshly grated or Grana Padano cheese 175 mlWhole Milk , (6fl.oz) 75 gSundried Tomatoes , (3oz), paste 50 gPitted Black Olives , (2oz), chopped 100 gMixed Pepper Antipasto , (3 1/2 oz), chopped 30 mlExtra virgin olive oil , (2 tbs) Basil Leaf , to serve 1 For the Chelsea Buns Preheat the oven to 200˚C (180˚C fan assisted oven, 400˚F, gas mark 6). 2 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. 3 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. 4 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. 5 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. 6 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. 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. 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. 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.
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Antipasto Chelsea Buns

Ingredients

Preparation:

Cloud Bread

Ingredients

For the Chelsea Buns

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