A great savoury twist on the traditional Chelsea bun, filled with sun dried tomatoes, olives and parmesan. Perfect for a picnic.
Antipasto Chelsea Buns by Dr Oetker
Preparation time: 20 minutes plus cooling Cooking time: 30 minutes
Ingredients:
- 250g (9oz) Self raising flour
- 2 sachets (10g/2tsp) Dr. Oetker Baking Powder
- 50g (2oz) Unsalted butter, softened
- 100g (3 ½ oz) Freshly grated Parmesan or Grana Padano cheese
- 175ml (6fl.oz) Whole milk
- 75g (3oz) Sundried tomato paste
- 50g (2oz) Pitted black olives, chopped
- 100g (3 ½ oz) Mixed pepper antipasto, chopped
- 30ml (2tbsp) Extra virgin olive oil
- Fresh basil to serve
Method:
- 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 fresh basil.
TIP:
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.