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Antipasto chelsea buns
These Chelsea buns are perfect after dinner finger snacks
Published: February 7, 2020 at 11:44 am
Ingredients
- 250g Self-raising flour
- 2 Dr Oetker Baking powder sachets
- 50g Unsalted butter softened
- 100g Parmesan freshly grated or Grana Padano cheese
- 175ml Milk whole
- 75g Sun dried tomato paste
- 50g Pitted black olives chopped
- 100g Mixed Pepper Antipasto chopped
- 30ml Extra virgin olive oil
- Fresh basil leaves to serve
Method
Step 1
Preheat the oven to 200˚C (180˚C fan assisted oven, 400˚F, gas mark 6).
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 fresh basil.
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.