Antipasto chelsea buns

These Chelsea buns are perfect after dinner finger snacks

Chelsea Buns

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  • Self-raising flour 250g
  • Dr Oetker Baking powder sachets 2
  • Unsalted butter 50g, softened
  • Parmesan 100g, freshly grated or Grana Padano cheese
  • Milk 175ml, whole
  • Sun dried tomato paste 75g
  • Pitted black olives 50g, chopped
  • Mixed Pepper Antipasto 100g, chopped
  • Extra virgin olive oil 30ml
  • Fresh basil leaves to serve


  • 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.

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.

Other flavours to try: replace the sun-dried 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.