Turkey Chelsea buns
Do more than sandwiches with your Christmas leftovers this year and bake a batch of hearty turkey Chelsea buns. Filled with tender turkey, colourful roast veg and stuffing, these are an easy way to feed the family in between Christmas and New Year.
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry sheet on the work surface, spread with an even layer of cranberry sauce, then scatter with the roast vegetables, stuffing, turkey and grated Cheddar in an even layer. Season well, then roll up from the short side (making sure you tuck the first 2.5cm of pastry right into the middle) like a Swiss roll, trying to keep the roll as round as possible.
- Put in the fridge and leave to chill until firm – at least 20 mins. Cut into 8 equal-sized pieces with a sharp knife. Find a metal baking tray that fits the 8 rolls snugly side-by-side. Butter the tray before arranging the rolls in it.
- Bake for 25-30 mins or until puffed up and golden. Sprinkle with fresh thyme leaves before serving.
Tip: If you don’t have any leftover veg, roast a mixture of root veg to add to your Chelsea buns. Peel 2 parsnips, 2 carrots and 1 large red onion and chop everything into small cubes. Place on a large baking tray, drizzle with olive oil, season well and scatter with fresh thyme leaves. Roast at gas 6, 200°C, fan 180°C for 20 mins or until golden and tender. Set aside to cool completely.
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Freezing and defrosting guidelines
Cooked and cooled buns can be frozen for up to 3 months. Freeze in a freezer-proof container then defrost fully overnight before serving. The buns can be warmed through gently in a low oven for a few mins to serve. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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