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Savoury Chelsea buns recipe

Savoury Chelsea buns recipe

6 ratings

Chelsea buns for lunch? Why not when they're these melt-in-the-mouth buns, packed with Med flavours. Serve them as sandwiches, with soup or as part of a picnic spread. The recipe serves 9, but we don't think they'll last long! See method

  • Serves 9
  • 30 mins to prepare and 45 mins to cook
  • 344 calories / serving

Ingredients

  • 75g courgette, trimmed and coarsely grated
  • 1 small carrot (75g), scrubbed and coarsely grated
  • 450g strong white bread flour, plus 1 tbsp and extra for dusting
  • 7g sachet fast action yeast
  • 1 tsp fine salt
  • 150ml whole milk
  • 1 medium egg, lightly beaten
  • 75g unsalted butter, melted, plus extra for greasing
  • oil, for greasing
  • 60g green pesto
  • 75g 30% reduced-fat mature cheese, grated
  • 4 spring onions, finely sliced​
  • 75g sundried tomatoes, drained and chopped
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    1445kj
    344kcal     17%

  • Fat

    15g 21%

  • Saturates

    7g 35%

  • Sugars

    3g 3%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 39.7g Protein 11.1g Fibre 3.1g

Method

  1. Put the courgette and carrot in a clean tea towel and squeeze out as much water as possible. Scatter onto a baking tray lined with kitchen paper and cover with another sheet of kitchen paper, pressing down. Remove the top sheet and set aside, uncovered, while you make the dough.
  2. Mix the flour, yeast and salt in a large mixing bowl, making a well in the centre. Mix the milk, egg and butter in a jug, then slowly pour into the well, using a wooden spoon to bring the flour in from the sides before finally using your hands to make a soft dough.
  3. Tip onto a flour-dusted work surface and knead for 6-8 mins until smooth and elastic. Press the grated veg with a final piece of kitchen paper, then scatter onto the work surface. Sprinkle 1 tbsp flour over the veg, then continue to knead the dough until the veg is all incorporated. Shape into a ball, then return to the bowl, covering with lightly oiled clingfilm. Leave to rise in a warm place for 1 hr, or until doubled in size.
  4. Knock back the dough on a lightly floured surface, then roll out into a rectangle, roughly 45 x 25cm. Spread over the pesto, leaving a 2cm border, then scatter over the cheese, spring onions and sundried tomatoes. Roll the dough up tightly from a long end, then slice into 9 pieces.
  5. Arrange the pieces in 3 rows in a greased, deep 20cm square tin, cut side up. Cover with lightly oiled clingfilm and leave in a warm place to rise for another 45 mins, or until doubled in size. Preheat the oven to gas 6, 200°C, fan 180°C.Bake the rolls for 40-45 mins until golden. Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely.

Tip: Serve with soup or turn into sandwiches. Fill with ham and tomato chutney, try with roasted veg, or add cured ham and cheese. Serve as part of a salad plate with houmous.

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