Antipasto Chelsea Buns

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

Antipasto Chelsea Buns


Preparation time: 20 minutes plus cooling        Cooking time: 30 minutes


  • 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


  1. Preheat the oven to 200˚C (180˚C fan assisted oven, 400˚F, gas mark 6).
  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.
  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.
  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.
  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.
  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.


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.