Christmas Leftovers – Baked in a bun…

IMG_0718So, you’re left with heaps of turkey & mash and stuffing and sprouts.  Why not use it to stuff a chelsea bun dough for an alternative Boxing dayleftover sandwich’? You can use anything you’ve got to fill the enriched dough, and it works just as well with savoury fillings as sweet.  If your leftovers are colourful (I’ve used some of my beetroot and butternut mash from the ‘Duchess Surprise‘, some Sprouts with Chestnuts & Chorizo, some pinenut & lemon stuffing as well as some turkey), so much the better.  Entertaining holiday food. Remember, a chelsea bun is for life, and that includes Christmas (leftovers).  Sorry – too much Champagne cocktail.


For the Dough:

  • 500g Strong White Flour
  • 10g Fast Action Yeast
  • 6g Salt
  • 20g Sugar
  • 250ml Water
  • 30g Butter, softened
  • 2 Eggs, beaten
  • A little Olive Oil

For The Filling

  • Any savoury leftovers you have spare.  Include Turkey, mash, cranberry sauce, roast vegetables, stuffing – whatever you fancy!


  • In a bowl, add the yeast, salt and sugar to the flour and mix lightly
  • Add the butter, water and eggs and mix with a knife into a soft dough – this will be quite sticky, don’t be tempted to add any more flour
  • Turn the dough out onto an oiled surface and mix well by hand for a couple of minutes.  It will be very sticky, but that;s fine.  Use a dough scraper to help if necessary.  Return to an oiled bowl for 15 minutes to autolyse
  • Turn the dough back out onto an oiled surface.  Stretch and fold across all 4 sides into the centre, then return to the bowl for another 15 minutes and cover with a cloth or cling film
  • Repeat, stretching & folding 3-4 times in total.  The dough will start to gain structure but will remain very soft
  • Turn the dough out onto a lightly floured surface,  Roughly shape into a rectangle and roll out until about 30-35cm square
  • Tack down the top edge of the dough to the surface by pushing with your fingers – this will help you roll by preventing the dough from slipping
  • Top the dough with your fillings – start with a thin spread of mash and scatter the remaining toppings of your choice
  • Roll the dough carefully away from you into a tight roll.  If the dough hasn’t been over-floured, it will stick together well.  Seal the long edge to prevent unrolling
  • Cut the roll into 3cm slices, and place these slices onto a baking tray. Cover with cling film and allow to prove for an hour
  • Bake in preheated oven, 220oC fan for 20-25 minutes

One Comment Add yours

  1. Food, Fash, Fit says:

    Thanks for linking to my blog! This looks like a great idea for leftovers!

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