So due to me buying and cooking far too much Christmas dinner I am still thinking of ways to use up my leftovers. So far I have made a turkey, stuffing and ham pie served with the roasties and vegetables from Christmas Day reheated, a vegetable soup, a turkey and cashew nut byrani and a pigs in blankets pasta dish. Today I fancied trying something a bit different and following a twitter conversation last night and remembering seeing Paul Hollywood’s savoury turkey, stuffing and cranberry chelsea buns from the Christmas edition of the GBBO, I thought I would have a go at making my own version using up the leftovers I still had sat in my fridge. I still had an abundance of my homemade Christmas stuffing which is made from sausagemeat, pancetta, leeks, chestnuts, apple and sage which I thought would go nicely with some cranberry sauce and caramalised onion chutney. I also decided to add some more sage and black pepper to my dough.
Here are my Cranberry, Stuffing and Caramalised Onion Chelsea Buns
- 250g strong white flour, plus extra for dusting
- 25g caster sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sage (I used dried)
- 20g unsalted butter cut into small pieces
- 1 free range egg
- 1 x 7g sachet fast-acting dried yeast
- 75ml lukewarm milk
- 45ml lukewarm water
- 2 tbsp cranberry sauce
- 1 tbsp caramalised onion chutney
- 250g stuffing - vegetarian or meaty
- Place the flour, caster sugar, salt, balck pepper and sage into the bowl of a free standing mixer and stir to combine.
- Gently melt the butter with the milk and water and allow to cool until it is luke warm
- Beat the egg and add to the dry ingredients and then pour over the now cooler butter, milk and water
- Mix the ingredients with a dough hook attachment on a low setting until a rough dough is formed and then increase the speed to medium to knead the dough until it is smooth and elastic - this took about 7 minutes
- Place the dough into a clean, oiled bowl , cover with cling film and leave to rise for one hour in a warm place
- After an hour the dough should have doubled in size.
- Tip the dough out onto a very lightly floured surface and roll out to a rectangle shape approx 20cm x 10cm (although I rarely make a rectangle shape!)
- Spread the cranberry sauce on the dough and then spread the caramalised onion chutney over the top of that
- Scatter the stuffing (which needs to be broken into small pieces) over the top and if you have any spare turkey/chicken/ham you could add some shreds of meat too
- Carefully roll the dough towards you in a fat sausage shape and seal the ends once completely rolled
- Slice the dough sausage into 6 or 7 equal sized rounds
- Line a baking tray with some baking parchment and place the rounds on it swirly side up. It does not matter if the rounds touch one another
- Cover loosely with cling film and return to a warm place for another hour
- Just before the hour is up, pre heat the oven to 200oC / 180oC (fan)
- Then remove the cling film and cook the buns for 15-20 minutes
- Once cooked, remove from the oven and allow to cool slightly before removing from the tin
- Delicious served warm and best eaten on the day they are made. They will freeze too.
These really are delicious and such a novel way of serving up and using up leftovers from Christmas dinner, and makes a lovely change from the more traditional turkey sandwiches! The sweetness from the chuntney and cranberry sauce works so well with the meat and herby dough of the buns – YUM! The sauces oozed out over the dough leaving caramalised bits on the bun which were soooo good.
I would suspect that these would work equally well I think with maybe pork, stuffing and apple sauce, beef and mustard/horseradish or beef and stilton or even chicken and stuffing with a tasty chutney. Posibly even leftover nutroast and cranberry sauce?
I urge you to give them a try – you will not be disappointed.
I was sent some strong white bread flour from Tesco which I used in this recipe.