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Antipasto Chelsea Buns

Serves: 12

Freezes Well

These tasty buns are ideal for picnics and garden parties to share with friends.

Antipasto Chelsea Buns Recipe: Veggie


250g self-raising flour
2 sachets Dr. Oetker baking powder
50g unsalted butter
100g vegetarian Parmesan-style cheese
175ml whole milk
75g sun-dried tomato paste
50g pitted black olives, chopped
100g mixed pepper antipasto, chopped
2 tbsps extra virgin olive oil
fresh basil to serve


  • Preheat the oven to 200C/180F/Gas 4 and line a baking tray with parchment.
  • Sift the flour and baking powder into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the vegetarian Parmesan-style cheese and stir in enough milk to form a soft dough. Tip the mixture onto a floured surface and knead gently.
  • Roll out the dough into a rectangle. Spread with the sun-dried tomato paste and sprinkle over the olives and chopped peppers.
  • Carefully roll up from one of the shorter sides to resemble a Swiss Roll. Slice into 12 rounds and arrange close together on the baking tray. Bake for 25-30 minutes until risen and golden.
  • Drizzle with olive oil and stand for 10 minutes. Sprinkle with fresh basil to serve.
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