Mincemeat Chelsea Buns

If you have half a jar of mince meat left over in your cupboard, don’t make any more pies, try this recipe instead. These are delicious served hot or cold. Makes about 8-10 buns










1 tsp dried yeast
½ tsp sugar
120ml warm milk
30g butter, melted
300g strong flour
½ tsp salt
1 egg, beaten
About 5 tbsp mincemeat
2 tbsp clear honey

 1.Mix the dried yeast with the sugar and warm milk. Leave in a warm place to froth up .This should take about 10-15 minutes.
2.Sieve the flour and salt together into a mixing bowl and stir in the yeast mixture, melted butter and beaten egg. Stir everything together well.
3.Use your hands to knead the mixture, add a dusting of flour if the mixture becomes too sticky. Carry on kneading for 10 minutes until the dough is smooth.
4.Cover the dough and allow to prove for 30-40 minutes until it has doubled in size.
5.Flour a work surface and roll the dough out to a rectangle measuring about 34cm by 26cm. 6.Spread the mincemeat evenly over the surface of the dough.
7.Start with the longest edge and roll up the dough carefully into a long sausage shape with the open edge underneath.
8.Preheat the oven to 220C/gas mark 7 and grease a baking sheet.
9.Cut the roll into 8-10 slices and put them flat down onto the baking sheet, close together.
10.Leave to prove for 20-30 minutes.
11.Bake for 20-25 minutes or until golden brown. Brush the tops of the hot buns with the honey.