Leftover mincemeat from Christmas? Not a problem… providing you have not over-indulged yourself on the mince pies over the festive period which may put you off the warming mixture of dried fruits and spices.

Incorporating them into delicious Chelsea Buns prevent waste and proves to be ingenious way to retain Christmas atmosphere when the tree has gone.


  • 500g strong white bread flour
  • 1 tsp salt
  • 300ml lukewarm milk
  • 40g unsalted melted butter
  • 7g fast acting yeast
  • 1tbsp unsalted melted butter
  • 1 egg


  • 300g mincemeat
  • 2tbsp unsalted melted butter

If your mincemeat is homemade and soaked in buzz then drain off any excess liquid.

Feel free to top up with raisins, sultanas, cranberries, apricot if short in volume


2 tbsp apricot jam or orange marmelade


Place flour and salt into a mixing bowl. Combine milk with melted butter and egg and pour into a flour mix. Stir until soft dough is formed.

Tip the dough onto lightly floured surface and kneed (fold inwards) for 5 min. Then place the dough in the mixing bowl, cover with cling film or a clean tea towel and leave to rise in a warm place for 40 min or until double in volume.

Tip the dough out and roll out into a rectangle about 20×40 cm. Brush with melted butter and spread the filling evenly. Then roll tightly into a 40cm long roulade and cut ten 4cm thick slices. These will form your buns once placed cut side up.

Place all buns onto greased baking tray about 1.5cm apart and leave to rise for 30min. Once they spread enough to touch each other place in the 190°C oven for 25min.

To glaze melt the jam with a teaspoon of tap water and brush over still hot buns to glaze. Allow to cool before serving.