Chicken and chorizo buns
- November 2014
- Serves 8
- Hands-on time 1 hour, oven time 15-20 min, plus proving
These savoury buns are made by stuffing sweetened dough with a chicken and chorizo filling – perfect to take to work for lunch or serving at a party.
- 15.5g (6.5g saturated)
- 69.6g (5.1g sugars)
This is a great recipe for using up leftovers, but don’t worry if you don’t have any roast chicken to hand. Instead, roast 6 chicken thighs in an oven heated to 200°C/fan180°C/gas 6 for 40 minutes, cool, then shred the meat. If you want to bulk up the filling a bit, add some crumbled feta.
Freeze the buns at step 7 before proving – wrap well in cling film. Defrost at room temperature, covered with a tea towel, then prove and bake as in the recipe.
Make the filling up to 24 hours in advance, cover and chill.
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