A few Christmases ago, my Mum decided to try out a Paul Hollywood recipe to use up Christmas dinner leftovers. His savoury version of the classic Chelsea bun used turkey, cranberry sauce and stuffing. It got me thinking about other fillings you could use, and how I could give it a Spanish twist. I started experimenting and came up with this combination, that I think works even better than turkey and stuffing (sorry Paul!) – chorizo, quince paste/jelly, and manchego cheese. Enjoy the recipe!
the GUIRI's kitchen