Cheese Marmite Pasties Recipe By Tasty Food

CHEESE & MARMITE PASTIES

Steps:

• Put the grated potato, cheese, breadcrumbs and spring onions into a mixing bowl with 1 egg. Sprinkle over 1 tsp salt and plenty of freshly ground black pepper. Mix together.
• Roll out the pastry on a lightly floured surface to just slightly thicker than a £1 coin. Use a 16-17cm saucer or bowl to cut out 6 circles of pastry - you may need to re-roll trimmings to get the last one. Warm the Marmite in a small pan or in the microwave with a splash of water so it is a bit runnier, then brush over each circle, leaving a 2-3cm border around each edge.
• Divide the filling between the middles of each circle, then beat remaining egg and brush a little around each border. For each, bring up 2 sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer pasties to a baking sheet and chill while you heat oven to 160C/140C fan/gas 3. Or leave on the tray, wrap well in cling film and freeze for up to 3 months.
• Brush the pasties all over with more egg. Bake for 50 mins-1 hr until golden brown and crisp. Eat warm, or cool, in the next 24 hrs.

CHEESE & MARMITE PASTIES RECIPE

Steps:

• Tear up the two slices of bread, then blend it into soft breadcrumbs.
• Add the breadcrumbs, grated potato, grated cheddar cheese, spring onions, egg and salt and pepper to a large bowl, then mix until properly combined.
• Add the marmite and a splash of water to a small bowl, then microwave until slightly runny. Set aside.
• Dust the surface with plain flour and roll out the shortcrust pastry into a rectangular shape the thickness of a pound coin. Use a 6-inch diameter bowl to cut out circles of the pastry.
• Brush the marmite in a circle in the middle of the circle, leaving a 1-inch border around the edge. Add 2 to 3 tablespoons of the potato filling on top.
• Brush the border with egg wash, then fold over into a semi circle shape, making sure it is sealed. Crimp the sealed edges so that the filling is extra secure.
• Brush with more egg wash. Re-roll any leftover pastry to make more.
• Bake for around 50 mins at 300 degrees F until golden brown.
• Serve, and enjoy!

LOVE IT OR HATE IT - MARMITE AND CHEESE STRAWS WITH A TWIST!

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
• On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
• Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
• Fold the pastry over lengthways and press firmly together.
• Cut about eight 1cm wide strips then cut each strip in half (so the straws aren't too long) and twist.
• Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
• Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
• Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.