Cheese Marmite Pasties Food

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!

CHEESE & MARMITE PASTIES RECIPE BY TASTY

Steps:

• Tear up the two slices of bread and blend into soft breadcrumbs.
• Add the breadcrumbs, grated potato, grated cheddar cheese, spring onions, egg and salt and pepper to a large bowl and mix until properly combined.
• Add the marmite and a splash of water to a small bowl and microwave until slightly runny. Set aside.
• Dust the surface with plan flour and roll out 500g (2 cups) of shortcrust pastry into a rectangular shape the thickness of a pound coin.
• Use a 15-16cm (6 in) diameter bowl to cut out circles of the pastry.
• Brush the marmite in a circle in the middle of the circle, leaving a 2-3cm (1 in) border around the edge. Add 2-3 tbsp of the potato filling on top.
• Brush the border with egg wash and 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 150°C (300°F) until golden brown.
• 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.