Name: Cheese & Marmite pasties
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: British
Ingredients: 500g potato peeled and grated; 200g mature cheddar (or vegetarian alternative), grated; 100g soft breadcrumb; bunch spring onions thinly sliced; 2 eggs; 500g pack shortcrust pastry; a little flour for dusting; 2 tbsp Marmite (or Vegemite)

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Cheese & Marmite pasties

Cheese & Marmite pasties

Sarah Cook

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Serves 6

More effort

Prep: 25 mins

Cook: 1 hr

A star rating of 4.3 out of 5.25 ratingsRate

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Savoury Marmite works beautifully with cheese and onion when baked up in shortcrust parcels. These easy homemade pasties are ideal for picnics

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g potato

peeled and grated
200g mature cheddar

(or vegetarian alternative), grated
100g soft breadcrumb
bunch spring onions

thinly sliced
2 eggs
500g pack shortcrust pastry
a little flour

for dusting
2 tbsp Marmite

(or Vegemite)

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Nutrition: per pasty

kcal679
fat38g
saturates15g
carbs62g
sugars2g
fibre4g
protein23g
salt2.7g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.3 out of 5.25 ratings

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