Cheese & Marmite pasties

Cheese & Marmite pasties

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(15 ratings)

Prep: 25 mins Cook: 1 hr

More effort

Serves 6
Love it or hate it, Marmite works beautifully with cheese and onion when baked up in shortcrust parcels

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per pasty

  • kcal679
  • fat38g
  • saturates15g
  • carbs62g
  • sugars2g
  • fibre4g
  • protein23g
  • salt2.7g
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Ingredients

  • 500g potato, peeled and grated
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g mature cheddar (or vegetarian alternative), grated
  • 100g soft breadcrumb
  • bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 500g pack shortcrust pastry
  • a little flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tbsp Marmite (or Vegemite)

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Daisy Dora
22nd Nov, 2016
5.05
I made these for summer picnics, everyone loved them (even though I didn't add the breadcrumbs). I will be making them again for Christmas, Thank you :)
shazza27
26th Apr, 2016
These are our favourite pasties, although I do make them as Pitivhers as opposed to pasties. For some reason when I make them pastie shape they leak but as a Pitivher they are fine. I use puff pastry instead of shortcrust, as that's our preference, and I don't grate the potato, but cut new potatoes into weeny chunks and par boil them. I just think chunks of potato are more pastie-like !
gertiecook
31st Jan, 2016
Seriously yummy! They are super delicious.
SaffronAM's picture
SaffronAM
8th Jun, 2015
5.05
These were loved by my family including my 5 and 7 year old. I would double the amount of pastry I made as I found I had a lot of filling left over. Very yummy and easy will make again.
koala_girl
25th May, 2015
Didn't anyone find that there was too much filling for six pasties? I put as much as possible in each pastie (probably too much because one of them split open) and still had a lot of mixture left over.
samsw's picture
samsw
6th Aug, 2014
5.05
Loved these and so easy to make - my first EVER time at making pasties. didn't use pre-packed/pre-made pastry - made my own (again a first for me) following Cornish Nans recipe: https://www.youtube.com/watch?v=yl0U3kwGBt0 only other thing I changed was I used own brand yeast extract. Really loved these pasties
twinkle
1st Aug, 2014
5.05
Made these to take with us to RHS Tatton and they were great, made the pastry and used the food processor to grate everything else. They were good hot and cold. Will definitely make again.
catie74
21st Jul, 2014
Got the kids to help make these. Replaced the marmite with bovril but only used 1 tablespoon. Built a camp in the woods and ate these inside. 3 happy kids
annelisarkanen
13th Jul, 2013
I rated this just 3 stars... Quite tasty but not tasty enough. I didn't enjoy them cold - they are best warm. The grating took a while and I would say you don't need the 2tbsp marmite - I had loads left over once I warmed with some water. I like the idea of adding some brown sauce, though, as karenmilgate suggests!
caroljefferson
8th Jun, 2013
way too high in calories and fat!! so unhealthy!

Pages

Dakotanikko
7th Jun, 2017
Do u have to par boil the potato before grating it? Thanks
goodfoodteam's picture
goodfoodteam
14th Jun, 2017
Thanks for your question. No you don't need to parboil the potato. We will always state this in the recipe or on the ingredients if it's the case.
fwel27
6th Oct, 2013
I made these and put them in the freezer to use for packed lunches. Not sure whether these can be cooked from frozen, or if they need to be defrosted first?.
sljames
18th Oct, 2013
You normally cook frozen pies and pasties from the freezer so thats what i'd do, but keep and eye on them incase they get too brown.
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