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Cheese & Marmite pasties

Cheese & Marmite pasties

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Rating: 4 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per pasty
NutrientUnit
kcal679
fat38g
saturates15g
carbs62g
sugars2g
fibre4g
protein23g
salt2.7g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 4 out of 5.23 ratings
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