Cheese & Marmite pasties

Cheese & Marmite pasties

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(23 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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  • 500g potato, peeled and grated



    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



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

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



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 2 tbsp Marmite (or Vegemite)


  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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5th Apr, 2020
Okay, so due to the coronavirus lockdown I had to murder this recipe and make loads of changes which I wouldn't usually do and then rate anyway. Had to use what ingredients we happened to have but thought I would post in case anyone else is in similar predicament. Used basic shortcrust pastry recipe from this site. Filling: 1 onion finely chopped, 1/4 swede grated, 1 carrot grated, cheese/marmite/egg as in recipe. Sweated off veg, seasoned, added other ingredients and shake worcester sauce. Very good indeed, eaten up by kids who 'don't like' swede/eggs/onion.
Simon Smith's picture
Simon Smith
19th Dec, 2018
Too much filling by about 200g at least. If I like these I will reduce filling to 2/3 of amounts suggested.
30th Apr, 2018
Far too much filling even though I used double the amount of pastry (and they've all split open!)
Daisy Dora
22nd Nov, 2016
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 :)
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 !
31st Jan, 2016
Seriously yummy! They are super delicious.'s picture
8th Jun, 2015
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.
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.
Simon Smith's picture
Simon Smith
19th Dec, 2018
Yes. I crammed them full and so couldn't crimp them properly.
samsw's picture
6th Aug, 2014
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: only other thing I changed was I used own brand yeast extract. Really loved these pasties


7th Jun, 2017
Do u have to par boil the potato before grating it? Thanks
goodfoodteam's picture
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.
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?.
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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