When it comes to Marmite, I am a certified ‘lover’! I’m pretty sure I’ve loved it from birth as I can’t remember a time when I didn’t enjoy this salty spread. I once even took a jar on holiday with me as I was worried it wouldn’t be available abroad! With the nights drawing in and the air getting distinctly colder I’m craving hot, carb heavy food this month. These cheese, marmite & potato pasties certainly fit the bill. They are packed with comforting potato, sweet onion, tasty cheese and of course salty Marmite. All wrapped together in a crispy pastry shell! I’ve used homemade pastry, which is easy and quick to make, but of course you can use shop bought to save time. (And if you happen to be a ‘hater’ then you can leave out the Marmite too…!)
To make the pastry I rubbed the butter into the flour, then added the eggs and mixed it together until a dough formed. I wrapped it in cling film and chilled it for 30 minutes.
To make the filling I chopped up the onion and fried it for 5 minutes in a pan with some oil until it was soft. I diced up the potato into cubes no bigger than 1cm, then added them to the onion.
I poured in the grated cheese and the Marmite, and mixed everything together until the cheese and Marmite coated the vegetables. Then I took the mixture off the heat and left it to cool.
Using a rolling pin, I rolled out the pastry onto a mat dusted with flour, and I used an 8″ side plate to cut out rounds.
I spooned a generous amount of filling onto half of the circle, brushed the edge with beaten egg, then folded it over and crimped the edges with a fork. Using a silicone pastry brush, I brushed beaten egg all over the whole pasty, and cut two slits in the middle with a sharp knife.
I baked them on 180C Fan/200C/400F/Gas Mark 6 for 25 minutes until the pastry was golden all over.
Wow, I absolutely loved these cheese, marmite & potato pasties, I have to admit, I ate more than my fair share! I just can’t resist cracking through the crispy golden pastry to get to that savoury filling. Personally, I would add more Marmite, so if you like it strong like I do, whack a bit more in there!
If you liked these cheese, marmite & potato pasties, try some of my other yummy Marmite recipes!
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking with Aunt Juju and Spades, Spatulas & Spoons.
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Cheese, Marmite & Potato Pasties
This recipe make four large pasties, if you cut the rounds smaller you'll get more pasties but they'll be smaller. Or double the recipe for 8 large pasties!
For the pastry
- 350 g Plain flour plus extra for dusting
- 170 g Butter or baking spread
- 2 Eggs large
- 1 Beaten egg for glazing
For the filling
- 2 Medium white potatoes diced into cubes no bigger than 1cm
- 1 White onion chopped
- 1 tsp Vegetable oil for frying
- 120 g Mature cheddar grated
- 1 heaped tbsp Marmite
To make the pastry rub the butter into the flour in a large mixing bowl until it resembles breadcrumbs
Add the eggs and mix it together until a dough forms. Wrap the ball of pastry in cling film and chill it in the fridge for 30 minutes
Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
To make the filling, fry the chopped onion in the vegetable oil for 5 minutes in a pan
Add the potato, Marmite and cheese, and stir everything together until it's all coated with the Marmite, take the mixture off the heat and leave it to cool
Roll out the pastry onto a mat or work surface dusted with flour, for large pasties use an 8" side plate or cookie cutter to cut out rounds
Spoon a generous amount of filling onto half of the circle, brush the edges with the beaten egg, then fold it over and crimp the edges with a fork
Place the pasty onto a lined baking tray and brush more beaten egg all over the whole pasty, then cut two small slits in the middle with a sharp knife
Bake them for 25 minutes or until the pastry is golden all over, you can lift them up gently to check the pastry underneath is cooked through
Serve hot, or allow to cool and re-heat
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