Cheese, Marmite & Potato Pasties

Cheese, Marmite & Potato Pasties

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…!)

Jump straight to the recipe!

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.

Cheese, Marmite & Potato Pasties

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!

Cheese & Marmite Pinwheel Biscuits

Cheese & Marmite Scones

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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5 from 2 votes
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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!

Servings 4

Ingredients

For the pastry

  • 350 g Plain flour plus extra for dusting
  • 170 g Butter or baking spread
  • 2 Eggs
  • 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

Instructions

  1. To make the pastry rub the butter into the flour in a large mixing bowl until it resembles breadcrumbs

  2. 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

  3. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  4. To make the filling, fry the chopped onion in the vegetable oil for 5 minutes in a pan

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Serve hot, or allow to cool and re-heat

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Cheese & Marmite Pinwheel Biscuits: GBBO Week #2

Cheese & Marmite Pinwheel Biscuits: GBBO Week #2
Week two on The Great British Bake Off was Biscuit Week. The bakers first challenge was to make 36 savoury biscuits, of any flavour they liked, but that could be eaten with cheese. Of course when making so many biscuits, consistency of the size, bake and colour of the biscuit is paramount. Mary wanted them to either have a nice crumble or nice snap depending on the type of biscuit. I’ve made some pinwheel biscuits this week and you can find the recipe at the bottom of the page.

I was impressed with all the different flavours and types of biscuits the baker’s created. There were exotic sounding biscuits like Chetna’s Fenugreek & Carom Crackers, and Iain’s Za’tar Fig Biscuits. There were also some traditional bakes like Norman’s Farthing Biscuits and Diana’s Parmesan Triangles.

Martha’s would definitely be the ones I would try first, and her Caramalised Onion and Goat’s Cheese Sandwich biscuits went down very well with Mary and Paul. Richard did very well, as did Nancy and Norman. Jordan’s Sourdough Parmesan & Chilli Biscuits were a tad overbaked, whereas Diana’s and Kate’s were underbaked.

This week’s technical challenge was another Mary Berry recipe – Florentines. 18 were required, and according to Mary they should have a delicate, lacy appearance with even distribution of chocolate. I’ve never eaten or seen Florentines before and they certainly look tricky as they are so thin! It didn’t sound like any of the bakers had made them before either.

The main struggle was getting exactly 18 and lots of the bakers weighed their mixture out. No baking time was provided so they all also had no idea how long to bake them for! Martha was the only Richard won the challenge, with Nancy second and Luis third. Iain was in last place, with Norman and Enwezor not far behind.

For the showstopper, the judges requested a 3D biscuit scene that must stand up. Precision was the most critical element of this challenge and the baker’s were making some very exciting and ambitious biscuit creations. Chetna had a large biscuit carousel planned, Diana was making a Steam Train that was baked in a cyclinder shape, and Martha was planning a Ski Village complete with a chair lift. As much as I love Norman, his biscuits were not flavoured and although he did well in the first challenge, I think he does need to start experimenting with flavour.

Richard’s pirate scene and Luis’ George & the Dragon scene were the two best showstoppers in my opinion. They were both stunning. Well decorated, well structured, and from what Paul and Mary said – tasted great! I really was blown away by both of them. Iain picked himself up again after not doing well in the first two challenges, as did Diana and Kate who all got good comments.

Enwezor stacked his biscuits and used shop bought fondant which was the final blow for him and he left the competition this week. Richard was crowned a very well deserved Star Baker!

I’m not a huge biscuit fan, although I do definitely like them, they’re not top of my list. So I find biscuit week the least interesting. I struggle even more with savoury bakes as I’m such a sweet lover! Cheese is one of my absolute favourite savoury foods and I adore Marmite. I’ve made some Cheese & Marmite Scones before, so I thought pinwheel biscuits would be equally as yummy, plus pretty too!

 

I started with 230g plain flour and 110g butter in a bowl. I rubbed it together with my fingers until it looked like breadcrumbs. I then split the mixture equally (I weighed it to be precise) between two bowls.

In one bowl I added 55g grated mature cheddar. I mixed it in well with a spoon and broke the grated strips of cheese up into as small pieces as I could.

I then added 1 egg yolk and mixed it in. I added some of the white to bring it together until it formed a dough.

With the other mixture I added 1 heaped tbsp Marmite and 1 egg yolk. Again I added some of the white to bring it together until it formed a dough.

I rolled out both doughs onto greaseproof paper until they were a similar size.

Then I carefully placed the Marmite dough over the cheese dough.

Slowly and carefully I rolled the dough into a tube. As you can see it makes a lovely swirl! I wrapped it in cling film and chilled it in the fridge for about an hour.

Using a sharp knife I sliced up the tube of dough into pieces about 8mm thin, and placed onto a baking tray lined with baking paper.

I baked the pinwheel biscuits on 180C/350F/Gas Mark 4 for about 20 minutes. Then didn’t seem to be fully done so I turned the oven down to 160C and gave them another 5 minutes.

pinwheel biscuits

I often, if not always, bake for other people, but these pinwheel biscuits were all about me! I love Marmite so much and I adored these pinwheel biscuits so much that I ate about 7 of them… If you are a Marmite fan like me you will love them too! My colleagues did a good job of eating them up too. Some of them had never had Marmite before, or were unsure about it, but they enjoyed the biscuits. I was pleased and secretly hope they will soon become Marmite lovers like me.

Next week – the GBBO bakers, and me, get to grips with bread.

I am entering this bake into Lavendar & Lovage and Hedgecomber‘s Tea Time Treats challenge, where the theme this month is Picnics. I think these biscuits would be a great treat on a picnic!

 
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Cheese & Marmite Pinwheel Biscuits

Ingredients

  • 230 g Plain flour
  • 110 g Butter
  • 55 g Grated mature cheddar
  • 2 Eggs
  • 1 Heaped tbsp Marmite

Instructions

  1. Rub the plain flour and butter together in a bowl until it looks like breadcrumbs.
  2. Split the mixture equally between two bowls.
  3. In one bowl add the cheddar and mix well to break the cheese up into small pieces.
  4. Add 1 egg yolk and mix in. Add a little egg white to bring it together to form dough.
  5. In the other mixture add the Marmite and 1 egg yolk. Again add some of the egg white to bring it together to form a dough.
  6. Roll out both doughs separately onto greaseproof paper until they are a similiar size.
  7. Placed the Marmite dough over the cheese dough.
  8. Roll the doughs into a tube.
  9. Wrap in cling film and chill in the fridge for about an hour.
  10. Using a sharp knife, slice up the tube of dough into pieces about 8mm thin.
  11. Place onto a baking tray lined with baking paper.
  12. Bake on 180C/350F/Gas Mark 4 for about 20-25 minutes until golden brown.
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Cheese & Marmite Scones

Cheese & Marmite Scones

My dad introduced me to Marmite when I was growing up and I’ve loved it ever since. So what better way to say Happy Birthday to my dad than to make him these yummy scones! It’s a rare Marmite lover that isn’t aware of the fantastic flavour combination that is created when Marmite and cheese mix together. It’s one of my favourite things and if you love Marmite and have never had it with cheese… well get in the kitchen right now and discover how amazing it is!! Or you could read on and learn how to make these scones…

I started by sieving 225g self raising flour together with 1 tsp baking powder in a mixing bowl. I added 50g butter and rubbed it into the flour until it resembled breadcrumbs.

I grated 85g mature cheddar and added half to the flour and stirred in.

In another bowl I whisked together 1 egg, 25ml milk and 1 heaped tbsp marmite.

I poured the wet marmite mixture into the flour and formed a dough. I patted it out to about 2cm thick and cut out the scones. Depending on how big a cutter you use, you will get a different amount of scones. I used a 3 inch one and got 5 scones.

   

I laid the scones onto a baking tray, glazed with a little milk and sprinkled on the remaning cheddar.

I baked on 160C Fan/180C/350F/Gas Mark 4 for about 20 mins until golden brown.

The scones came out great, the marmite flavour really comes through and the cheese on top is just yum! My dad text me a couple of days after I gave him the scones to say they were very nice and there were only two left. Result! Looks like I will be passing this recipe onto my stepmum very soon. I’ll also be making these again for myself as they are really tasty.

 

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Cheese & Marmite Scones

Ingredients

  • 225 g Self raising flour plus more for dusting
  • 1 tsp Baking Powder
  • 50 g Butter
  • 85 g Mature cheddar grated
  • 1 Egg
  • 25 ml Milk plus more for glazing
  • 1 heaped tbsp Marmite

Instructions

  1. Sieve the self raising flour together with the baking powder into a mixing bowl. Add the butter and rub it into the flour with your fingers until it resembles breadcrumbs
  2. Add two thirds of the cheddar to the flour and stir in
  3. In another bowl whisk together the egg, milk and marmite
  4. Pour the wet marmite mixture into the flour and form a dough. Pat it out onto clean work surface dusted with flour to about 2cm thick and cut out the scones using a round cutter, size of your choice
  5. Lay the scones onto a baking tray, brush a little milk on top and sprinkle the remaining cheddar on them
  6. Bake on 180C/160C Fan/350F/Gas Mark 4 for about 20 mins until golden brown
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