Attention Marmite lovers! You're going to adore these Cheese, Marmite & Potato Pasties. They are packed with comforting potato, sweet onion, tasty cheese and of course salty Marmite. All wrapped together in a crisp 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. They are fantastic for a hearty vegetarian lunch on the go, and perfect for picnics.
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Ingredient Tips & Equipment Information
- You can use butter, or a baking spread like Stork, to make the pastry. However I do recommend butter as baking spreads have a higher water content and can make the pastry sticky and harder to work with.
- When rolling out the pastry, make sure to lightly dust your work surface with flour and turn the pastry after each roll to make sure it's not sticking to the surface. I like to use a silicone pastry mat for extra assurance.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
What you will need
- Plain flour - also known as all purpose flour, you'll need this ingredient if you are making the pastry from scratch
- Butter - unsalted, you'll need this ingredient if you are making the pastry from scratch. You can also use a baking spread like Stork if you prefer
- Eggs - large eggs are needed for making the pastry from scratch
- Potatoes - you'll need two medium sized white baking potatoes (jacket potatoes) for this recipe
- Onion - a medium sized white onion is perfect for this recipe
- Garlic - fresh garlic is always based, but frozen garlic or a ready made puree are great time savers too
- Marmite - the gorgeous shiny brown yeast extract spread is the star of this recipe!
- Cheese - cheddar cheese is needed for this recipe, you decide the strength (I recommend mature cheddar!)
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Cheese, Marmite & Potato Pasties
To make the pastry rub the butter into the flour using your fingers, then add the eggs and mix together until a dough forms. Wrap the dough in cling film and chill it in the fridge for 30 minutes.
To make the filling, cook the onion and garlic in a pan with the oil and butter for around 5 minutes. Add the potatoes and cook for around 10 minutes. Then add the Marmite and water and cook for another 5 minutes. Leave to cool, then mix in the cheese.
Roll out the dough onto a floured surface. Cut out rounds using an upside down bowl or small plate. Add some filling in the centre, then fold over the dough, seal and piece holes in the top. Brush with beaten egg, and bake until golden.
For the full recipe with measurements, head to the recipe card at the end of this post.
CAN the pasties BE MADE WITH SHOP BOUGHT PASTRY?
Yes! You can use shop bought shortcrust pastry instead of making your own if you prefer, or to save time.
How long do the pasties last and can they be frozen?
The pasties will last for 3 days in the fridge, stored in an airtight container or on a covered plate. They can be eaten cold or reheated in the oven. They can also be frozen for up to 3 months.
Can this recipe be made vegan?
Yes! If you want to make your own pastry, replace the butter in this recipe with a dairy free option, and use a dairy free milk instead of eggs. You'll need around 100ml, add it slowly as you may not need it all, or you may need a little more. Or you can use a shop bought vegan pastry. You will also need to use a vegan cheese for the pasty filling. For the glaze, you can brush the pasties with some dairy free milk. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
What can you serve with the pasties?
- Mash potatoes and gravy
- Baked beans
- Salad
- Dip them in ketchup or brown sauce
- Or eat them on their own as part of a buffet or picnic spread
More tips for making the Cheese, Marmite & Potato Pasties:
- If you don't want to make your own pastry, you can use shop bought shortcrust pastry instead
- You can make both the filling and dough a day or two in advance, store in the fridge, and then assemble the pasties and bake when you're ready to serve
- To seal the edge of the pasties, I rolled and pressed the pastry together with my fingers. You could also use a fork to crimp and seal the edges
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Chef's knives
- Chopping boards
- Cooling rack
- Kitchen scales
- Rolling pin
- Silicone mat
- Marmite
- Cheese grater
- Silicone Brush
- Round cutters
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Cheese, Marmite & Potato Pasties
Ingredients
For the pastry
- 350 g Plain flour (also known as all purpose flour)
- A pinch of salt
- 170 g Butter or baking spread
- 2 Eggs large
- 1 Egg beaten, for glazing the pastry
For the filling
- ½ tbsp Vegetable oil
- ½ tbsp Butter
- 1 White onion diced
- 2 cloves Garlic finely chopped
- 2 tbsp Marmite
- 2 tbsp Water
- A pinch of salt
- 350 g Potatoes diced into small cubes
- 120 g Cheddar cheese grated
Instructions
- To make the pastry, weigh out the flour and butter into a mixing bowl, and add the salt. Rub the butter into the flour and salt using your finger tips until it resembles breadcrumbs. You can also do this in a food processor, or using a fork
- Add the eggs and mix it together until a dough forms, do not overly knead the dough. Wrap the pastry dough in cling film and chill it in the fridge for 30 minutes
- Meanwhile, make the filling. Warm up the oil and butter in a large frying pan on a low heat and add the onion and garlic. Cook for around 5 minutes until the onion has softened
- Add the diced potato and fry for around 15 minutes
- Add the Marmite, water and salt. Cook for 5 minutes so the potatoes can absorb plenty of the Marmite
- Take off the heat and leave to cool. Once cool, mix in the grated cheddar cheese
- Pre-heat your oven to 200C Fan/425F/Gas Mark 7. Roll out the pastry onto a mat or work surface dusted with flour to about 2mm thick. Use a 6" round cutter, an upside bowl or a small side plate to cut out rounds of pastry. You will need to re-roll the dough once or twice to get all 6 rounds
- Spoon the filling into the centre of the pastry circle, brush the edges with the beaten egg, then fold the dough over the filling and either roll the edges over with your fingers, or crimp the edges with a fork to seal them. Then cut two small slits in the top of each pasty with a sharp knife
- Move the pasties onto lined baking trays and brush them with beaten egg. Bake them for 25 minutes or until the pastry is golden all over, you can lift them up gently using a spatula, to check the pastry underneath is cooked through
- Serve warm, or allow to cool and re-heat. Once fully cool, store in the fridge or they can be frozen
Notes
-
- You can use butter, or a baking spread like Stork, to make the pastry. However I do recommend butter as baking spreads have a higher water content and can make the pastry sticky and harder to work with.
-
- When rolling out the pastry, make sure to lightly dust your work surface with flour and turn the pastry after each roll to make sure it's not sticking to the surface. I like to use a silicone pastry mat for extra assurance.
-
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
-
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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