Marmite And Cheese Whirls Recipes

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with the longer side directly in front of you. Spread the Marmite over the surface. Tear the spinach over the Marmite and scatter with the cheese, making sure it's evenly spread.
• Tightly roll the pastry away from you (starting from the longer side) to create a long sausage shape, then cut into 12 pieces. Arrange over two baking trays lined with baking parchment, spiral side up, and squash down a little with your hand. Will keep covered and frozen at this stage. Bake for 15-20 mins (or 25 mins if cooking from frozen), until puffed and golden brown.

Steps:

• Preheat oven to 220°C/425/Gas 7. Line baking sheet with non stick paper.
• Roll out the pastry to about 14x10 inches.
• Spread the Marmite on the pastry, leaving a 1cm border. Brush the edges of the pastry with beaten egg and sprinkle cheese over Marmite.
• Roll up the pastry like a Swiss roll, starting from the long edge. Roll it quite tightly. Brush the outside of the pastry with beaten egg.
• Cut roll into thick slices and place on baking sheet.
• Cook for 12-15 minutes until pastry is risen and golden.
• Serve warm or cold.

Steps:

• Rub butter and Flour together till they resemble bread crumbs
• Add salt and pepper, grated cheese and marmite and mix into a firm dough.
• Using your hands, roll into thick sausage shape, wrap in clingfilm and place in the fridge for an hour. (May be frozen at this stage)
• Remove from clingfilm, slice thinly and roll again to the required size and place on grease baking tray. (Roll in sesame seeds if required)
• Brush with beaten egg whites and bake at 200c for 10mins or until golden brown. Cool on rack

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
• On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
• Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
• Fold the pastry over lengthways and press firmly together.
• Cut about eight 1cm wide strips then cut each strip in half (so the straws aren't too long) and twist.
• Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
• Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
• Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.