Cheesy Marmite Pasty is one of my mums inventions and a real favourite of mine. This dish is usually made using leftover pastry trimmings and scraps of cheese. As a child at home I loved it when mum made one of these, so much so that there would be battles as to who could eat it; I usually won but would have to clean the oven for it – well worth it! Today as well as using left over pastry trimmings I sometimes make the pastry especially to make one.
As I said it is a dish using left over pastry and while I have written a recipe below, please remember that it can be made with any pastry, any cheese and marmite – simple as that and with Genius Foods now selling frozen puff pastry and short pastry it is easy for anyone to make one.
CAVEAT – since posting this recipe there have been various discussions about Marmite – is it or is it not gluten free? The Coeliac UK website says that they no longer list Marmite in the Food and Drink Directory and give some reasons. Wikipedia also mentions Marmite and gluten free. I leave you to make your own decision
Pastry – short crust or puff pastry – home-made or ready made – any quantity will do
Cheese – I usually use cheddar but any cheese will be good
Marmite – see Caveat above !
Egg wash (1 egg with a tablespoon of milk) – I sometimes add some wholegrain mustard to the egg wash
Optional toppings include sesame seeds, black mustard seeds
Roll out some pastry on clingfilm until about 3 – 5 mm thick. spread with Marmite (the amount used depends on the size of pastry and how strong you like your marmite taste. Add slices or grated cheese in the middle of the pastry leaving the edges clear.
Brush the edges with the egg wash and fold the pasty in half and seal the edges with your fingers to make a pasty shape. Brush the top with egg wash and if you fancy sprinkle some sesame seeds and / or some black poppy seeds over the pastry.
Transfer to a baking sheet lined with baking parchment and bake in a hot oven approx 180C for about 20 minutes or until golden and crisp.
Remove from the baking sheet and let cool on a wire cooling rack and best served warm for lunch