Description
Makes 8 Twists
Ingredients
Units
Scale
- 320g Puff Pastry, shop bought or homemade
- 2tbsp Marmite
- 125g Extra Mature Cheddar Cheese, coarsely grated
- 1 Free Range Egg, beaten
- 25g Parmesan, finely grated
Instructions
- Preheat oven to 200C and line two baking trays with parchment paper.
- Roll the puff pastry to approx, 350mm x 230mm rectangle. With the shortest side of the pastry nearest to you, spread the Marmite lightly over the bottom half of the pastry rectangle. If the Marmite is too thick, stand the jar in a cup of hot water while you roll out the pastry to thin out the Marmite to make it more spreadable.
- Sprinkle the Cheddar Cheese over the Marmite half and bring the top pastry down and over to cover the cheese and the Marmite half to be covered, lightly pressing down to seal.
- Cut in half lengthways, then in 8 strips in total. Holding each end of the pastry, twist the pastry until the filling is swirled, place it on the prepared tray and continue through the rest of the strips. Place 4 twists on each tray and spaced out.
- Brush each twist with beaten egg and sprinkle over with the Parmesan cheese. Bake for 18-20 minutes until golden and flakey. Allow to cool slightly before serving with the dip of choice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Savoury
- Method: Bake
- Cuisine: British