Cheese & Marmite pasties

• potato↗500g g

  peeled and grated

• mature cheddar↗200g g

  (or vegetarian alternative), grated

• soft breadcrumb100g g
• bunch spring onions↗

  thinly sliced

• eggs↗2
• pack shortcrust pastry↗500g g
• a little flour

  for dusting

• Marmite2 tbsp tbsp

  (or Vegemite)

Step-by-step instructions

1. 1

   Put the grated potato, cheese, breadcrumbs and spring onions into a mixing bowl with 1 egg. Sprinkle over 1 tsp salt and plenty of freshly ground black pepper. Mix together.

2. 2

   Roll out the pastry on a lightly floured surface to just slightly thicker than a £1 coin. Use a 16-17cm saucer or bowl to cut out 6 circles of pastry – you may need to re-roll trimmings to get the last one. Warm the Marmite in a small pan or in the microwave with a splash of water so it is a bit runnier, then brush over each circle, leaving a 2-3cm border around each edge.

3. 3

   Divide the filling between the middles of each circle, then beat remaining egg and brush a little around each border. For each, bring up 2 sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer pasties to a baking sheet and chill while you heat oven to 160C/140C fan/gas 3. Or leave on the tray, wrap well in cling film and freeze for up to 3 months.

4. 4

   Brush the pasties all over with more egg. Bake for 50 mins-1 hr until golden brown and crisp. Eat warm, or cool, in the next 24 hrs.