Cheese and Marmite Sausage Rolls

• puff pastry made with pure butter↗375g block g
• plain flour↗

  for dusting

• Marmite2-3 tbsp tbsp

  to taste

• extra mature cheddar↗85g g

  grated

• sausage mince↗400g g

  or pork sausages (best you can afford), skin removed, meat extruded

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Roll out the puff pastry on a lightly floured surface into a rectangle about A4 size (30 × 21 cm). Drizzle and gently spread half the Marmite and evenly sprinkle two thirds of the cheddar. Fold the two ends of the rectangle to the centre, then fold again in half, so the pastry looks like a book, then fold once more in half, obtaining a compact block of pastry. Cover with film and refrigerate for at least 10 min.

2. 2

   Transfer the sausage mince to a large bowl, add the remaining Marmite and cheese, pour in 3 dl cold water and mix thoroughly.

3. 3

   Roll the dough into a neat rectangle about 35 × 30 cm. Trim the edges with a knife to make them perfectly straight, then cut it lengthwise in half, obtaining two long strips. Divide the sausage mince in half and shape each half along the centre of each strip into a cylindrical shape, leaving enough space on both sides. Brush the edges and top of the mince with beaten egg and wrap the pastry around the sausage, pressing the pastry edges tightly together, either by pinching or gently pressing with a fork.

4. 4

   Cut the sausage rolls to the desired length. Place them on a tray and chill again for at least 20 min or until ready to bake (chilling the pastry prevents it from tearing during baking). They can be prepared a day ahead or frozen for a month. When baking from frozen, add another 10 min to the baking time.

5. 5

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Generously brush the sausage rolls with beaten egg and bake for 30‑35 min, until the puff pastry turns deep golden – don’t be afraid to let it become dark‑golden with a slight char on the edges. Remove them from the tray onto a rack immediately, otherwise they will stick, and let them cool for at least 10 min, then eat hot, warm, or let them cool and pack in a lunchbox.