Cheese & Marmite puff pastry swirls
Packed full of Marmite & cheese!
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SERVES 12
1 roll of shop-bought puff pastry
250g (9oz) strong Cheddar
3 tbsp Marmite
1 free-range egg, beaten
1 Preheat the oven to 220°C/Gas Mark 7.
2 Grate 250g (9oz) Cheddar (we used a strong Cheddar because we love the flavour).
3 Spread 3 tbsp of Marmite across the sheet of puff pastry using a knife – be careful as it’s tricky to do!
4 Spread the grated cheese on top of the Marmite, ensuring an even coverage. (You can always grate more if you want them really cheesy).
5 It’s time to roll the pastry. Start with one edge and tuck it under as you begin to roll. You’ll end up with a large shape which looks like a Swiss-roll. Using a sharp knife, slice it into 2cm (¾in) pieces.
6 Place the slices onto a non-stick baking tray and wash the top with egg. Place in the oven and bake for 20 minutes or until golden on the top.
Folded parsley pizza
Calzone di prezzemolo
MAKES 1 LARGE CALZONE
7g (¼oz) fresh yeast or 1 tsp dried/ active dry yeast
1 tsp caster sugar
225-250ml (8-9floz) warm water (37°C/99°F)
550g (1lb 2oz) white strong/bread flour, plus extra for dusting
1 tbsp salt
100ml (7 tbsp) olive oil
1 onion, peeled, finely chopped a very large handful of flat-leaf parsley, freshly chopped
350g (12oz) mozzarella cheese, cut into small cubes
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October 2019
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