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Cheesy Marmite puff pastry swirls

Name: Cheesy Marmite puff pastry swirls
Prep time: 15 min
Cook time: PT15-18M
Total time: 30 min
Yield: Makes about 24
Ingredients: 2 x 320g sheets ready-rolled all butter puff pastry, chilled; 6 tbsp Marmite; 6 spring onions, finely sliced; 160g comté, coarsely grated, plus extra, finely grated, to serve

By: Ed Smith

Published: 8 Nov 22
Updated: 25 Mar 24

Ed Smith’s simple but sophisticated cheese scrolls keep for up to two months in the freezer. Have a batch on hand ready for Christmas parties and nibbles.

Throw a festive do without breaking the bank, with our budget party food recipes.

Follow Ed on Instagram @rocketandsquash

Easy
November 2022

Test kitchen approved

Makes about 24
Hands-on time 15 min, plus freezing. Oven time 15-18 min

Ed Smith’s simple but sophisticated cheese scrolls keep for up to two months in the freezer. Have a batch on hand ready for Christmas parties and nibbles.

Throw a festive do without breaking the bank, with our budget party food recipes.

Follow Ed on Instagram @rocketandsquash

Nutrition: per serving

Calories: 134kcals
Fat: 8.6g (4.6g saturated)
Protein: 4.8g
Carbohydrates: 9g (0.5g sugars)
Fibre: 0.6g
Salt: 0.8g

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Ingredients

2 x 320g sheets ready-rolled all butter puff pastry, chilled
6 tbsp Marmite
6 spring onions, finely sliced
160g comté, coarsely grated, plus extra, finely grated, to serve

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Method

Line a baking tray (that will fit in your freezer) with baking paper. Unroll the cold puff pastry so you have 2 flat rectangles.
Spoon large blobs of the Marmite onto the rectangles, then use a palette knife to spread it over the pastry, covering it as evenly and as completely as you can. Sprinkle the spring onions evenly over the Marmite, followed by the grated cheese.
With the long side of one of the rectangles facing you,roll the pastry up into a tight cylinder. Repeat with the second sheet of pastry, then put the cylinders in the freezer for 20 minutes to firm up, making them easier to slice.

Using a sharp knife, cut the rolls into 2cm wide discs. Give the discs a little squeeze to plump them back into a round shape, then arrange them cut-side down on the baking paper and put in the freezer for around
4 hours. Once frozen solid, transfer to a freezer-friendly lidded container, with baking paper between any layers.
To cook, heat the oven to 200°C fan/gas 7. Line a baking tray with baking paper and arrange the frozen pastry rounds cut-side down with 2cm space between them. Cook at the top of the hot oven for 15-18 minutes until golden and the Marmite is bubbling out. Transfer to a serving plate and finely grate a snow shower of cheese all over them.