Cheese & Marmite pasties

MAKES 6 PREP 25 mins COOK 1 hr EASY V G 500g potatoes, peeled and grated 200g mature cheddar, grated 100g soft breadcrumbs bunch spring onions, thinly sliced 2 eggs

500g pack shortcrust pastry flour, for dusting

2 tbsp Marmite

1 Put the grated potato, cheese, breadcrumbs and spring onions in a mixing bowl with 1 egg. Sprinkle over 1 tsp salt and plenty of freshly ground black pepper. Mix together. 2 Roll out the pastry on a lightly floured surface to slightly thicker than a £1 coin. Use a 16-17cm saucer to cut out six circles of pastry – you may need to re-roll trimmings to get the last one. Warm the Marmite in a pan 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 Divide the filling between the middles of each circle, then beat the remaining egg and brush a little around each border. For each pasty, bring up two sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer the pasties to a baking sheet and chill while you heat oven to 160C/140C fan/ gas 3. Can be left on the tray, wrapped in cling film and frozen for up to three months.

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.

PER SERVING 679 kcals • fat 38g • saturates 15g • carbs 62g • sugars 2g • fibre 4g • protein 23g • salt 2.7g