good. Great way to use leftover or offcuts of puff pastry; it's so simple.
MARMITE CHEESE WHIRLS
ING 9 ounces puff pastry;2 teaspoon marmite (or more depending on how strong you like it) 1 egg, beaten 2 ounces red leicester cheese or 2 ounces cheddar cheese, grated
METHOD Roll out the pastry to about 14x10 inches. Spread the Marmite on the pastry, leaving an inch border. Brush the edges of the pastry with beaten egg and sprinkle cheese over Marmite. Roll up like a jelly roll, starting from the long edge. Roll it quite tightly. Brush the outside with beaten egg. Cut thick slices; place on parchmented baking sheet.Cook 425 deg or 12-15 minutes until pastry is puffed and golden.
SERVE warm or cold.