Are you looking for a quick and easy snack that is sure to please everyone? Look no further than marmite and cheese whirls! These delicious pastries are made with a combination of marmite, cheese, and puff pastry, creating a savory and cheesy treat that is perfect for any occasion. Whether you are entertaining guests, packing a lunch, or simply looking for a satisfying snack, marmite and cheese whirls are the perfect choice. With just a few simple ingredients and a little bit of time, you can have a batch of these delicious whirls ready to enjoy in no time. So what are you waiting for? Gather your ingredients and let's get started!
Here are our top 4 tried and tested recipes!
CHEESE & PESTO WHIRLS
These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 1h20m
Number Of Ingredients 9
Steps:
- Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
- Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
- Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.
Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
MARMITE AND CHEESE WHIRLS
This is a great way of using up leftover or offcuts of puff pastry, and it's so simple. You can substitute peanut butter for the marmite if you prefer.
Provided by Noo8820
Categories Lunch/Snacks
Time 25m
Yield 16 whirls
Number Of Ingredients 4
Steps:
- Preheat oven to 220°C/425/Gas 7. Line baking sheet with non stick paper.
- Roll out the pastry to about 14x10 inches.
- Spread the Marmite on the pastry, leaving a 1cm border. Brush the edges of the pastry with beaten egg and sprinkle cheese over Marmite.
- Roll up the pastry like a Swiss roll, starting from the long edge. Roll it quite tightly. Brush the outside of the pastry with beaten egg.
- Cut roll into thick slices and place on baking sheet.
- Cook for 12-15 minutes until pastry is risen and golden.
- Serve warm or cold.
Nutrition Facts : Calories 92.5, Fat 6.4, SaturatedFat 1.6, Cholesterol 11.6, Sodium 44.2, Carbohydrate 7.2, Fiber 0.2, Sugar 0.1, Protein 1.6
CHEESE, MARMITE & SPINACH PINWHEELS
Make these easy pinwheels with cheddar, Marmite and spinach flavours to serve with soup or as part of a family picnic. Freeze before baking, if you prefer
Provided by Cassie Best
Categories Buffet, Lunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with the longer side directly in front of you. Spread the Marmite over the surface. Tear the spinach over the Marmite and scatter with the cheese, making sure it's evenly spread.
- Tightly roll the pastry away from you (starting from the longer side) to create a long sausage shape, then cut into 12 pieces. Arrange over two baking trays lined with baking parchment, spiral side up, and squash down a little with your hand. Will keep covered and frozen at this stage. Bake for 15-20 mins (or 25 mins if cooking from frozen), until puffed and golden brown.
Nutrition Facts : Calories 136 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LOVE IT OR HATE IT - MARMITE AND CHEESE STRAWS WITH A TWIST!
Another one of my daughter's recipes - she always makes these for us when she is home. Cheesy, crispy and flaky pastry straws with a lick of marmite - great for pre-dinner drinks, picnics, lunch boxes or snacks. The Marmite company has a very clever advert that announces that you either LOVE Marmite or HATE it! I love it, that's why it has been added to these delicious Cheese Straws........however, if you HATE it - I have suggested alternatives. My daughter only ever uses Marmite in her cheese straws - but then she is also a Marmite lover! Serve these in a tall glass for tasty appetiser nibbles - if you are using the other flavours, you can lable the glasses so Marmite haters can be pre-warned! Have fun! (For all my Aussie friends - PLEASE use Vegemite if you REALLY have to!!!)
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 32 Cheese and Marmite Straws, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 220C/425F/Gas 7.
- Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
- On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
- Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
- Fold the pastry over lengthways and press firmly together.
- Cut about eight 1cm wide strips then cut each strip in half (so the straws aren't too long) and twist.
- Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
- Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
- Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.
Nutrition Facts : Calories 568.9, Fat 41.3, SaturatedFat 15.3, Cholesterol 39.7, Sodium 423, Carbohydrate 34.6, Fiber 1.1, Sugar 0.8, Protein 14.9
Tips:
- Use cold butter: This will help to create a flaky pastry.
- Grate the cheese finely: This will help it to spread evenly throughout the pastry.
- Don't overwork the dough: Overworking the dough will make it tough.
- Chill the dough before baking: This will help to prevent the pastry from spreading too much in the oven.
- Bake the whirls until they are golden brown: This will ensure that they are cooked through.
Conclusion:
Marmite and cheese whirls are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks. With their flaky pastry and cheesy, savoury filling, they are sure to be a hit with everyone who tries them.
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