Cheese and Marmite Pinwheels

Method

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1. Heat the oven to 200°C / 400°F. Line two baking trays with parchment paper.

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2. Unroll the pastry sheets, leaving them on their paper. If they are stiff, give them 10 minutes on the bench to soften slightly.

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3. Spread each sheet thinly with half of the Marmite, leaving a 2 cm border along one long edge. Scatter each sheet with 100 g of the cheese and press it lightly into the pastry.

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4. Roll each sheet up tightly from the long edge without the border, so that the border ends underneath. Wrap the logs and chill them for 15 minutes, until firm enough to slice cleanly.

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5. Cut each log into 12 slices, about 1.5 cm thick, and lay them cut side up on the trays, 3 cm apart. Brush with the egg and sprinkle with the sesame seeds, if using.

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6. Bake for 15 to 18 minutes, swapping the trays halfway through, until puffed and deep golden. Cool on the trays for 5 minutes and serve warm.

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Chef’s Tips

• Spread the Marmite thinly. It is strong, and a thick layer takes over the cheese and makes the pinwheels too salty.
• Chill the rolled logs before slicing. Cold pastry cuts cleanly with a sharp knife, and warm pastry squashes and smears.
• Space the pinwheels well apart. They puff and spread as the pastry layers rise, and crowded ones join up.

Pairing Suggestions

• A cold beer
• Tomato relish
• Celery sticks

Storage & Reheating

Keep in an airtight tin up to 3 days and crisp up in a 180°C oven for 5 minutes. Freeze the unbaked, sliced pinwheels for 2 months and bake from frozen, adding 3 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.