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- Recipes //
- Baking
-
preparation 25 minutes -
cook time 35 minutes -
Serves 10
Who doesn't love a sausage roll? Here, they're taken to the next level with cheese and Marmite! The salty, rich taste of Marmite enhances the flavour of the pork and works perfectly with the tang of Cheddar.
- 1 tbsp rapeseed oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 500g pork sausagemeat
- 2 tbsps Marmite
- 100g mature Cheddar cheese, grated
- Flour, for dusting
- 375g block all-butter puff pastry
- 1 free-range egg, beaten
- 1 tbsp poppy seeds
- Freshly ground black pepper, to season
Preheat the oven to 200°C/Fan180°C/Gas 6 and line a bakingsheet with baking parchment.Heat the oil in a frying pan over amedium heat, add the onion andgarlic, and fry until softened andstarting to brown. Tip them into alarge bowl.
Add the sausagemeat to thebowl with 1 tablespoon of theMarmite and season with blackpepper. Marmite is very salty,so you shouldn’t need to addany extra salt. Mash everythingtogether using a fork or squeezetogether using your hands, thenstir in the cheese.
Lightly dust a worktop withflour and roll out the pastryinto a large rectangle, about35 x 20cm, then slice it inhalf lengthways to create 2long rectangles. Spread theremaining Marmite on onehalf of each piece of pastrylengthways, leaving a 1cm gapat the edges.
Divide the sausagemeatmixture in half and roll eachhalf on a floured worktop tomake two long sausage shapes.Make sure they are of an eventhickness so the sausage rollsare the same size.
Place one of thesausagemeat rolls on a pastrystrip, making sure it is directlyon the top of the Marmite.Brush the exposed pastrywith a little beaten egg, thenfold the top half over thesausage and use a fork to crimpthe edge closed. Repeat withthe second pastry strip andsausage filling, then cut eachsausage roll into 5 smallerpieces about 7cm in length.
Place the sausage rolls on thelined baking sheet, then brushthe tops of the rolls with theremaining beaten egg. Makeseveral diagonal cuts on the topof the pastry, then sprinkle withpoppy seeds. Bake for 30–35minutes or until golden brownand cooked through. Some ofthe cheese and Marmite mighthave oozed out, but this adds totheir rustic charm. Remove fromthe oven and eat warm, or leaveto cool completely and enjoy asan on-the-go snack.
- Baking
- Light Bites
- Lunch
- Spring
Ingredients
- 1 tbsp rapeseed oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 500g pork sausagemeat
- 2 tbsps Marmite
- 100g mature Cheddar cheese, grated
- Flour, for dusting
- 375g block all-butter puff pastry
- 1 free-range egg, beaten
- 1 tbsp poppy seeds
- Freshly ground black pepper, to season
Method
Preheat the oven to 200°C/Fan180°C/Gas 6 and line a bakingsheet with baking parchment.Heat the oil in a frying pan over amedium heat, add the onion andgarlic, and fry until softened andstarting to brown. Tip them into alarge bowl.
Add the sausagemeat to thebowl with 1 tablespoon of theMarmite and season with blackpepper. Marmite is very salty,so you shouldn’t need to addany extra salt. Mash everythingtogether using a fork or squeezetogether using your hands, thenstir in the cheese.
Lightly dust a worktop withflour and roll out the pastryinto a large rectangle, about35 x 20cm, then slice it inhalf lengthways to create 2long rectangles. Spread theremaining Marmite on onehalf of each piece of pastrylengthways, leaving a 1cm gapat the edges.
Divide the sausagemeatmixture in half and roll eachhalf on a floured worktop tomake two long sausage shapes.Make sure they are of an eventhickness so the sausage rollsare the same size.
Place one of thesausagemeat rolls on a pastrystrip, making sure it is directlyon the top of the Marmite.Brush the exposed pastrywith a little beaten egg, thenfold the top half over thesausage and use a fork to crimpthe edge closed. Repeat withthe second pastry strip andsausage filling, then cut eachsausage roll into 5 smallerpieces about 7cm in length.
Place the sausage rolls on thelined baking sheet, then brushthe tops of the rolls with theremaining beaten egg. Makeseveral diagonal cuts on the topof the pastry, then sprinkle withpoppy seeds. Bake for 30–35minutes or until golden brownand cooked through. Some ofthe cheese and Marmite mighthave oozed out, but this adds totheir rustic charm. Remove fromthe oven and eat warm, or leaveto cool completely and enjoy asan on-the-go snack.
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