I’m sure many of you are quite unsure about this recipe already. The word Marmite provokes very differing reactions amongst us all. I, quite clearly, sit on the positive side of the fence when it comes to this controversial condiment. In fact, I’d go as far to say that the word Marmite actually fills me with joy. If you don’t like Marmite, then maybe this one’s not for you. Or maybe it is?
I like to make people eat things, even if they say they don’t like them. Perhaps I’m a feeder, or perhaps I just love food so much and want to share that love, call it what you will. Anyway, I decided that I would ask a few Marmite haters to try this sausage roll just to see what they thought. I told them that you couldn’t taste the Marmite much… I lied. Despite this vicious deceit, a few of the haters actually enjoyed my Marmite concoction. Result!
As always, if you make this, let me know what you think. I’m keen to hear from Marmite fans and cynics alike on this one!
375g ready-rolled puff pastry sheet
Half a red onion, finely chopped
400g good quality sausagemeat (I use sausages squeezed from their skins)
2 heaped tsps Marmite
75g mature cheddar, grated
1 egg, lightly whisked
Fresh black pepper
- Heat oven to gas mark 6/200C or 180C for fan assisted ovens, and line a baking tray with baking paper or foil.
- In a large bowl mix together the sausagemeat, red onion, Marmite, cheddar and a generous amount of black pepper until well combined.
- Unroll the pastry sheet on your lined baking tray and spoon your sausagemeat mixture on to one side of the pastry (the longer side), leaving a 3-4cm gap around the edge.
- Brush some of the egg mixture around the edges and then fold the pastry over. Crimp with a fork to keep the pastry together and then make a few score marks over the top. Brush with the egg wash and then put into the centre of your preheated oven for around 40 minutes, or until golden and cooked.
- Enjoy hot straight from the oven, or leave to cool for later.