Ingredients
2bread slices
2¼cupspotato,grated
2cupscheddar cheese,grated
½cupspring onion,chopped
1egg
salt,to taste
pepper,to taste
2tspmarmite
plain flour,to dust
2cupsshortcrust pastry
2eggs,for egg wash
Preparation
Tear up the two slices of bread, then blend it into soft breadcrumbs.
Add the breadcrumbs, grated potato, grated cheddar cheese, spring onions, egg and salt and pepper to a large bowl, then mix until properly combined.
Add the marmite and a splash of water to a small bowl, then microwave until slightly runny. Set aside.
Dust the surface with plain flour and roll out the shortcrust pastry into a rectangular shape the thickness of a pound coin. Use a 6-inch diameter bowl to cut out circles of the pastry.
Brush the marmite in a circle in the middle of the circle, leaving a 1-inch border around the edge. Add 2 to 3 tablespoons of the potato filling on top.
Brush the border with egg wash, then fold over into a semi circle shape, making sure it is sealed. Crimp the sealed edges so that the filling is extra secure.
Brush with more egg wash. Re-roll any leftover pastry to make more.
Bake for around 50 mins at 300 degrees F until golden brown.
Serve, and enjoy!
