Cheese & Marmite Pinwheels – VeganMoFo Day 28

When I posted a picture of these on my Instagram stories a while back, I got so many messages from people saying they liked the look of them! And to be honest, they are pretty great. Today’s VeganMoFo prompt is about making picnic food – and these would make you the star of a picnic for sure!

Now, marmite is a bit of a “love or hate” flavour, and apparently a lot of foreigners react negatively to it on their first try. I’m of the opinion that this is because they use too much.  They think of it like chocolate spread, or peanut butter, and put a huge layer of it on their toast/sandwich/whatever. And, of course, the flavour ends up being overpowering. Marmite is pretty strong, but it has such a lovely savoury flavour that it works really well in a lot of applications. Here, it’s balanced by the creaminess of the cheese, and makes a tasty picnic snack. Just don’t put an inch thick of it (or do, if that’s your thing)!

In the UK, a lot of puff pastry is “accidentally vegan”  – I used Morrison’s own brand for this, but the jus-rol brand is readily available. Check the ingredients first, of course, but most don’t actually use dairy butter and so are fine!

For the cheese, I used Violife cheese slices – I felt like slices were easier to layer over the pastry than grated cheese, but grated cheese would also work well, you could use your favourite vegan cheese.

Cheese & Marmite Pinwheels

• Servings: 20 pinwheels
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Ingredients

• 1 pack of rolled puff pastry, approx 400g
• 1 packet of vegan cheese slices OR grated vegan cheese, approx 200g
• 1 tbsp marmite

Directions

Preheat the oven to 180C/355F
1. Begin by mixing your marmite in a bowl with a little warm water – just a few drops, enough to thin the marmite until it’s spreadable on your pastry.
2. Roll out your pastry to a big rectangle, long side towards you.
3. Spread the thinned marmite evenly over the pastry, making sure to reach the edges.
4. Top the marmite with the cheese slices, once again trying to cover the pastry evenly.
5. Roll the pastry tightly starting from the bottom. The cheese may crack slightly as you roll, this is ok.
6. Once completely rolled, slice into twenty pinwheels and place on a lined baking tray (you’ll need more than one tray, as they puff in the oven).
7. Bake for 15-20 minutes until pastry is golden brown.
8. Leave to cool on trays, if they last that long!