Rough Puff Cheese & Marmite Twists

Instructions

STEP 1

First, place the butter in the freezer for 10 minutes to firm up – you want your butter really cold.

STEP 2

Grate the butter into a cold bowl before adding the flour. Using a knife chop and mix the butter into the flour to form a breadcrumb-like mixture. Pour in the cold water, roughly bring the pastry together using the knife before turning out on a lightly-floured surface.

STEP 3

Briefly knead the pastry just until the mixture comes together into a ball. Wrap in clingfilm and chill in the fridge for at least 30 minutes.

STEP 4

Turn out onto a lightly floured surface, knead gently and form a smooth rectangle approximately 20cm x 50xm, rolling the dough only in one direction.

STEP 5

Keeping the edges straight, fold the top third down to the centre, then the bottom third up and over. Quarter-turn the dough and roll out again back to the original rectangle size.

STEP 6

Fold as above once more, cover with clingfilm and chill for 20 minutes. For extra layers, repeat the process again, making sure you turn and roll in the same direction. Wrap and chill for a final time.

STEP 7

Preheat the oven to 200C/180C fan/gas 6.

STEP 8

Divide the chilled pastry into two, rolling each piece into a 30cmx30cm square – trim the edges if required. Carefully spread the marmite over the top of one pastry square.

STEP 9

Sprinkle the marmite pastry with the grated cheese before carefully lifting the second pastry square over the top, pinching at the edge to enclose all the ingredients.

STEP 10

Using a sharp knife, cut the square into 18 equal rectangles. Gently brush the rectangles with the beaten egg and sprinkle with sesame.

STEP 11

Carefully hold a pastry rectangle at each end using your finger tips. Twist and carefully place on a line baking tray.

STEP 12

Bake in the oven for 20 minutes until golden and crisp. Cool slightly on a wire rack before serving.