Published Thursday, 18 September, 2014 by Isobel
Firstly, unroll or roll the raw pastry out, and spread as generously as you'd like with marmite, all over one side. And then add the amount of cheese that you would like.
once this has been done, you roll the pastry up till it make a swiss roll. You seal the end with some of the whisked up egg, and then cut the pastry to create the swirls.
lay them out on a baking tray and brush the egg over the top so that they become nice and crispy and brown. Bake in the oven for about 20 minutes at about 180
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