Baking

Cheese and Vegemite pasties

Name: Cheese and vegemite pasties recipe
Yield: 12
Ingredients: 3 sheets frozen puff pastry, thawed; 1 egg, lightly beaten, to brush; Ground pepperberry or ground black pepper, to season; Relish, to serve; 40g salted butter; 1 onion, finely chopped; 200g potato; 100ml double cream; 1 tsp Vegemite; 100g finely grated Section28 Monforte or other Alpinestyle cheese; 100g frozen peas, thawed; 20.00 ml finely grated lemon zest

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by Ellie and Sam Studd

Sep 26, 2024

Relive your childhood nostalgia by crunching into these cheese and Vegemite pasties. An elevated version of the classic combination, these flaky, warming delights are perfect for weekend baking with the kids. You’ll need an 11.5cm round cutter for this recipe.

3 sheets frozen puff pastry, thawed
1 egg, lightly beaten, to brush
Ground pepperberry or ground black pepper, to season
Relish, to serve

Filling

40g salted butter
1 onion, finely chopped
1 (200g) all-rounder potato (such as desiree), cut into rough 5mm pieces
100ml double cream
1 tsp Vegemite
100g finely grated Section28 Monforte or other Alpinestyle cheese
100g frozen peas, thawed
1 tbs finely grated lemon zest

Method

1.

To make filling, heat a large frypan over medium heat. Add butter, onion and potato and cook, stirring frequently, for 10-12 minutes, until potato starts to soften. Add the cream and Vegemite and stir until combined. Remove from heat and cool slightly for 5 minutes. Stir through the cheese, peas and zest. Season to taste and stir to combine. Refrigerate, stirring occasionally, until cooled.
2.

Meanwhile, line 2 large baking trays with baking paper. Using a 11.5cm round cutter, cut 12 discs from the pastry sheets and place on prepared trays. Chill until required.
3.

Preheat oven to 220°C/200°C fan-forced. To assemble, divide filling into 12 portions. Working with one disc at a time, place filling on one half of pastry disc, leaving a 1.5cm border around edge. Brush edge with egg, fold other half over and press to enclose filling. Use a fork to crimp edges and return to trays. Repeat with remaining pastry and filling.
4.

Brush tops of pasties with egg, poke tops with a fork, then scatter with pepperberry or pepper and salt flakes to taste. Freeze for 15 minutes, then bake for 30-35 minutes, until golden. Serve the pasties with relish.