VEGEMITE, CHEESE & CARROT SCROLL

Recipe created and developed for VEGEMITE

Back to School with my Vegemite, carrot and cheese scrolls 🥕🧀👇

4 sheets, puff pastry

4 tbs VEGEMITE

4 carrots, grated

4 cups grated tasty cheese + 1/2 cup for sprinkling

1 egg, beaten

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Step 1. Preheat oven to 200C. On a clean worksurface, roll out the puff pastry one sheet at a time. Start by spreading 1 tbs of VEGEMITE onto the sheet, followed by a generous sprinkling of carrot and cheese, ensuring you have enough of each for the remaining sheets of puff pastry.

Step 2. Working gently so as not to damage the pastry, roll the sheet in a loose roll away from you. Using a sharp knife, cut the roll into thirds and then each third cut in half so that you have 6 scrolls. Repeat the process for the remaining sheets of pastry. This may need to be done in batches depending on the size of your oven.

Step 3.. Place scrolls cut size up onto baking trays. Brush gently with the beaten egg.. Bake for 15mins and sprinkle over the remaining cheese, place back into the oven for a further 10-15mins or until puffed, golden and the cheese is well melted.

Step 4. Remove from the oven and allow to cool slightly before serving. If you are not eating right away, allow to cool completely before storing in an airtight container.

VEGEMITE & Cheese Mini Quiches

RECIPE DEVELOPED FOR VEGEMITE

Prep 00:15

Cook 01:00*

Makes 12

Super Easy

2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt 

1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE

3 eggs
150ml thickened cream

1/2 cup grated tasty cheese

Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.

Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour. 

Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked. 

Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix. 

FRENCH ONION DIP

Most of us have a packet or two of soup mix hiding in the pantry. Don’t let it go to waste. Turn it into a tasty snack for your next get together. 

Prep 00:05

Cook N/A

Serves 6-8

Super Easy

Ingredients 

1 x 40g pack of French Onion Soup mix

200g cream cheese 

1 cup greek yoghurt 

1/4 cup fresh chives, finely chopped  

1/4 cup crispy shallots 

1 large pack of plain salt potato chips 

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Method

Step 1. Mix the French Onion Soup mix together with the cream cheese and yoghurt. Place into a shallow dip bowl and garnish with fresh chives and crispy shallots 

Step 2. Serve with potato chips, eat and enjoy!