Cheesy Marmite puff pastry swirls

Method

1. Line a baking tray (that will fit in your freezer) with baking paper. Unroll the cold puff pastry so you have 2 flat rectangles.
2. Spoon large blobs of the Marmite onto the rectangles, then use a palette knife to spread it over the pastry, covering it as evenly and as completely as you can. Sprinkle the spring onions evenly over the Marmite, followed by the grated cheese.
3. With the long side of one of the rectangles facing you,roll the pastry up into a tight cylinder. Repeat with the second sheet of pastry, then put the cylinders in the freezer for 20 minutes to firm up, making them easier to slice.
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4. Using a sharp knife, cut the rolls into 2cm wide discs. Give the discs a little squeeze to plump them back into a round shape, then arrange them cut-side down on the baking paper and put in the freezer for around
   4 hours. Once frozen solid, transfer to a freezer-friendly lidded container, with baking paper between any layers.
5. To cook, heat the oven to 200°C fan/gas 7. Line a baking tray with baking paper and arrange the frozen pastry rounds cut-side down with 2cm space between them. Cook at the top of the hot oven for 15-18 minutes until golden and the Marmite is bubbling out. Transfer to a serving plate and finely grate a snow shower of cheese all over them.