Preheat the oven to 190˚C fan/ 210˚C / 375˚F convection / 410˚F.
Line a baking sheet with baking paper.
Spread the sheet of puff pastry with an even layer of Marmite.
Sprinkle over the grated cheese in an even layer.
Carefully roll from one end to a tight log.
Using a sharp serrated knife, carefully cut slices 1cm (½ inch) thick.
Place the pinwheels on the prepared baking sheet, leaving space in between them.
Place them in the preheated oven and bake for 15 minutes, until golden brown.
Cool slightly before serving.
The pinwheels are best served warm or at room temperature.
Marmite – the British yeast based spread that you either love or hate 😉 You can get it in Australia, but you can also sub Vegemite for marmite. The salty yeasty spread goes so well with cheese!Cheese – cheddar, a mild tasty cheese. Grate it yourself to avoid the coatings in ready grated cheese.Puff pastry – In Australia I use Pampas frozen puff pastry sheets that are approx. 160g (5.5oz) each. If you are in the UK, you can use a third of a 500g block of Jus-roll puff pastry.If it is a warm day, once you have rolled your pinwheels, place the pastry in the fridge for 30 minutes to firm up before slicing the pinwheels, this makes it easier to cut them and help them keep their shape. In winter I tend to skip this step, especially when making them for family - they may not be the perfect pinwheel shape, but no one seems to notice.