Marmite Mushroom Bakes

Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.

Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the mushrooms and cook for 5-6 minutes until soft.

Remove from the heat and add the water and Marmite. Stir well. The residual heat in the pan will allow the Marmite to dissolve.

Stir in the cream cheese, chives or spring onion (optional) until completely combined. Place in a dish to cool.

Split the sandwich thins in half and lay out on a chopping board. Divide the mushroom mixture into 6 portions.

Place a portion of the cooled mushroom mixture onto each of 6 sandwich thin halves, leaving a 1cm gap around the edge.

Brush beaten egg around the edge and place one of the remaining sandwich thin halves on top of the filling. Press the centre of the lid down gently with a flat hand, then press around the edges to seal. Use a fork to crimp the edges and seal well. Repeat until you've made 6 bakes.

Place the bakes on the lined baking tray and brush the tops with the remaining egg. Place in the preheated oven and bake for about 10 minutes or until golden brown.

Remove from the oven and place on a cooling rack. You can serve these hot or cold, but we prefer them served hot. Serve with a crisp mixed salad or other accompaniment of your choice.