Steak and Cheese Roll (Printable)
Tender steak and melted cheddar wrapped in flaky golden puff pastry, inspired by the classic British bakery favourite.
# What You'll Need:
→ Steak Filling
01 - 10.6 oz sirloin or rump steak, finely diced
02 - 1 small onion, finely chopped
03 - 1 tablespoon olive oil
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon English mustard
06 - Salt and freshly ground black pepper, to taste
→ Cheese & Pastry
07 - 3.5 oz mature cheddar cheese, grated
08 - 11.3 oz ready-rolled puff pastry sheet (1 standard sheet)
09 - 1 large egg, beaten (for egg wash)
# Method:
01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and set aside.
02 - Heat olive oil in a frying pan over medium heat. Add the diced steak and chopped onion; cook for 3 to 4 minutes until the steak is browned on all sides and the onion is softened.
03 - Stir in the Worcestershire sauce and English mustard. Season generously with salt and freshly ground black pepper. Remove from heat and let the mixture cool slightly.
04 - Unroll the puff pastry sheet onto a lightly floured surface. Cut the sheet into four equal rectangles.
05 - Spoon the steak and onion mixture evenly down the center of each pastry rectangle. Sprinkle the grated cheddar cheese generously over the filling on each portion.
06 - Fold one long side of the pastry over the filling, then fold the opposite side to overlap slightly. Pinch the seams firmly to seal and place each roll seam-side down on the prepared baking tray.
07 - Brush the top of each roll with beaten egg to ensure a rich golden finish. Using a sharp knife, cut two or three small slits on top of each roll to allow steam to escape during baking.
08 - Bake in the preheated oven for 20 to 25 minutes until the pastry is puffed and deeply golden brown.
09 - Allow the rolls to cool for 5 minutes on the tray before serving. Best enjoyed warm with brown sauce or ketchup on the side.
# Expert Hints:
01 -
- That golden flaky pastry shatters with every bite and the melted cheddar pulls in strings that make it impossible to eat gracefully.
- It comes together with store bought puff pastry so you get all the bakery magic without the laminating workout.
- These rolls reheat beautifully the next day which means you can stash extras in the fridge for an instant lunch.
02 -
- Cool the filling for at least five minutes before adding it to the pastry or you will end up with a soggy bottom and cheese leaking everywhere.
- Do not skip the steam slits on top or the rolls will burst open in unpredictable directions and lose all their beautiful shape.
03 -
- Dice the steak as uniformly as possible so every bite delivers the same ratio of meat to cheese to pastry.
- A light dusting of flour on your work surface keeps the pastry from sticking without weighing it down.