Steak and Cheese Roll (Printer-friendly)
Tender steak and melted cheddar wrapped in golden flaky puff pastry for a hearty British bakery-style treat.
# What You’ll Need:
→ Meat Filling
01 - 10.5 oz sirloin or rump steak, finely diced
02 - 1 small onion, finely chopped
03 - 1 tbsp olive oil
04 - 1 tbsp Worcestershire sauce
05 - 1 tsp 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)
# How to Make It:
01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
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 and the onion is soft.
03 - Stir in the Worcestershire sauce and English mustard. Season generously with salt and freshly ground black pepper. Remove from heat and allow the mixture to 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 over the filling.
06 - Fold one side of the pastry over the filling, then fold the other side over, overlapping slightly. Pinch the seams firmly to seal and place each roll seam-side down on the prepared baking tray.
07 - Brush each roll with beaten egg for a golden finish. Using a sharp knife, make two or three small slits on top of each roll to allow steam to escape.
08 - Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and deep golden brown.
09 - Allow the rolls to cool slightly on the tray for 5 minutes before serving. Serve warm with brown sauce or ketchup on the side.
# Expert Tips:
01 -
- That first bite when the flaky pastry shatters and the hot cheesy steak filling hits your tastebuds is genuinely worth the minor effort.
- Ready rolled puff pastry does almost all the hard work for you, making this feel like a cheat code for something that looks totally impressive.
02 -
- Do not skip the cooling step for the filling because hot filling on cold pastry will start melting the butter layers before it even hits the oven, resulting in flat, sad rolls.
- Seal those pastry seams tightly or the cheese will escape during baking and burn onto the tray, which is a tragedy for everyone involved.
03 -
- Dice the steak smaller than you think is necessary because shrinkage is minimal and large chunks make the rolls harder to fold and eat neatly.
- A light hand with the egg wash on the sealed edges helps them stick together without making the pastry soggy at the seams.