Steak and Cheese Roll (Printable)
Flaky puff pastry stuffed with tender steak and melted cheddar, inspired by the iconic British bakery favourite.
# What You Need:
→ Steak Filling
01 - 10.5 oz sirloin or rump steak, finely diced
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon Worcestershire sauce
06 - 2.8 oz mature cheddar cheese, grated
07 - Salt and black pepper, to taste
08 - 1 tablespoon all-purpose flour
09 - 3.4 fl oz beef stock
→ Pastry
10 - 1 sheet ready-rolled puff pastry (about 11.3 oz)
11 - 1 egg, beaten for glazing
# How-To:
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-high heat. Add the chopped onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
03 - Add the diced steak to the pan and fry until browned on all sides, about 3 minutes. Stir in the Worcestershire sauce and season with salt and black pepper.
04 - Sprinkle the flour over the steak mixture and stir well to coat. Pour in the beef stock and cook for 2 to 3 minutes until the sauce thickens. Remove from heat and let cool slightly, then stir in the grated cheddar until melted and evenly combined.
05 - Unroll the puff pastry onto a lightly floured surface and cut into four equal rectangles.
06 - Spoon equal portions of the steak and cheese filling along one long edge of each pastry rectangle.
07 - Brush the pastry edges with beaten egg, fold each rectangle over the filling, and press firmly to seal. Place seam-side down on the prepared baking tray and crimp the edges with a fork.
08 - Cut a few small slits in the top of each roll to allow steam to escape. Brush the tops generously with the remaining beaten egg.
09 - Bake for 20 to 25 minutes until the pastry is golden brown and crisp.
10 - Allow the rolls to cool slightly on the tray before serving.
# Expert Tips:
01 -
- That golden flaky crunch is deeply satisfying and far easier than you think to pull off at home.
- The filling stays juicy inside the pastry shell, which took me three attempts to get right but now works every time.
02 -
- Let the filling cool before adding it to the pastry or the butter in the puff pastry will melt before it even hits the oven.
- Do not overfill the rolls or they will burst open during baking and you will lose all that lovely cheese.
03 -
- Use the back of a spoon to press the filling into a neat log shape before folding, it makes the rolls look far more uniform and professional.
- A light dusting of smoked paprika on top before baking adds a subtle depth that nobody expects but everyone notices.