Steak and Cheese Roll (Print Version)
Flaky puff pastry filled with tender steak and melted cheddar, inspired by the classic British bakery favourite.
# What You'll Need:
→ Steak & Cheese Filling
01 - 10.5 oz sirloin or rump steak, finely diced
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tbsp olive oil
05 - 1 tsp Worcestershire sauce
06 - 2.8 oz mature cheddar cheese, grated
07 - Salt and black pepper, to taste
08 - 1 tbsp all-purpose flour
09 - 3.4 fl oz beef stock
→ Puff Pastry & Glaze
10 - 1 sheet ready-rolled puff pastry (about 11.3 oz)
11 - 1 egg, beaten (for glazing)
# 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-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, salt, and pepper to season.
04 - Sprinkle the flour over the steak mixture and stir well to coat. Pour in the beef stock and cook for 2–3 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. Cut into four equal rectangles.
06 - Spoon equal portions of the steak and cheese filling along one long edge of each pastry rectangle. Brush the pastry edges with beaten egg, fold the pastry over the filling, and press firmly to seal. Place each roll seam-side down on the prepared baking tray and crimp the edges with a fork.
07 - 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.
08 - Bake for 20–25 minutes until the pastry is golden brown and crisp. Allow to cool slightly before serving.
# Expert Advice:
01 -
- The filling thickens into a rich, savory gravy that pairs perfectly with the melted cheddar, and it tastes far better than anything from a shop shelf.
- Using ready rolled puff pastry means you get all the wow factor without spending hours making dough from scratch.
02 -
- Let the filling cool before spooning it onto the pastry because hot filling will melt the butter in the puff pastry and cause it to leak or lose its layers.
- Do not skip the steam slits on top or the rolls will puff up dramatically in the oven and then collapse into sad, soggy pouches.
03 -
- Dice the steak as uniformly as possible because even pieces mean even cooking and no chewy surprises in the finished roll.
- Pressing the fork tines into the pastry edges is not just decorative, it is the difference between a roll that stays sealed and one that bursts open and loses its filling.