Steak and Cheese Roll (Printable Version)
Flaky puff pastry filled with seared steak, melted cheddar, and savory onions for a comforting British bake.
# What You Need:
→ Meats
01 - 8.8 oz ribeye or sirloin steak, finely diced
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
→ Dairy
04 - 3.5 oz mature cheddar cheese, grated
05 - 1 medium egg, beaten (for egg wash)
→ Pastry
06 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
→ Seasoning
07 - 1 tsp Worcestershire sauce
08 - 1 tsp English mustard (optional)
09 - ½ tsp sea salt
10 - ½ tsp black pepper
11 - 1 tbsp sunflower oil
# How To Make It:
01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Heat the sunflower oil in a skillet over medium-high heat. Add the diced steak and sear for 2-3 minutes until browned on all sides.
03 - Add the chopped onion and cook for another 2 minutes until softened, then stir in the minced garlic for 1 minute until fragrant.
04 - Stir in Worcestershire sauce, English mustard (if using), sea salt, and black pepper. Remove from heat and allow the mixture to cool slightly.
05 - Unroll the puff pastry sheet onto a lightly floured surface. Cut into four equal rectangles.
06 - Spoon the steak mixture evenly along one long side of each pastry rectangle. Top each portion with grated cheddar cheese.
07 - Fold the pastry over the filling, pinching the edges firmly to seal. Place each roll seam-side down on the prepared baking tray.
08 - Brush each roll generously with beaten egg to achieve a glossy golden finish during baking.
09 - Bake for 20-25 minutes until the pastry is puffed and golden brown. Allow to cool slightly before serving.
# Helpful Hints:
01 -
- The puff pastry shatters into a thousand golden shards and the cheese pulls in long strings when you break one open, which is honestly one of lifes simple thrills.
- It uses ready rolled pastry and takes under an hour, so you get all the satisfaction of a bakery treat without spending half your weekend making dough from scratch.
02 -
- If you rush the cooling step and put warm filling onto cold pastry, the butter in the dough will melt prematurely and your rolls will not puff properly in the oven.
- Do not overfill the pastry rectangles, because the mixture expands slightly as the cheese melts and too much filling guarantees blowouts along the seams.
03 -
- Use a ruler to cut your pastry rectangles evenly, because mismatched rolls bake at different rates and you will end up with some underdone and some over browned.
- Chill the assembled rolls in the fridge for fifteen minutes before baking, because cold pastry hitting a hot oven creates maximum steam and the most dramatic puff.