Steak and Cheese Roll (Printable Version)
Flaky pastry packed with tender steak and melted cheddar, inspired by the British bakery classic.
# 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 fluid ounces beef stock
→ Pastry
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. Line a baking tray with parchment paper.
02 - Heat olive oil in a frying pan over medium-high heat. Add the chopped onions 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 evenly.
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 liquid thickens into a gravy. Remove from heat and let cool slightly, then stir in the grated cheddar until melted and incorporated.
05 - Unroll the puff pastry onto a lightly floured surface. Cut the sheet 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 the pastry over the filling, and press firmly to seal. Place each roll seam-side down on the prepared baking tray. Use a fork to crimp and seal the edges.
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 for a golden finish.
09 - Bake for 20–25 minutes until the pastry is golden brown and crisp.
10 - Allow the rolls to cool slightly before serving. Best enjoyed warm with brown sauce or ketchup on the side.
# Helpful Hints:
01 -
- You get that proper bakery quality at home for a fraction of the price and zero queue.
- The filling is rich and comforting but genuinely simple to pull together on a weeknight.
02 -
- Let the filling cool properly before spooning it onto the pastry because hot filling will melt the butter in the puff pastry and your rolls will spread flat instead of puffing up.
- Do not skip the slits on top or trapped steam will force the seams open and all your lovely filling will escape onto the tray.
03 -
- Keep a damp tea towel over your unrolled pastry while you work so it does not dry out and crack at the edges.
- Use the back of a spoon to spread the filling into a neat log shape before folding, it makes sealing much easier and gives you a more even bake.