Steak and Cheese Roll (Print View)
Flaky golden pastry packed with tender steak and melted cheddar, inspired by the iconic British bakery favourite.
# What You Need:
→ 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
→ Pastry
10 - 1 sheet ready-rolled puff pastry (about 11.3 oz)
11 - 1 egg, beaten (for glazing)
# How-To Steps:
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 all over, 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 to 3 minutes until the liquid thickens into a glossy sauce. Remove from heat and let cool slightly, then stir in the grated cheddar until melted and evenly distributed.
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 each rectangle over the filling, and press firmly to seal. Place seam-side down on the prepared baking tray. Use a fork to crimp and seal the edges securely.
08 - Cut a few small slits in the top of each roll to allow steam to escape. Brush the tops generously with more beaten egg for a golden finish.
09 - Bake for 20 to 25 minutes until the pastry is golden brown, puffed, and crisp.
10 - Allow the rolls to cool slightly on the tray before serving.
# Expert Hints:
01 -
- That moment when you break through the crisp pastry shell and the melted cheese pulls away in golden strings is pure kitchen theatre.
- Ready rolled puff pastry does all the hard work, so you get impressive results with surprisingly little effort.
- They reheat beautifully the next day, meaning you can stash a few in the fridge and feel smug at lunchtime.
02 -
- Let the filling cool properly before spooning it onto the pastry or the butter in the puff pastry will melt before it even reaches the oven and you will lose all the flaky layers.
- Do not skip the steam slits on top or the rolls will puff up dramatically and then collapse into sad soggy pillows.
- The sealed seam must go face down on the tray or the filling will escape and burn on the parchment.
03 -
- Dice the steak when it is partially frozen and it will cut cleanly into uniform pieces without sliding around the board.
- Brush the pastry with egg wash twice, once before and once halfway through baking, for a deep glossy finish that rivals any professional bakery window.