Steak and Cheese Roll (Printable)
Golden puff pastry wrapped around tender steak and melted cheddar—a British bakery favorite.
# What You Need:
→ Steak Filling
01 - 10.5 oz sirloin or rump steak, finely diced
02 - 1 small onion, finely chopped
03 - 1 tbsp olive oil
04 - 1 tbsp Worcestershire sauce
05 - 1 tsp English mustard
06 - Salt and freshly ground black pepper, to taste
→ Cheese & Pastry
07 - 3.5 oz mature cheddar cheese, grated
08 - 11.3 oz ready-rolled puff pastry sheet (1 standard sheet)
09 - 1 large egg, beaten (for egg wash)
# 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 heat. Add the diced steak and chopped onion; cook for 3-4 minutes until the steak is browned and the onion is soft.
03 - Stir in Worcestershire sauce and English mustard. Season with salt and pepper to taste. Remove from heat and let the mixture cool slightly.
04 - Unroll the puff pastry sheet onto a lightly floured surface. Cut the sheet into four equal rectangles.
05 - Spoon the steak and onion mixture evenly down the center of each rectangle. Sprinkle the grated cheddar over the filling.
06 - Fold one side of the pastry over the filling, then the other, overlapping slightly. Pinch the seams to seal and place each roll seam-side down on the prepared baking tray.
07 - Brush each roll generously with beaten egg for a golden finish. Using a sharp knife, make two small slits on top of each roll to allow steam to escape.
08 - Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and deep golden brown.
09 - Allow the rolls to cool slightly on the tray for 5 minutes before serving.
# Expert Tips:
01 -
- That flaky pastry shatter when you bite in is deeply satisfying and surprisingly easy to achieve at home.
- The Worcestershire and mustard combo transforms simple diced steak into something that tastes like it took far more effort than twenty minutes of prep.
02 -
- Cooling the filling before wrapping is not optional because hot filling will melt the butter in your pastry before it hits the oven and you will get flat, greasy rolls.
- Do not skip the steam slits on top or the pastry will puff unevenly and split open along the seams, spilling cheese onto the tray.
03 -
- Dice the steak smaller than you think you need because large chunks poke through the pastry and cause tears during the fold.
- Use the flat side of your knife to press the pastry seams rather than your fingers, which gives a cleaner seal and a more uniform shape.