Steak and Cheese Roll (Printable)
Tender steak and melted cheddar wrapped in flaky golden puff pastry, a British bakery classic.
# What You'll Need:
→ Meat Filling
01 - 10.5 oz sirloin or rump steak, finely diced
02 - 1 small onion, finely chopped
03 - 1 tablespoon olive oil
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon 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)
# Directions:
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 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 allow the mixture to cool slightly.
04 - Unroll the puff pastry sheet on 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 seam-side down on the prepared baking tray.
07 - Brush each roll with beaten egg for a golden finish. Using a sharp knife, make a couple of small slits on the 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 golden brown.
09 - Allow the rolls to cool slightly before serving. Best enjoyed warm.
# Cooking Tips:
01 -
- The combination of Worcestershire sauce and English mustard gives the filling a deeply savory punch that rivals any bakery version.
- Using ready rolled puff pastry means you get impressive results without spending hours making dough from scratch.
02 -
- Letting the filling cool before wrapping is critical because hot filling will begin cooking the pastry before it even reaches the oven, resulting in soggy bottoms.
- Pressing the seams firmly and placing the rolls seam side down prevents them from bursting open during the dramatic puff of baking.
03 -
- Dicing the steak as small and uniform as possible ensures tenderness in every single bite and prevents chewy chunks.
- Brush the egg wash all the way to the edges of the pastry for the most even, professional looking golden color.