Steak and Cheese Roll (Print Version)
Flaky puff pastry filled 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 fl oz (approx. ⅓ cup) beef stock
→ Pastry and Glaze
10 - 1 sheet ready-rolled puff pastry (about 11.3 oz)
11 - 1 egg, beaten (for glazing)
# Directions:
01 - Preheat the oven to 400°F (200°C conventional / 350°F fan). Line a baking tray with parchment paper and set aside.
02 - Heat olive oil in a frying pan over medium-high heat. Add the finely chopped onion and cook for 2 minutes until softened. Add minced garlic and stir for 30 seconds until fragrant.
03 - Add the diced steak to the pan and sear until browned on all sides, approximately 3 minutes. Season with Worcestershire sauce, salt, and black pepper, stirring to coat evenly.
04 - Sprinkle all-purpose flour over the steak mixture and stir thoroughly to combine. Pour in the beef stock and continue cooking for 2 to 3 minutes until the liquid thickens into a glossy sauce. Remove from heat and allow to cool slightly, then fold in the grated cheddar until melted and evenly distributed.
05 - Unroll the puff pastry onto a lightly floured work surface. Using a sharp knife, 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. Crimp the edges with a fork to ensure a tight seal.
08 - Cut a few small slits in the top of each roll to allow steam to escape during baking. Brush the tops generously with remaining beaten egg for a golden finish.
09 - Bake in the preheated oven for 20 to 25 minutes until the pastry is puffed, golden brown, and crisp to the touch.
10 - Remove from the oven and allow the rolls to cool slightly on the tray for 5 minutes before serving.
# Expert Tips:
01 -
- The filling thickens into this gorgeous savory gravy that bursts out when you break through the pastry shell.
- Using store bought puff pastry means you get all the drama of a bakery classic without spending half your day making dough.
02 -
- Let the filling cool before spooning it onto the pastry or the butter in the puff pastry will melt before it even reaches the oven.
- Do not skip the slits on top or the steam will force your rolls open and spill everything onto the tray.
03 -
- Dice the steak smaller than you think you need because large chunks poke through the pastry during folding.
- Brush the rolls with egg wash twice for a deeper shinier golden crust.