Steak and Cheese Pastry Roll (Printer-Friendly)
Flaky puff pastry filled with seared steak, onions and melted cheddar — a British bakery classic made at home.
# What You'll Need:
→ Meats
01 - 8.8 oz ribeye or sirloin steak, finely diced
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
→ Dairy
04 - 3.5 oz mature cheddar cheese, grated
05 - 1 medium egg, beaten (for egg wash)
→ Pastry
06 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
→ Seasoning
07 - 1 tsp Worcestershire sauce
08 - 1 tsp English mustard (optional)
09 - ½ tsp sea salt
10 - ½ tsp black pepper
11 - 1 tbsp sunflower oil
# How to Make It:
01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Heat sunflower oil in a skillet over medium-high heat. Add the diced steak and sear for 2 to 3 minutes until evenly browned on all sides.
03 - Add the chopped onion to the skillet and cook for 2 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
04 - Stir in Worcestershire sauce, English mustard if using, sea salt, and black pepper. Remove from heat and let the mixture cool slightly.
05 - Unroll the puff pastry sheet onto a lightly floured surface and cut into four equal rectangles.
06 - Spoon the steak mixture evenly along one long side of each pastry rectangle. Top each portion with grated cheddar cheese.
07 - Fold the pastry over the filling, pinch the edges firmly to seal, and place each roll seam-side down on the prepared baking tray.
08 - Brush each roll with beaten egg to ensure a rich golden finish during baking.
09 - Bake for 20 to 25 minutes until the pastry is puffed and deep golden brown. Allow to cool slightly before serving.
# Expert Advice:
01 -
- The flaky, golden pastry cracks open to reveal savory steak and molten cheese that rivals any bakery version.
- It uses ready rolled puff pastry so you get all the glory with half the effort.
02 -
- Let the filling cool before assembling or the butter in the pastry will melt and your rolls will leak everywhere.
- Do not overfill the rolls because they will burst open during baking no matter how well you pinch the edges.
03 -
- Slice a few small steam vents in the top of each roll before baking to prevent them from exploding like meat volcanoes.
- Use the coldest baking tray you have for assembling because it slows the pastry from warming up while you work.