Steak and Cheese Pastry Roll (Printable)
Flaky puff pastry stuffed with seared steak, onions, and melted mature cheddar. A comforting British bake.
# 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 Steps:
01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Heat the sunflower oil in a skillet over medium-high heat. Add the diced steak and sear for 2–3 minutes until browned on all sides.
03 - Add the chopped onion and cook for 2 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the 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 generously with grated cheddar cheese.
07 - Fold the pastry over the filling, pressing and pinching the edges firmly to seal. Place each roll seam-side down on the prepared baking tray.
08 - Brush each roll with beaten egg to ensure a rich, glossy golden finish during baking.
09 - Bake for 20–25 minutes until the pastry is puffed and deep golden brown. Allow to cool slightly before serving.
# Expert Advice:
01 -
- That first bite through shattering golden pastry into savory, cheesy filling is genuinely one of lifes great small pleasures.
- It uses ready rolled puff pastry so you get all the bakery glory with none of the fuss.
02 -
- Let the filling cool for at least ten minutes before assembling or the butter in your puff pastry will melt and you will lose all those gorgeous flaky layers.
- Do not overstuff the rolls because they will burst open during baking and all that lovely cheese will escape onto the tray.
03 -
- Score the tops of your rolls lightly with a sharp knife before baking to create decorative steam vents that also prevent soggy bottoms.
- A tiny sprinkle of extra cheese on top of the egg wash before baking creates irresistible crispy cheese bits on the outside.