Steak and Cheese Puff Roll (Print)
Flaky puff pastry rolls filled with seared steak, onions and melted mature cheddar cheese.
# What You Need:
→ Beef
01 - 9 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 & Oil
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 the sunflower oil in a skillet over medium-high heat. Add the diced steak and sear for 2–3 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 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 it into four equal rectangles.
06 - Spoon the cooled steak mixture evenly along one long side of each pastry rectangle. Sprinkle grated cheddar cheese over the filling on each portion.
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 the top of each roll with beaten egg to ensure a rich 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 Tips:
01 -
- The filling tastes richer and more generous than anything you get from a bakery counter.
- They freeze beautifully so you can stock up and reheat on hungry evenings when cooking feels impossible.
02 -
- Let the filling cool before assembling or the pastry will go soggy and refuse to puff properly.
- Press the edges with a fork rather than your fingers for a tighter seal that will not burst open in the oven.
03 -
- Dice the steak as small as you can bear, it makes every bite consistent and prevents the filling from spilling out.
- A light dusting of flour on your hands while handling the pastry stops it tearing at the worst possible moment.