Steak and Cheese Roll (Printable)

Flaky puff pastry stuffed with tender steak and melted cheddar, inspired by the British bakery favourite.

# What You’ll 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 beef stock

→ Pastry

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. Line a baking tray with parchment paper and set aside.
02 - Heat olive oil in a frying pan over medium-high heat. Add the chopped onions and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
03 - Add the diced steak to the pan and fry until browned on all sides, about 3 minutes. Stir in the Worcestershire sauce and season with salt and black pepper.
04 - Sprinkle the flour over the steak mixture and stir well to coat. Pour in the beef stock and cook for 2 to 3 minutes until the liquid thickens into a glossy sauce. Remove from heat and let cool slightly, then stir in the grated cheddar until melted and evenly combined.
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. 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 and crimp the edges with a fork to secure.
07 - Cut a few small slits in the top of each roll to allow steam to escape during baking. Brush the tops generously with the remaining beaten egg for a golden finish.
08 - Bake in the preheated oven for 20 to 25 minutes until the pastry is puffed, golden brown, and crisp. Allow to cool slightly before serving.

# Expert Suggestions:

01 -
  • The filling comes together in one pan, meaning you get maximum flavor with barely any washing up afterward.
  • Using shop bought puff pastry makes this genuinely achievable on a weeknight without any stress or pastry folding anxiety.
  • That moment when you crack one open and the cheese pulls in long strings is honestly worth the entire effort.
02 -
  • Letting the filling cool before wrapping it in pastry is not optional, because hot filling will melt the butter in the pastry and you will end up with soggy bottoms.
  • Do not skip the slits on top, as trapped steam will force the pastry open and spill your filling all over the tray.
03 -
  • Cut your steak as uniformly small as possible because large chunks cook unevenly and can be chewy inside the roll.
  • Brush the pastry with egg wash twice, once before and once halfway through baking, for an incredibly deep shine that looks professional.

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