Steak and Cheese Rolls (Printable Version)
Tender steak and melted cheddar wrapped in golden flaky puff pastry, a British bakery classic.
# What You Need:
→ Meat Filling
01 - 10.5 oz sirloin or rump steak, finely diced
02 - 1 small onion, finely chopped
03 - 1 tbsp olive oil
04 - 1 tbsp Worcestershire sauce
05 - 1 tsp English mustard
06 - Salt and freshly ground black pepper, to taste
→ Cheese & Pastry
07 - 3.5 oz mature cheddar cheese, grated
08 - 11.3 oz ready-rolled puff pastry sheet (1 standard sheet)
09 - 1 large egg, beaten (for egg wash)
# How To Make:
01 - Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and set aside.
02 - Heat olive oil in a frying pan over medium heat. Add the diced steak and chopped onion; cook for 3–4 minutes until the steak is browned on all sides and the onion is softened.
03 - Stir in the Worcestershire sauce and English mustard. Season generously with salt and freshly ground black pepper. Remove from heat and let the mixture cool slightly.
04 - Unroll the puff pastry sheet onto a lightly floured surface. Cut the sheet into four equal rectangles.
05 - Spoon the steak and onion mixture evenly down the center of each pastry rectangle. Sprinkle the grated cheddar over the filling on each portion.
06 - Fold one long side of the pastry over the filling, then fold the opposite side over to overlap slightly. Pinch the seams firmly to seal and place each roll seam-side down on the prepared baking tray.
07 - Brush the top of each roll with beaten egg for a golden, glossy finish. Using a sharp knife, cut two small slits on top of each roll to allow steam to escape during baking.
08 - Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and deep golden brown.
09 - Remove from the oven and allow the rolls to cool slightly before serving. Enjoy warm or at room temperature.
# Expert Advice:
01 -
- Ready rolled puff pastry does all the hard work so you get flaky bakery results without any tricky dough making.
- The Worcestershire and mustard combination lifts simple diced steak into something deeply savory and genuinely addictive.
02 -
- Letting the filling cool before wrapping is essential because hot filling will start cooking the pastry immediately and you will end up with a soggy bottom.
- Squeezing too much filling into each roll is tempting but causes blowouts, so be generous but reasonable.
03 -
- Brush the sealed edge with a little beaten egg before folding the second side over to create a glue that holds the roll together during baking.
- Drying the steak pieces with kitchen paper before browning gives you a much better sear and avoids the grey boiled look.