Steak and Cheese Puff Roll (Printable)
Flaky puff pastry packed with seared steak, melted cheddar, and savory onions — a British comfort classic.
# What You’ll Need:
→ Steak & Meat
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 & Oils
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 Prepare:
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 another 2 minutes until softened, then stir in the minced garlic for 1 minute until fragrant.
04 - Stir in the Worcestershire sauce, English mustard (if using), sea salt, and black pepper. Remove from heat and allow the mixture to cool slightly.
05 - Unroll the puff pastry sheet onto a lightly floured surface and cut it 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, 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 golden brown. Allow to cool slightly before serving.
# Expert Advice:
01 -
- That flaky golden pastry shattering under your fingers is honestly one of lifes simplest pleasures and you made it yourself.
- The Worcestershire sauce and mustard combo gives the filling that unmistakably British savory depth without any fancy ingredients.
02 -
- Let the filling cool for at least 10 minutes before spooning it onto the pastry or the butter in the dough will melt before it even hits the oven.
- Press the edges with a fork rather than your fingers for a tighter seal that will not burst open during baking.
03 -
- Dice the steak as small as you can manage because large chunks will tear through the pastry when you fold it.
- Grate the cheese from a block rather than buying pre grated for better melting and a richer flavor.