Steak and Cheese Pastry Roll (Printable)
Flaky puff pastry filled with seared steak, melted cheddar, and sautéed onions in a classic British bake.
# What You’ll Need:
→ Steak & Meat
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 & 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 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 well 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 steak mixture evenly along one long side of each pastry rectangle. Top each portion with grated cheddar cheese.
07 - Fold the pastry over the filling, pinch the edges firmly to seal, and place each roll seam-side down on the prepared baking tray.
08 - Brush each roll generously with beaten egg to ensure a rich 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 Tips:
01 -
- The flaky puff pastry gives you that bakery level crunch without any complicated dough work.
- Using ready rolled pastry means this genuinely comes together in under an hour from start to finish.
02 -
- The filling must cool before you put it on the pastry or the butter in the puff pastry will start melting and you will lose all those gorgeous flaky layers.
- Do not overfill the rolls because the cheese will escape through the seams and burn on the tray which is a heartbreaking mess to clean.
03 -
- Sear the steak in batches if your pan is small because overcrowding steams the meat instead of browning it and you lose all that gorgeous flavour.
- A light dusting of flour on your work surface keeps the pastry from sticking but too much flour makes the seams harder to seal properly.