Description
A homemade version of the classic Greggs Steak and Cheese Roll featuring slow-cooked, tender beef, caramelized onions, and rich cheese wrapped in golden puff pastry. Comforting, savory, and perfect for lunch or dinner.
Ingredients
Units
Scale
- 1 pack puff pastry
- 2 tbsp oil
- 2 medium brown onions, thinly sliced
- 1 tbsp sugar
- 2 tsp salt
- 6 garlic cloves, minced
- 700g beef, thinly sliced
- 1L beef stock (made with 1 OXO cube)
- 1 tbsp black pepper
- 4 bay leaves
- 200g Stilton cheese, roughly chopped (or use cheddar or blue cheese alternative)
- 1 egg, beaten (for egg wash)
Instructions
- Heat the oil in a large pan over medium heat. Add the sliced onions, sugar, and 1 teaspoon of salt. Cook for 10–15 minutes until caramelized.
- Add the garlic and sliced beef to the pan. Cook until the meat begins to brown.
- Pour in the beef stock, add the black pepper and bay leaves, and simmer on low heat for 25–30 minutes until the beef is tender and the liquid has reduced.
- Remove the bay leaves and allow the mixture to cool slightly. Stir in the chopped Stilton cheese.
- Preheat the oven to 200°C (400°F). Roll out the puff pastry and cut into rectangles to form roll shapes.
- Spoon the beef and cheese mixture onto each pastry piece and roll to seal, pinching the edges. Place seams facing down on a baking sheet.
- Brush the tops with the beaten egg.
- Bake for 15–20 minutes or until golden brown and puffed.
- Allow to cool slightly before serving.
Notes
- Stilton can be swapped for cheddar, mozzarella, or blue cheese depending on taste.
- Allow the beef mixture to cool before filling to prevent soggy pastry.
- These rolls can be frozen unbaked and baked directly from frozen.
- Serve warm with chips or a fresh salad.
Nutrition
- Serving Size: 1 roll
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg