Description
Steak and Cheese Puff Pastry Ring
Ingredients:
1 sheet of puff pastry
2 steaks (sirloin or ribeye), thinly sliced
1 cup mozzarella cheese, shredded
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 small onion, sliced
1 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, for garnish
1 egg (for egg wash)
Instructions:
Prepare the Steak Filling:
Heat olive oil in a pan over medium heat. Add the sliced onions and bell peppers, sautéing for 3-4 minutes until softened.
Season the steak slices with salt and pepper, then add them to the pan with the vegetables. Cook for another 3-4 minutes until the steak is browned but still tender. Remove from heat and set aside.
Preheat the Oven:
Preheat the oven to 375°F (190°C).
Assemble the Puff Pastry:
Roll out the puff pastry sheet on a parchment-lined baking sheet.
Place the cooked steak and vegetable mixture along the center of the pastry.
Sprinkle shredded mozzarella cheese over the filling.
Carefully fold the sides of the pastry over the filling to form a ring, pinching the edges to seal.
Prepare the Egg Wash:
Beat the egg and brush it over the pastry to create a golden finish when baked.
Bake the Pastry:
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Serve:
Garnish with freshly chopped parsley and serve immediately.
This Steak and Cheese Puff Pastry Ring is perfect as a main dish or a party appetizer, offering a crispy and flavorful bite with melted cheese and savory steak. Enjoy!
Step-by-Step Guide
1. Prep & Sauté: Thinly slice your steaks and vegetables. Heat olive oil in a pan and sauté onions and bell peppers until soft. Add seasoned steak slices and cook until just browned. Let the mixture cool slightly.
2. Roll & Fill: On a parchment-lined baking sheet, roll the puff pastry into a rough rectangle. Spoon the cooled steak mixture down the center, leaving a 2-inch border on the long sides. Top evenly with shredded mozzarella.
3. Form the Ring: Using a sharp knife, cut 1-inch wide strips from the filling outwards to the edge on both long sides. Fold the top and bottom ends over the filling. To form the ring, alternately fold the left and right strips over the filling, criss-crossing them to create a braided effect.
4. Bake to Perfection: Brush the entire pastry with beaten egg wash. Bake at 375°F (190°C) for 25-30 minutes until deeply golden and puffed. Let rest for 5 minutes before garnishing with parsley and slicing.
Serving Suggestions
This impressive ring is versatile. Serve it as a stunning centerpiece for a weekend dinner, paired with a simple arugula salad dressed with lemon vinaigrette or a creamy tomato soup. For parties, slice it into smaller portions for a hearty appetizer. A side of horseradish cream or a spicy chimichurri sauce makes an excellent dipping accompaniment.
How-to Summary
Sauté sliced steak and vegetables, then cool. Roll out puff pastry, place the filling down the center, and top with cheese. Cut strips along the sides and braid them over the filling to form a sealed ring. Brush with egg wash and bake at 375°F for 25-30 minutes until golden brown.
Frequently Asked Questions
Can I prepare this ahead of time? Yes. You can prepare the filling a day ahead and refrigerate it. Assemble the ring just before baking for the best pastry texture.
What other cheeses can I use? Mozzarella is great for meltiness, but provolone, pepper jack, or a sharp cheddar add wonderful flavor variations.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or toaster oven at 350°F until warm to maintain crispness.
My pastry didn’t puff much. What happened? This is often due to the filling being too hot when added, which melts the pastry’s butter layers prematurely. Ensure your filling is cooled.
Can I use pre-cooked steak? Absolutely. Leftover grilled or roasted steak, chopped, works perfectly. Simply sauté the vegetables, then briefly warm the steak with them.
Common Mistakes to Avoid
- Using Hot Filling: Adding hot filling to the pastry dough causes it to become greasy and prevents proper puffing. Always let the mixture cool.
- Overfilling: Too much filling will make the ring difficult to seal and can cause leaks during baking. Stick to the recommended amounts.
- Skipping the Egg Wash: The egg wash is crucial for achieving a beautiful, glossy, golden-brown finish.
- Not Sealing Edges Properly: Pinch the braided strips and ends firmly to prevent cheese from leaking out during baking.
Conclusion
The Steak and Cheese Puff Pastry Ring is a show-stopping dish that combines flaky, buttery pastry with a hearty, cheesy filling. Its impressive appearance belies its straightforward preparation. By following the step-by-step guide and avoiding common pitfalls, you can reliably create a delicious meal perfect for both family dinners and entertaining guests. Master this recipe, and you’ll have a guaranteed crowd-pleaser in your culinary repertoire.