Beef Pastry Roulade







A recipe allowed in a diet.

This little piece of art looks amazing and guess what. It tastes like it looks. It may look like a medieval golden casket adorned with precious stones, but once you “open” it, you get access to the extra-meaty and cheesy core. And it’s all wrapped in a mouth-watering, flaky crust with juicy tomatoes. So, not only fancy looks but also delicious taste.

Nutritional Chart

Calories: 908 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 54 g
  • 45 g
  • 73 g

Ingredients Needed for Beef Pastry Roulade

1 teaspoon vegetable oil
14 ounces of beef chuck
1 pound pizza dough
2 ounces of sun-dried tomato
3 ounces of ham
2 ounces of emmental cheese
1 egg

How to Make Beef Pastry Roulade

  1. Heat the vegetable oil in a skillet over low heat. When the oil starts sizzling, turn the heat to medium-high and add the beef chuck. Fry the meat 6-7 minutes on each side. Set aside.
  2. Place one pizza dough on a parchment paper on the work surface. Cut 15 circular holes into the dough using a small shot glass. Discard the resulting dough mini-discs.
  3. Place sun-dried tomatoes over each hole in the dough. The tomato slices must be bigger than their corresponding holes.
  4. Cover this dough completely with the second one. Press to stick the margins of the two doughs together. Poke holes into the second dough using a fork.
  5. Place the slices of ham in the middle of the second dough, add the beef chuck over them, and top with the 4 Emmental slices. Carefully wrap the two doughs over the meat and cheese in the center. Try doing it so that the dried tomatoes keep their initial place.
  6. Transfer the beef wrap to a baking pan with the closing side downwards. Add the egg to a small bowl and whisk it. Coat the beef wrap with it using a brush. Bake for 30 minutes at 400⁰F/200⁰C.

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1 thought on “Beef Pastry Roulade”

  1. So that’s not a roulade…
    A roulade is a flat meat or pastry layered with some filling, rolled up into a log shape, then secured with skewers or string. It’s a more like a beef wellington-inspired dish, but without the pâté and the Duxelles, and substituting regular ham for prosciutto, chuck for tenderloin, and pizza dough for puff pastry or phyllo. So not very similar, but they’re both cuts of beef wrapped in a ham and dough, then baked. However, Wellington isn’t considered a roulade, so neither would be this creation.

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