Crispy Beef and Reblochon Rolls
Imported from Instagram
35 minMedium5 servings

Crispy Beef and Reblochon Rolls

A highly delicious recipe that is crispy on the outside and melting on the inside. Perfect for an appetizer, a comforting meal, or sharing with friends.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 11 ingredients, 8 steps, 35 min, with a generated photo for every step.

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Time35min
LevelMedium
Servings5
Method 8 steps
01

Thinly slice the onions and cut the Reblochon cheese into pieces.

02

Melt butter in a large pan and sauté the sliced onions until they are golden. Remove them from the pan and set aside.

03

In the same pan, brown the ground beef over medium-high heat.

04

Return the cooked onions to the pan with the beef. Add minced garlic, season with salt and pepper, and mix well.

05

Deglaze the pan with white wine and allow it to reduce.

06

Stir in the heavy cream and whole grain mustard. Let the mixture simmer on low heat for a few minutes until it thickens.

07

To assemble, place a spoonful of the beef filling and a piece of Reblochon on a brick pastry sheet. Roll the pastry tightly up to the middle, fold in the sides, and continue rolling to seal.

08

Bake the rolls in the oven or air fryer at 200°C for 15 minutes until they are deeply golden and crispy.

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Notes

These savory rolls bridge the gap between traditional French alpine flavors and convenient snack food. By combining the pungent, earthy profile of Reblochon cheese with seasoned ground beef, the filling achieves a rich, molten texture that contrasts against the paper-thin crunch of brick pastry. The inclusion of whole grain mustard and a white wine deglaze cuts through the dairy fat, ensuring the interior remains balanced rather than heavy. It is a sophisticated alternative to standard meat pies or spring rolls, focusing on high-quality cheese melt.

Preparing these rolls requires careful attention to the moisture level of the beef mixture. Since brick pastry is delicate, the filling must be reduced until thick and creamy to prevent the sheets from tearing or becoming soggy during the bake. When finished, expect a deeply golden exterior that shatters upon the first bite, revealing a gooey, savory core. They serve well as a substantial appetizer for gatherings or a comforting evening meal alongside a crisp green salad to provide acidity.

Before you start

  • When sautéing the onions in step two, aim for a deep amber color without charring to ensure the sweetness balances the salty cheese and mustard.
  • During the deglazing process in step five, scrape all the browned bits from the pan bottom as these contain the concentrated savory flavor of the beef.
  • The cream and mustard mixture in step six must be thick enough to coat a spoon heavily; excess liquid will cause the pastry to burst open.
  • Brush the edges of the brick pastry with a small amount of melted butter or water before final sealing to ensure the rolls do not unravel.

Swaps that work

  • Replace Reblochon cheese with an equal amount of Raclette or Brie for a similar melt with a slightly milder, less earthy aroma.
  • Substitute brick pastry sheets with three sheets of phyllo dough if necessary, though the resulting texture will be more flaky than crunchy.
  • Exchange the white wine for an equal volume of beef stock or apple cider if you prefer a non-alcoholic deglazing liquid in the filling.

Keeping it

These rolls are best enjoyed immediately while the pastry is at its crispiest and the cheese is molten. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, avoid the microwave as it turns the pastry rubbery. Instead, place them in a 180C oven for eight minutes to restore the crunch. Freezing is not recommended because the high fat content in the cheese can separate.

Questions

Can I prepare these rolls in advance for a party?

You can prepare the beef and onion filling up to twenty-four hours ahead of time and store it in the refrigerator. However, do not assemble the rolls until you are ready to bake them, as the moisture from the cream will soften the pastry sheets and cause them to tear.

Why did my pastry sheets shatter while I was rolling them?

Brick pastry and phyllo dry out very quickly when exposed to air. Keep the sheets under a damp clean kitchen towel while you work. If the sheets are already brittle, lightly brush them with a small amount of melted butter to make them more pliable before adding the beef filling.

Is it necessary to remove the rind from the Reblochon cheese?

There is no need to remove the rind as it is edible and contributes significantly to the traditional flavor and texture of the dish. Simply cut the cheese into small cubes or slices. The rind will soften during the baking process and blend into the beef and mustard mixture.

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