Easy Greggs Inspired Steak Bakes
Greggs Inspired Steak Bakes are homemade puff pastry pockets filled with slow-cooked, wine-infused beef gravy—a flaky, savory treat perfect for family dinners or snack-time.
Ingredients
- 2½ sheets pre-rolled puff pastry 320 g per sheet
- 1 kg diced slow-cook steak 1.3 cm
- 875 ml beef stock
- 125 ml red wine Merlot or Cabernet Sauvignon
- 1 beef Oxo cube or 1 tsp bouillon powder
- 1 tsp Worcestershire sauce
- 3 Tbsp flour
- 3 Tbsp olive oil
- 1 Tbsp tomato purée
- 1 medium onion finely diced
- 2 cloves garlic finely diced
- 1 large egg beaten (for egg wash)
- Salt and black pepper to taste
Instructions
- Season beef with salt and pepper. Sear in 1 Tbsp olive oil over high heat in two batches until browned. Set aside.
- Reduce heat to medium. Add 2 Tbsp olive oil and sauté onion and garlic until soft and golden.
- Stir in flour. Whisk in red wine to form a paste, then gradually add beef stock. Mix in Worcestershire sauce, tomato purée, and Oxo cube.
- Return beef to pot. Simmer uncovered for 80 minutes until tender and thickened. Cool to room temperature.
- Cut pastry into ten 18×11 cm rectangles. Add beef to one side, egg-wash edges, fold, seal with a fork, and cut steam slits.
- Preheat oven to 200 °C (390 °F). Egg-wash tops and bake for 15–20 minutes until golden. Let cool slightly before serving.