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.
- 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
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.