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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
  

  • 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.