STEAK BAKES (Greggs Copycat)
Steak bakes are savory pastries that consist of a delicious filling of diced meat, typically beef or lamb, cooked with onions, garlic, seasonings, and sauces. This flavorful meat mixture is encased in layers of flaky puff pastry, creating a savory and satisfying handheld meal. The pastry is usually sealed around the edges and baked until golden and crispy, with the meat filling cooked to perfection inside. Steak bakes are a popular comfort food or snack, enjoyed for their hearty flavor and convenient handheld format. They make for a satisfying meal or snack option that combines the richness of a meaty filling with the buttery, crispy texture of puff pastry.
- 24 sheets 24 of 4 inches square puff pastry
- 1 lamb kg (or beef)
- 1 medium onion, finely diced
- 2 cloves of garlic, finely diced
- Salt and black pepper, as needed
- 800 ml beef stock
- 1 tsp Worcestershire sauce
- 2 tbsp flour
- 3 tbsp olive oil
- 2 tbsp tomato puree
- 1 large egg, beaten (for egg wash)
- 1. Remove any large pieces of fat from the meat to ensure a lean filling.
- 2. Dice the meat into very small chunks, approximately 1/2" x 1/2" inches. This ensures that the meat cooks evenly and blends well with the other ingredients.
- 3. Heat up olive oil in a pot over medium heat. The oil will be used to sauté the onions and garlic, adding flavor to the filling.
- 4. Add the finely diced onion to the heated oil and cook until translucent. This step helps to release the sweet flavor of the onions.
- 5. Then, add the diced garlic and fry until soft and starting to pick up color. Garlic adds a rich aroma to the filling.
- 6. Add the diced meat to the pot and cook until the color changes. This step ensures that the meat is cooked through and develops a savory flavor.
- 7. Stir in 2 tablespoons of flour to the cooked meat. The flour helps to thicken the filling and create a rich gravy-like consistency.
- 8. Add tomato paste, Worcestershire sauce, salt, and black pepper to the meat mixture. These ingredients enhance the flavor profile of the filling and add depth to the dish.
- 9. Pour in the beef stock and bring the mixture to a simmer. Simmer with the lid on over low heat until the meat is tender. Stir occasionally to prevent sticking and ensure even cooking.
- 10. Check the seasoning and adjust with salt and pepper if needed. Once the meat is tender, remove it from the heat and let it cool to room temperature. This allows the flavors to meld together.
- 11. Roll out the puff pastry sheets and divide them into 4 even-sized rectangles. This creates the pastry layers for the steak bakes.
- 12. Place a portion of the cooked meat on one side of each pastry rectangle. Cover with another pastry square and use a fork to seal the edges. Create steam holes on the top to allow steam to escape during baking.
- 13. Brush the top of the pastry with beaten egg wash. This gives the pastry a golden, shiny finish.
14. Place the prepared steak bakes on a baking tray and bake in a preheated oven at 200°C/390°F for 20-25 minutes until deep golden and crisp, with the gravy starting to leak out.
- 15. Allow the steak bakes to cool for a few minutes before serving. This helps to set the filling and prevents burns from hot filling.
- 16. Once cooled slightly, serve and enjoy your delicious steak bakes with puff pastry!
The recipe yields 12 steak bakes. Adjust the ingredients according to your desired quantity.
After assembling the steak bakes but before baking, place them on a baking tray lined with parchment paper.
After assembling the steak bakes but before baking, place them on a baking tray lined with parchment paper.
Place the tray in the freezer and allow the steak bakes to freeze until firm.
Once frozen, transfer the individual frozen steak bakes to a sealed container or freezer-safe bag.
Label the container with the date and contents for easy identification.
The frozen steak bakes can be stored in the freezer for up to 3 months.
To bake frozen steak bakes, preheat the oven to 200°C/390°F.
Place the frozen steak bakes on a baking tray and bake for 30-35 minutes, or until heated through and crisp.
Check for doneness by ensuring the pastry is golden and the filling is hot.
Allow the steak bakes to cool slightly before serving.
When making the filling, ensure it is well-seasoned as flavors may diminish slightly during freezing and reheating.
Properly sealing the pastry edges before baking helps prevent filling leakage and ensures a neat presentation.
Allow the steak bakes to cool before freezing to prevent condensation and sogginess.
When reheating, monitor the baking time to ensure the pastry is crispy but not burnt.