Steak Bakes

3 Greggs steak bakes stacked on each other on wooden chopping board

Print Recipe

5 from 1 vote

The most delicious Greggs inspired steak bakes made in the comfort of your own home!

Prep Time20

Cook Time1 30

Cooling Time1

Total Time1 50

Course: Dinner, Lunch, Main Course

Cuisine: British

Servings: bakes

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Large Pot, Whisk & Wooden Spoon
Sharp Knife & Chopping Board
2 Large Greaseproof Baking Trays (or baking trays + parchment paper)
Small Pot & Brush (for egg wash)
Large Bowl (for cooling/seasoning beef)

Ingredients

2.5x sheets of pre-rolled Puff Pastry (see notes)
2lb / 1kg Steak/Beef, suitable for slow cooking/braising (see notes)
3.5 cups / 875ml Beef Stock
1/2 cup / 125ml Red Wine (see notes)
1 Beef Oxo Cube/Bouillon Cube, crumbled (sub 1 heaped tsp Bouillon powder if you don't have cubes)
1 tsp Worcestershire Sauce
3 tbsp Flour
3 tbsp Olive Oil
1 tbsp Tomato Puree (Tomato Paste in US)
1 medium Onion, finely diced
2 cloves of Garlic, finely diced
1 large Egg, beaten (for egg wash)
Salt & Black Pepper, as needed

Instructions

Trim any large bits of fat from the beef and dice into very small chunks, approx 1/2" x 1/2" (1.3cm x 1.3cm). Season all over with 1 tsp salt and 1/2 tsp black pepper.
Add 1 tbsp oil to a large pot over high heat and place in half of the beef. Sear until lightly browned, then remove and add in the second batch, pouring out any water/moisture that may develop. Brown the second batch and remove, then lower heat to medium and add 2 tbsp oil. Add in the onion & garlic and fry until soft and just starting to pick up colour.
Stir in 3 tbsp flour, then pour in 1/2 cup wine. Whisk until it thickens into a paste, then gradually add in the beef stock, whisking as you go to ensure no lumps form. Once all the stock is added, stir in Worcestershire sauce, tomato puree and the Oxo cube. Add the beef back in and bring to a simmer. Reduce heat to low and allow to gently bubble away for around 80mins with the lid OFF, stirring occasionally to prevent a skin from forming on top of the beef and around the pot. The beef should be tender and the gravy should be very thick (see video below for reference). Check for seasoning and adjust with salt and pepper if desired. Remove beef to a side bowl and leave to cool to room temp (gravy will thicken slightly more as it cools).
Roll out the pastry sheets and divide them into 4 even-sized rectangles (the half sheet in 2 rectangles, 10 rectangles in total). Add a few tbsp of the beef to one side of each rectangle, then brush around the edge with egg wash. Fold over the pastry to cover the filling then push around the edges to secure. Use a fork to press around the outside of each one, then clean up with a knife. Brush with egg wash then slice a few times in the top to create a few steam holes.
Place on a greaseproof baking tray (or use parchment paper) and bake in the oven at 200C/390F for 15-20mins, or until deep golden and visibly crisp with the gravy starting to leak out.
Leave to cool for a few mins so you don't lose the roof of your mouth, then tuck in and enjoy!

Video

Notes

a) Beef - I recommend something like chuck steak, but most types of casserole/braising/slow-cooking cuts of beef with marbled fat will work. The package should be clear, but if in doubt ask your butcher. I find an 80-minute simmer usually tenderizes the beef and reduces the gravy at the perfect rate, especially because the beef is diced so small. If you find yourself with hardly any gravy and the beef is still very firm, just add more water and gently simmer until it loosens up. If on the other hand, there is too much gravy by the time the beef is tender, just continue gently simmering until it thickens (a longer simmer will only further tenderize the beef, so don't worry).

b) Wine - This gives the gravy a gorgeous depth of flavour, so I highly recommend using it. Nothing fancy, just some dark/dry like a merlot or Cabernet Sauvignon.

c) Pastry - The size of the pastry I use (before dividing) is 14"x9" (35.5cmx22cm). The weight is 320g/11.3oz. I recommend keeping the pastry in the fridge until a few mins before needed, otherwise, it can become tacky and hard to handle (just make sure it's not too firm or it'll crack). I find the best pre-rolled puff pastry is Jus-Rol, which keeps a good texture when handling it and doesn't get too sticky.

d) Make/Prep ahead options:

Filling - you can make just the filling, allow it to cool then tightly store it in the fridge for a couple of days until needed.
Unbaked - make the steak bakes up until putting the egg wash on them. Tightly store on the tray inside the fridge until needed, or, freeze then thaw in the fridge and continue with egg wash & baking.
Baked - you can bake them then let them completely cool and tightly store them in the fridge. Reheat at 180C/350F for 18-20mins until the meat is piping hot and the pastry crisp again. Or, blast in the microwave to reheat the filling and bake at 180C/350F for 5 or so mins to crisp up the pastry. You can also freeze, then thaw in the fridge and continue as above.

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