Greggs-style steak bake
150 min
*estimate per serving
Tender steak in thick peppery gravy, wrapped in flaky pastry.
See all the swaps free - make your free accountMake ahead: Make the filling up to 3 days ahead. Freeze uncooked bakes and bake from frozen for 35 minutes.
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180g cold butter, from the freezer
1 tbsp tomato purée
1 tbsp soy sauce
1 tsp hot English mustard
Other ingredients
250g plain flour, plus extra for rolling
120ml ice-cold water
1 pinch sea salt
500g braising steak, in small cubes
1 tbsp plain flour
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 sprigs fresh thyme
1/2 tsp black pepper
1 egg, beaten
What to do
- 1
Toss the beef in the flour and pepper. Brown it in the oil in a pot.
- 2
Add the onion. Cook for 5 minutes.
- 3
Add the tomato purée, soy, mustard, thyme and 350ml water.
- 4
Cover. Simmer on low for 1 hour 30 minutes until tender and thick. Cool fully.
- 5
Grate the frozen butter into the flour and salt. Toss with a knife.
- 6
Add the cold water a little at a time. Bring it into a rough dough.
- 7
Roll into a long strip. Fold it in three like a letter. Turn it and do it again. Do this 4 times.
- 8
Wrap and chill for 20 minutes.
- 9
Heat the oven to 210C (190C fan).
- 10
Roll the pastry 3mm thick. Cut into 12 rectangles.
- 11
Spoon the filling onto 6. Brush edges with egg. Top with the rest. Press.
- 12
Brush with egg. Score a criss-cross on top.
- 13
Bake for 25 minutes until puffed and golden.
Tip: The filling must be cold before it goes in the pastry, or the butter melts.