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Don’t feel like you’re missing out on the fun anymore – make my gluten free Greggs steak bake recipe at home!
With a flaky homemade puff pastry filled with Greggs own-recipe steak bake filling, this is a real treat for your lunchbox.
I always get asked for new gluten free lunch ideas and I want to make sure you guys don’t feel like you’re missing out.
I have never eaten at Greggs before – I was diagnosed with coeliac disease many years before they reached Devon.
But I saw how crazy everyone went last year for their steak bake recipe and knew that one day I would have to give them a go.
So once I mastered my own gluten free puff pastry recipe I knew it was time to test out this lunchtime staple and see what the fuss was about.
And – spoiler alert – they really are pretty damn good.
What’s in a Greggs steak bake?
For those like me who long for a gluten free Greggs, a steak bake is essentially steak and gravy in a puff pastry casing.
I still remember a few years ago when Greggs teased us about a gluten free launch only to release, you guessed it, a brownie.
A brownie, might I add, that also had a ‘may contain’ warning for gluten!
However, that aside, Greggs actually released the recipe for their famous steak bakes over lockdown and it was pretty simple.
Beef steak, beef stock and cornflour are the only three ingredients they use, so that’s what I’ve gone for in my recipe to keep it authentic.
I have of course seasoned it generously with a good helping of black pepper.
And of course my gluten free Greggs recipe uses my homemade gluten free puff pastry.
If you haven’t made your own puff pastry before, please don’t panic – it’s not as hard as you think.
I have a full step-by-step guide to making the best gluten free puff pastry and trust me, it’s way better than anything shop-bought.
That being said, if you want to cheat you could of course make this with JusRol gluten free puff pastry, but I do recommend making your own if you can.
Steak Bake Ingredients
There’s a full printable recipe card below, but for the shopping list, here’s what you need to get hold of:
For the puff pastry:
- 250g unsalted butter (cold)
- 250g plain gluten free flour
- 1.5 tsp xanthan gum
- 1 tsp salt
- 150ml ice cold water
For the steak bake filling:
- 1 tbsp oil
- 400g diced beef steak (in approx 1cm chunks)
- 1 Knorr beef stock pot
- 2 tbsp cornflour (plus 3-4 tbsp cold water)
- 300ml boiling water
- Ground black pepper
- 1 large egg (for brushing)
For the pastry you’ll need to follow my step-by-step guide in how to make it, but as you can see the ingredients are super simple.
You do absolutely need to use the xantham gum though, even if your flour mix already contains it.
I also haven’t tried this with a dairy free replacement for butter – if you are trying it you’ll need something hard as opposed to margarine which would be too soft.
For the filling, I used a pack of diced beef steak but you could chop up some rump, sirloin or even fillet (fancy!) if you want to.
The rest is pretty simple.
I used a Knorr beef stock pot but you can find a whole range of gluten free stocks in this post if you want a choice.
Tips for making a Greggs steak bake
The first and most important rule when making anything involving pastry is to keep it cold.
Do not skip any of the chilling stages or the butter in the pastry can melt and leak out, losing those lovely, puffy layers.
If you want, you can make both the gluten free puff pastry and the steak bake filling the night before baking these.
Both will need to chill before going in the oven, so actually it will make the process a lot quicker the next day to make them in advance.
You can also freeze these gluten free steak bakes – both before and after baking.
Just make sure you defrost them thoroughly before putting them in the oven or eating them.
If you wanted to, you could add some chopped mushrooms and onions in with the beef for extra flavouring.
However, even though the filling sounds simple it is delicious so I recommend trying it out first.
My gluten free Greggs steak bake recipe
Here it is – the recipe you’ve been dreaming of for gluten free steak bakes!
This recipe uses my super easy gluten free puff pastry recipe and makes enough for four steak bakes.
Of course you can always halve or double the quantities if you want to make more or less.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Greggs Steak Bake
Wish there was a gluten free Greggs steak bake out there? Now you can make your own with my easy gluten free steak slice recipe. This recipe makes four steak bakes using my homemade gluten free puff pastry.
Ingredients
- 1 x batch gluten free puff pastry
- 1 tbsp oil
- 400g diced beef steak (in approx 1cm chunks)
- 1 Knorr beef stock pot
- 1.5 tbsp cornflour (plus 3-4 tbsp cold water)
- 300ml boiling water
- Ground black pepper
- 1 large egg (for brushing)
Instructions
- First make the gluten free puff pastry as per my recipe and step-by-step guide. You can easily make the pastry and chill it the night before, but please note if not this pastry will need to chill for around an hour before rolling it out to make the steak bakes.
- While the pastry is chilling, make your filling. Dissolve the stock pot in the boiling water. In a separate bowl or mug, mix the cornflour with 3-4 tbsp cold water.
- Heat the oil in a frying pan over a medium-high heat. When the pan is hot, add the beef steak pieces and stir fry until brown, approximately 2-3 minutes.
- Once the steak has browned all over, pour in the beef stock and cornflour/water mixture. Season generously with black pepper and then bring to the boil. Simmer until the gravy mixture has thickened - approximately 30 minutes is a good amount of time as it will thicken more once cooled.
- Once thickened, remove from the heat and cool. Ideally, cool to room temperature then chill in the fridge until cold - again, this filling can be made the night before and chilled overnight.
To construct the steak bakes:
- Remove your chilled pastry from the fridge and roll it out into a large rectangle. You want this to be approximately 1/4 inch (4mm) thick. Trim any excess so that you have straight edges - see notes for what to do with these. Try to waste as little as possible!
- Cut the remaining rectangle into four even pieces, and then cut each piece in half again. You want to have rectangles which are approximately 12cm x 9cm. Each pair of pastry rectangles will make one steak bake.
- Take one rectangle of pastry and brush beaten egg in a 1cm border around the edge. Fill the middle with your cooled steak mixture. You don't want it to be overly full but enough that you get a decent bite of steak with each mouthful!
- Take the second rectangle and then lightly roll it out a *tiny* bit more - so it is ever so slightly bigger than the first one. I find this just helps it stretch to meet the edges a bit better!
- Lay the second pastry rectangle over the top of the first one and gently press the edges together, sealing the steak in the middle. Use a fork to gently crimp the edges together.
- Repeat this process with all the pastry pieces until you have four steak bakes. Place them carefully onto a lined baking tray with a little space between them and then use a butter knife or dough scraper to gently score a diagonal pattern on the tops - careful you don't cut through the delicate pastry!
- Now for the important bit - place the baking tray into the fridge and chill for at least half an hour! This is SUPER important to ensure your pastry puffs!
- Once the steak bakes have chilled for at least half an hour, preheat the oven to 200'C / Fan 180'C / Gas Mark 6. Take the baking tray straight from the fridge and into the hot oven.
- Bake for 20-25 minutes until puffed and golden on top. Enjoy hot from the oven or eat them cold or reheated for lunch.
Notes
- If you do not want to make this recipe with homemade puff pastry you can use the JusRol gluten free puff pastry - though it's a thousand times better when you make your own!
- When you trim the pastry, don't waste them! Lay them out on a baking sheet, brush with any leftover egg wash and sprinkle with some grated cheese. Bake for 10-15 minutes for the best wonky cheese straws ever.
- If not eating straight away, allow the steak bakes to cool before refrigerating. Reheat in a hot oven for 5-10 minutes. These can also be frozen but please defrost before eating or heating.
Nutrition Information:
Amount Per Serving: Fiber: 0gSugar: 0g
NEED SOME MORE GLUTEN FREE BAKING INSPIRATION?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free pastry-based bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking tutorials to get you going:
- Easy gluten free sausage rolls
- Gluten free apple pie
- Steak and gluten free ale pies
- Gluten free pop tarts
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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LIKE THIS GLUTEN FREE GREGGS STEAK BAKE RECIPE?
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I make these regularly now.
Delicious 😋
I make the pastry the day before
Then the filling in the morning
Assembled them when I’m ready to cook them 😋