Dairy Free Fake Greggs Style Steak Bake Recipe

Before I became dairy free, I used to love a Greggs steak bake; being from the North East, they’re practically in our blood!  Then one day my bestie gave me a dairy free version one of these when we were going on a road trip and I LOVED it but didn’t know how simple they were to make until I saw Sarah from My Budget Home on Instagram share them (definitely check her out for gorgeous home decor, food inspo and cleaning all on a budget)!

The fake Greggs style steak bakes are so delicious and really do taste similar to the real thing.  What I love about them is that they’re dairy free, lower in calories than their counterparts, not greasy at all and they don’t give me heartburn which is amazing news for me as I can suffer with it so badly.

In todays post, I wanted to share with you the fake steak bake recipe as I make them.

WHAT YOU WILL NEED

INGREDIENTS

For 6 Greggs Steak Bake Pasty Style Fakes you will need the following ingredients:

• 1 tin of stewed steak- I would recommend using either the Asda own brand or the Princes named brand.  I have tried this in the past and saved by buying the Oak View Farm one from B&M (also available in Heron Foods) and it was absolutely disgusting- like fatty, gristly dog food so please do stick to a good quality stewed steak!
• 1 pack of Brown Thins, I use the Warburtons Soft Brown Thins but the Lidl ones are lush too.
• 1 egg

EQUIPMENT

For 6 Greggs Steak Bake Style Pasties you’ll need the following equipment:

• 1 baking tray
• 1 sheet of tin foil to line the baking tray
• 1 pastry brush
• 1 fork and bowl/cup to whisk the egg up in
• Something to serve it on.

METHOD- HOW TO MAKE GREGGS STYLE STEAK BAKES

• Lay out a pack of brown thins onto a tin foil lined baking tray and take the tops off.
• Add some stewed steak to the centre and break up the chunks with a fork.
• Whisk up an egg in the cup with the fork and egg wash around the outside of the bread thin with a pastry brush.

• Put the lid of the bread back on, press down around the edges and egg wash the whole of the top.
• Put in the oven on a medium heat (I use 180*c in a fan assisted) until golden and crispy/hard on top. Use your noggin, just don’t let them burn!
• Enjoy on their own or serve with mashed potatoes/roasties or chips, peas and the gravy left in the tin.

That’s it, so easy and they taste delicious; perfect for a dinner or you can keep them in the fridge for a couple of days too so they’re perfect for work or school lunches.  You can make these Greggs style pasties with other stewed or tinned meat and can also add fried onions, mushrooms or anything else you fancy to the stewed steak to change up the flavour.

Let me know if you give them a go because they’re seriously tasty hot or cold!