Confession time – I’ve never eaten anything from Greggs. I know, I know, not even a sausage roll. But – when I heard about their festive bake, it sounded really good and so I wanted to have a go at recreating it – and I’m super happy with the results! Golden puff pastry encasing chicken, bacon, sage and onion stuffing and a creamy sage and cranberry sauce and a crunchy crumb top. If you fancy a deluxe edition of the Christmas treat, then give it a go!
Greggs Festive BakePrint Recipe
- For the Bake:
- 2 x Puff Pastry Sheets
- 2 x Chicken Breasts
- 4 x Rashers of Smoked Bacon
- For the sauce;
- 50g Butter
- 50g Plain Flour
- 400ml Milk
- 3 Tbsp Cranberry Sauce
- Handful of Cranberries
- 5 x Fresh Sage Leaves
- For the stuffing:
- 1 x Large Onion
- Handful of Fresh Sage
- 250g Breadcrumbs
- 1 x Egg, beaten
- 1 Tbsp Milk
- For the topping:
- 1 Egg, beaten
- 2 - 3 Tbsp Breadcrumbs
- 1 Tbsp Onion Granules
- 1 Tbsp Dried Sage
Pre-heat oven at 200°c/390°F/Gas Mark 6.
For the stuffing, finely dice the onion and gently fry in a pan of oil and butter for about 10 minutes until soft and translucent.
Finely chop the sage leaves and mix those in and fry for a couple more minutes. Transfer onions and sage into a bowl.
Add the breadcrumbs, beaten egg and milk and then combine together well. Transfer to a greased baking dish and bake in the oven for 20 - 25 minutes then leave to cool.
For the bake filling, make the sauce by melting the butter in a pan and then adding in the flour - cook off for a couple of minutes to get rid of the raw flour flavour.
Gradually add the milk, stirring constantly, till you get a creamy white sauce. Add in the cranberry sauce, dried cranberries and finely chopped sage leaves. Stir and cook for a couple more minutes. Leave to one side covered in clingfilm to prevent a skin forming.
Finely dice the chicken breasts and bacon and fry in a pan until the meat has colour. Drain any liquid off and stir into the sauce. Dice some of your stuffing up and stir that in as well.
Place one of the puff pastry sheets onto a lined baking tray. Divide the mixture evenly into three over on the pastry leaving gaps in between.
Using the beaten egg, brush around the gaps and the edges and then lay over the other sheet of pastry on top.
Press down in the gaps and on the edges to seal in your fillings. Cut down in the gaps and trim the edges to make three separate bakes.
Brush with an egg wash and bake in the oven for 20 - 25 minutes or until golden brown.