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Festive Bake

I love Christmas. I love food. And I especially love eating far too much food at Christmas. What I’m not quite as sold on is how the word festive seems to be code for “we’ve added cranberry sauce - job done.” So, embracing the tradition with a wink, here’s my own take on the Greggs Festive Bake - cranberry included (you can leave it out if you like).

Published

Festive Bake

At a glance

Prep
35m – 45m
Cook
20m – 30m
Serves
4
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Ingredients

  • Red Onion - Cranberry Layer

  • Meat Layer

  • Creamy Sauce

  • Stuffing

  • Pastry

Instructions

Make the Red Onion - Cranberry Mix

  1. Heat butter/oil in a pan.

  2. Add red onion and cook on medium-low for 8–10 minutes until soft and sweet.

  3. Add garlic, cook 1 minute.

  4. Stir in cranberry sauce and balsamic.

  5. Simmer until thick, glossy, and jammy.

  6. Season with a pinch of salt.

  7. Set aside — this is your bottom layer.

Cook the Meat

  1. In the same pan, fry bacon until crisp. Remove and set aside.

  2. Add turkey/chicken to the bacon fat and fry until browned and cooked through.

  3. Add bacon back in, mix to coat.

  4. Remove all meat from pan and set aside, leaving the flavourful fond behind — this is key for the sauce.

Make the Creamy Sauce

  1. Add butter to the same pan (plus any remaining fat).

  2. Stir in flour to make a roux and cook 1 minute.

  3. Add stock gradually while whisking.

  4. Simmer until very thick - thicker than gravy.

  5. Add cream, sage, thyme, black pepper, and salt to taste

  6. Remove from heat and let cool slightly.

Combine Meat with Sauce

  1. Mix the turkey/chicken + bacon with the thick creamy sauce.

  2. The mixture should be well coated but not runny.

Prepare the Stuffing

  1. Make stuffing per packet instructions.

  2. Let it cool so it firms up.

  3. Fluff or crumble lightly depending on preferred texture.

Assembly

  1. Unroll the puff pastry sheet (approx. 40 cm × 24 cm) and cut it into 4 strips along the 40 cm side, giving strips 10 cm wide × 24 cm long.

  2. On each strip: Leave a 1 cm gap around the edges. Brush this gap lightly with beaten egg — this helps seal the pastry. Spoon the fillings onto the bottom half of the pastry. Thin layer of red onion–cranberry mix. Layer of stuffing. Layer of creamy turkey bacon mixture.

  3. Fold the top half of the strip over the filling. Press and crimp the edges to seal, a fork dipped in egg works well for this, cut a few steam slits, and brush with egg wash.

Bake

  1. Preheat oven to 200°C (fan 180°C)

  2. Bake for 20–25 minutes until puffed, crisp, and golden.

  3. Rest for 5-10 minutes before eating.

Tips

  • Make the cranberry and red onion mixture quite thick and jammy. If it is too wet, it can make the pastry soggy and difficult to seal.
  • Cook the bacon until properly crisp before adding it to the filling. This gives better texture and prevents the finished bake becoming greasy.
  • Let the turkey and bacon mixture cool before assembling the pastry. Warm filling can soften the butter in the puff pastry and make it harder to work with.
  • The creamy sauce should be noticeably thicker than normal gravy. It needs to coat the meat rather than run out when the pastry is cut.
  • Let the prepared stuffing cool and firm up before assembling the bakes.
  • Keep the puff pastry cold while assembling. If it becomes soft or difficult to handle, return it to the refrigerator for a few minutes.
  • Don't overfill the pastry. It can be tempting to add more of each layer, but leaving enough room around the edges makes the bakes much easier to seal.
  • Seal the edges firmly and cut a few small vents in the top to allow steam to escape.
  • Bake until the pastry is well puffed, crisp and golden. Pale pastry usually needs a little longer in the oven.
  • Let the festive bakes rest for 5–10 minutes before serving. The filling will be extremely hot straight from the oven.

Substitutions

  • Turkey: Chicken works equally well and can be used in the same quantity.
  • Streaky bacon: Smoked or unsmoked bacon can be used depending on your preference.
  • Cranberry sauce: Use your favourite cranberry sauce. Smooth or whole-berry varieties both work.
  • Dried cranberries: These are optional and can simply be left out.
  • Double cream: Single cream can be used, although the sauce may be slightly less rich.
  • Sage and thyme: Fresh herbs can be used instead of dried. Use approximately three times as much fresh herb.
  • Stuffing: Any sage and onion stuffing mix can be used. A homemade sage and onion stuffing can also be used if preferred.
  • Puff pastry: Ready-rolled puff pastry keeps this recipe quick and easy, but a block of puff pastry can be rolled out to the required size. Or make your own from scratch, it's not as hard as a lot of people make out, ruff puff will work just as well.

Storage & Reheat

  • Refrigerator: Allow the festive bakes to cool, then refrigerate in an airtight container and eat within 2 days.
  • Reheating: Reheat in a preheated oven or air fryer until piping hot throughout and the pastry is crisp.
  • Freezing before baking: Assemble the bakes but don't add the egg wash. Freeze on a tray until solid, then transfer to a freezer bag or airtight container. Thaw in the refrigerator before baking.
  • Freezing after baking: Allow the bakes to cool completely before wrapping and freezing. Reheat from frozen in the oven until piping hot throughout.
  • Avoid reheating in the microwave if possible, as it will soften the puff pastry.

Serving Suggestions

  • Serve warm as a festive lunch or light dinner.
  • Serve with leftover roast potatoes and vegetables for a Boxing Day-style meal.
  • Add a spoonful of cranberry sauce or chutney on the side for extra sweetness and acidity.
  • Serve with a simple green salad for a lighter meal.
  • They're ideal for using up leftover Christmas turkey and stuffing.

Equipment

  • Large frying pan
  • Small saucepan
  • Large mixing bowl
  • Chopping board and knife
  • Kitchen scales
  • Rolling pin, if using block puff pastry
  • Baking tray
  • Baking paper
  • Pastry brush
  • Fork
  • Wire cooling rack

Equipment Notes

  • Frying pan: A large frying pan gives the bacon and turkey plenty of room to cook evenly and makes it easier to prepare the filling.
  • Small saucepan: Useful for preparing the red onion and cranberry mixture and the creamy sauce separately.
  • Chopping board and knife: You'll need these for preparing the turkey, bacon, onion and other filling ingredients.
  • Kitchen scales: Weighing the pastry and dividing the filling evenly helps give you four evenly sized festive bakes.
  • Rolling pin: Only needed if using a block of puff pastry. Ready-rolled pastry can be cut to size without one.
  • Baking tray: Use a sturdy, flat baking tray with enough room to leave space between the bakes so the pastry can puff properly.
  • Pastry brush: Used for applying the egg wash to the pastry before baking.
  • Fork: Useful for pressing and sealing the pastry edges.
  • Wire cooling rack: Allows steam to escape from underneath the bakes while they cool, helping the pastry stay crisp.

FAQ

Can I use chicken instead of turkey?
Yes. Chicken works just as well and can be used in the same quantity as the turkey.
Can I make these with leftover Christmas turkey?
Absolutely. These are a great way to turn leftover Christmas dinner into an easy Boxing Day lunch. Use leftover turkey, chop up any pigs in blankets, add leftover stuffing, roast potatoes or even a little cauliflower cheese. Most savoury leftovers will work well as long as they're not too wet. Maybe leave the Christmas pudding out, though! Although, who knows — it might work. And why wait until Christmas? Most Sunday dinner leftovers could probably be wrapped up in pastry. Pork, stuffing, roast potatoes, apple sauce and a splash of gravy, anyone?
Can I make festive bakes ahead of time?
Yes. The individual components can be prepared ahead and refrigerated separately. Allow the fillings to cool completely before assembling the pastry.
Why is my pastry soggy underneath?
The filling may have been too wet or too warm when the pastry was assembled. Make sure the cranberry mixture is thick and jammy, the creamy sauce is very thick, and all the fillings have cooled before assembling.
Can I freeze festive bakes?
Yes. They can be frozen either before or after baking. If freezing before baking, assemble them without the egg wash and freeze until solid before transferring to a suitable freezer container.
Can I use leftover stuffing?
Yes. Leftover sage and onion stuffing works particularly well. Allow it to cool completely before using it as a layer in the pastry.
Can I leave out the cranberry sauce?
Absolutely. The cranberry layer can be omitted if you prefer a less sweet filling. The bakes will still work well with the turkey, bacon, stuffing and creamy sauce. I think a lot of "festive" foods are spoiled by the addition of cranberry, which is why I went for a red onion and cranberry chutney in this recipe rather than simply adding a dollop of cranberry sauce. The chutney gives you the sweetness and acidity of cranberry without overpowering everything else.
Can I simplify the cranberry layer?
Yes. If you don't want to make the red onion and cranberry chutney, simply add a spoonful of cranberry sauce to each bake instead. It's a much quicker option and still gives you that sweet, sharp contrast with the savoury filling.
Can I make these without bacon?
Yes. The bacon can be omitted, although it adds saltiness and flavour to the filling. You may want to season the turkey and sauce a little more generously.