This Vegetarian Festive Bake is a delicious and hearty pastry filled with vegetarian bacon, chicken, stuffing, and cranberry sauce, all wrapped in golden puff pastry. It’s my bake on the Gregg’s festive bake, which is very popular here in the UK! This recipe is perfect as a holiday treat or a comforting lunch or dinner option, and is surprisingly easy to bring together!
Love flaky pastry? Try these vegan pigs in blankets, these puff pastry Christmas trees, or these vegetarian sausage rolls. Find more delicious Christmas recipes here.
If you’re going all out for this recipe, serve it with a side of gravy – take a bite of your pastry and then pour some of the gravy into the bake. Yum!
Ingredient Notes
Here are a few notes on some of the ingredients used in this recipe – scroll down to the recipe card for the exact recipe and instructions!
- Puff Pastry: Ready-made puff pastry makes this recipe quick and easy. You could make your own if you’re inclined to do so, though! If you want to make this recipe vegan, make sure that you get a vegan puff pastry (the Jus Rol puff pastry is vegan – but double-check to be sure!)
- Vegetarian Bacon and Chicken: I used the THIS bacon lardons and Quorn pieces for this recipe, but use whatever brand you most prefer. Feel free to substitute with other plant-based proteins like seitan or tofu. You could even use white beans in place of the vegan chicken!
- Stuffing Balls: Store-bought or homemade, they bring essential holiday flavors to the dish. I used a store-bought packet of sage and apple stuffing, which I added boiling water to and rolled into mini balls once cooled.
- Cranberry Sauce: Balances the savory filling with a sweet-tart kick. Yum!
Variations & Substitutions
- Vegan Version: Use vegan puff pastry, plant-based milk, and an egg substitute for the wash.
- Extra Herbs: Add sage or nutmeg to enhance the festive flavors of the bake!
How to Make This Homemade Gregg’s Vegetarian Festive Bake
1. Preheat the Oven
Preheat your oven to 180°C | 395°F and prepare a baking tray lined with parchment paper.
2. Cook the Filling
Heat the butter in a pan, add the diced red onion, and sauté until softened. Stir in the garlic, then add the vegetarian bacon and chicken pieces. Sprinkle in the thyme, rosemary, and a pinch of salt and pepper. Mix well.
3. Make the Sauce
Stir the flour into the pan, cooking for a couple of minutes to remove the raw taste. Gradually pour in the milk while stirring to create a thick, creamy sauce. Remove from heat and let cool slightly.
4. Assemble the Bakes
Roll out the puff pastry sheet on its parchment paper and cut it in half to create two rectangles. Spread the cranberry sauce onto one half of each rectangle, leaving a 1cm border.
Then, spoon the filling mixture onto the cranberry sauce and top with 2-3 stuffing balls per bake.
5. Seal the Pastries
Brush the edges of the pastry with a whisked egg. Fold the other half of the pastry over the filling to form a parcel. Use a fork to press and seal the edges.
6. Finish and Bake
Brush the tops of the pastries with the remaining egg wash for a golden finish. Bake in the oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Top Tips \ Chef’s Notes
- Cool the Filling: Let the filling cool slightly before adding to the pastry to avoid soggy bottoms.
- Crispy Pastry: Preheat your baking tray in the oven to help crisp up the bottom of the pastry.
- Customize Toppings: Sprinkle sesame seeds or poppy seeds on top for added texture.
Storage & Reheating
Store leftover bakes in an airtight container in the refrigerator for up to 3 days. You could eat it cold, or I’d recommend warming in a preheated oven at 180°C | 350°F for about 10 minutes or until heated through.
FAQs
Can I freeze the festive bakes?
Yes, freeze unbaked bakes on a tray, then transfer to a freezer-safe container. Bake directly from frozen, adding an extra 5-10 minutes to the cooking time.
Can I make mini versions for appetizers?
Absolutely! Cut the pastry into smaller squares and adjust the baking time to 12-15 minutes.
Copycat Gregg's Festive Bake (Vegetarian)
This copycat recipe is inspired by the infamous Gregg's festive bake. It uses vegetarian chicken pieces, vegan bacon, a creamy red onion sauce, and cranberry and stuffing inside puff pastry.
Ingredients
- 1 sheet ready-made puff pastry (320g)
- 2 tbsp butter
- 1 medium red onion, diced
- 2 garlic cloves, minced
- 60g vegetarian bacon lardons
- 100g vegetarian chicken pieces
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
- 1 tbsp plain flour
- 250ml milk
- 6-8 mini stuffing balls
- 2 tbsp cranberry sauce
- 1 egg, whisked
Instructions
- Preheat oven to 180C | 395F.
- Heat the butter in a pan, then add the red onion and saute for 4-5 minutes until it’s begun to soften.
- Add the garlic and cook for another minute, then add the bacon lardons and chicken pieces. Cook for 5 minutes, stirring often.
- Add the herbs and flour, stirring it into the pan and allowing the flour to cook off for a couple of minutes. Then, pour in the milk.
- Allow the milk to heat in the pan, stirring often, until you have a thick and creamy sauce.
- Roll out your sheet of puff pastry keeping it on the baking paper and either cut it in half or in quarters (depending on if you want two large bakes or four medium sized ones). On one half of each sheet, spread over your cranberry sauce - leaving about 1cm gap on the outside of the pastry.
- Add the filling, followed by the stuffing balls. Brush the sides of the pastry with the egg.
- Fold the pastry over to create a parcel, then use your fork to seal the edges together.
- Brush the top of the pastry with your egg wash.
- Bake the pastries for 20 - 25 minutes until the pastry is golden brown.
Notes
Store leftover bakes in an airtight container in the refrigerator for up to 3 days. You could eat it cold, or I’d recommend warming in a preheated oven at 180°C | 350°F for about 10 minutes or until heated through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 26gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 67mgSodium: 856mgCarbohydrates: 27gFiber: 3gSugar: 8gProtein: 14g