to make a Greggs style festive bake, you’ll need:
- two big fat chicken breasts;
- a nice pack of bacon medallions;
- one big fat white onion;
- 330g of Philadelphia lightest (3x HEA) (you might want to use Quark, but please, have some dignity)
- 4x Weight Watchers white wraps – can’t find them in the shops? No need for tears: just swap out for wraps of near enough the same nutritional content – 1 wrap is a HEB choice
- 1 tsp dried sage if you’re common, or, if you’re as bent as a butcher’s hook like me and have a herb garden, a few leaves of fresh sage
- 1 tsp of garlic powder
- 2 tbsp of cranberry sauce (we use the Tesco Finest cranberry because we’re classy, which works out at 4 syns)
- Paxo stuffing mix – we use 25g of made-up stuffing in this recipe – to be honest, with the added sage, you could cheerfully leave it out, but we’re all about being authentic – 25g is 1.5 syns
So, assuming I haven’t had a mild brain injury, that works out at 5.5 syns. For the sake of argument, we’ll call the bakes 1.5 syns and get on with it.
to make a Greggs style festive bake, you should:
- oven on to 190 degrees, please
- dice up the chicken, bacon, onion and fingertips – you want everything roughly the same size
- can’t be arsed with all that knife work – then throw it all in a blender and roughly pulse – you want uniformity, you do not want a puree
- squirt a few squirts of oil into a hot pan – use Frylight if you must, but honestly, you’re better off using Castrol 4-Stroke than that muck
- cook everything off, adding the garlic and sage as it heats through, until the chicken is cooked, the onion softened and the bacon a bit crispy
- if you’re using fresh sage, just chuck the leaves in whole but remember to take them out before you stuff the pasties
- once all is cooked, stir in the Philadelphia, plenty of salt and pepper, stuffing (if using) and cranberry sauce on a low heat – it’ll soften down and bring everything together – maybe add a touch of chicken stock if you think things are a bit claggy,
- allow to cool – we actually put ours in the fridge overnight to settle but that’s not necessary
- stuff your wrap: put the wrap in front of you, place the filling in a rectangle in the middle, then fold in your flaps so the meat doesn’t fall out
- brush with egg or milk, top with some black pepper and if you’re feeling saucy, a grating of Parmesan, throw them onto a non-stick baking tray then stick in the oven to cook for maybe 25 minutes – keep an eye on them to make sure they don’t burn
- serve with an ambulance on stand-by
Delicious! These freeze really well too!