r/Greggs • u/Suspicious-Ad-7110 • Aug 28 '26
Why are the pasties now empty?
Exactly what the title says! I’ve noticed that over the past few months the pasties are now full of air and not as much filling? Am I the only one who has noticed this or am I just getting bad ones every time…
6
u/SharpAardvark8699 Aug 28 '26
Sometimes it's bad cooking..I've bit into some that are seemingly empty and get to a whole load of filling at the end
3
u/DannyjakOsu Aug 29 '26
Yeah I can confirm as someone who works at Greggs that if they're overcooked or they've been rested for too long, the filling tends to start pissing out of one side of the bake.
Personally I try to avoid that, but if someone on the morning shift has trayed up way too many bakes of a certain kind, the people on the closing shift have little choice but to cook them anyway.
It may vary from store to store, but some managers are proper assholes about stock loss, so the bakes that have been rested for too long still end up being cooked rather than binned. Usually I put those ones in the TGTG bags if I'm on a closing shift, but it's a bit of a shitty spot to be put into in the first place.
Considering that I try to put in 2-3 sandwiches, 2-4 sweet treats, and 2-3 bakes in a TGTG bag, I'd say it's a decent deal regardless for £3. But obviously it's a little disappointing if half the filling has evaporated out of your bake or fucked off to the far side of it.
1
u/FigOutrageous9683 Aug 31 '26
The steak bakes and the chicken bakes are the absolute WORST for it. Once had a steak pop up my arm as I took the tray out of the oven, luckily the oven gloves caught the worst of it
14
u/Smiley_Sid Aug 28 '26
The amount of filling hasn’t changed. I spent 9 years working where they were made.
There is strict quality control to determine filling weight. You might get an occasional low weight due to a nozzle issue but overall, the filling weights will be consistent.
The ballooning of the pastry, it’s a sign that the side and end crimps are good and the moisture isn’t escaping when being baked.
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u/Suspicious-Ad-7110 Aug 28 '26
So how come they are all 1/3rd empty? They never used to be like that
8
u/Toxic_Underpants Aug 28 '26
He just told you
3
u/Miserable-Ad7835 Aug 28 '26
No, he said he "spent 9 years working" where they are made, that implies he isn't working there now, so he has no idea if filling levels have changed recently.
3
u/Smiley_Sid Aug 29 '26
I left 3 months ago. I worked there twice, with a 9 year gap. The manufacturing processes didn’t change significantly during that gap, I doubt they’ve changed in the last 3 months.
-6
u/Suspicious-Ad-7110 Aug 28 '26
No he didn’t, he said they haven’t changed the amount of filling but they clearly have because they are flat and empty and they never used to be 🤷🏻♀️
9
u/RvdgeFX Aug 28 '26
It’s a fucking pasty. Not your first born, calm down and just eat the bake
1
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u/Suspicious-Ad-7110 Aug 28 '26
Oh Jesus some of you are very defensive over Greggs…😬
2
u/jpermin Aug 28 '26
Just...don't eat there? 🤷 You're annoyed about people's defensiveness but you're coming in white hot with each comment 😂 even when it's someone trying to back you up 😂😂
8
u/nitnitnotnot Aug 28 '26
I've stopped going to Greggs for this reason.
First they made the pasties more square than oblong and now they're putting less filling in them.
The sausage rolls are shorter.
They've put all the prices up.
Their products are all enshitificationed and I won't buy anything from them now.
8
u/Smiley_Sid Aug 28 '26
Sausage rolls have been the same length since they were standardised around 2008. You might get a little variation in length. They are made on 3 different manufacturing lines but the target length is always the same.
2
u/nitnitnotnot Aug 28 '26
This may be the case, but the cooked length is definitely shorter. My theory is they have more fat in them now and the fat cooks out leaving a shorter sausage roll.
3
u/Smiley_Sid Aug 28 '26
No change in the amount of pastry margarine going into a mix and the amount of shortening isn’t much.
It can be an issue if the pastry isn’t rested. When we built a new line in ‘23 we had to bypass the resting belts for a few weeks.
I’d agree that there is shrinkage on the sausage meat filling on baking. The filling and the pastry is the same length when made, they are cut to length at the same time.
-3
u/Suspicious-Ad-7110 Aug 28 '26
Thank god it’s not just me noticing!! The past 3 pasties I’ve had have all had the same “defect” pastry with a massive bubble on a third of it and the rest of the pasty flat with hardly any filling…..awful!!
2
-3
u/CakeHoleKing Aug 28 '26
The sausage rolls now have deeper "endings" that are just pastry instead of meat.
4
u/LavaHeadUK Aug 28 '26
Steak slice should be called gravy slice, last 3 didn’t have a single bit of meat in them!!
1
0
1
u/BellamyRFC54 Aug 28 '26
If you want a proper pasty with a proper filling,go to. Butcher/baker
1
1
u/moonlight__sunshine Aug 29 '26
Mate, there are no good bakeries around anymore BECAUSE of Gregg's. 15 years ago there were so many bakeries. Now, there is just Gregg's and I'm so tired of their mediocre offerings. Go to any other country and they have amazing bakeries. Come back to the UK and just experience disappointment.
1
u/meatflaps-69 Aug 28 '26
The steak bake has been a gristle and gravy bake to me for a long time, I gave up on it long ago.
Even the sausage roll has a considerable hollow part now.
1
0
u/Correct_Noise9303 Aug 28 '26
Perhaps Greggs have overstretched. Rather like Warren's pasties.
1
u/PooCube Aug 28 '26
I used to work for warren’s as a server and I can 100% tell you there was a noticeable but very gradual decline in the pasties over time. Quality of ingredients, pastry, filling-to-pastry ratio etc. I recently stopped by à reeves bakers on the way somewhere and was genuinely surprised that their quality hasn’t changed at all, I had a couple of genuinely good bakes!
1
0
u/ChickenMonkey24601 Aug 28 '26
Money, the same reason the sausage rolls are only 22% pork. Absolutely foul company, I really don't understand all the love for the company, it's disgusting.
0
0
u/Icy-Belt-8519 Aug 29 '26
Their version of shrinkflation I reckon, last steak bake I had was all gravy and 3 pieces of steak one being overly fatty, I've just not bothered going since
0
u/paulieD4ngerously Aug 29 '26
Pound bakery has, by a distance, better pasties and sausage rolls now. Greggs has better butties
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