A Sausage Gravy Puff Pie is a rich and flaky comfort food dish — think of it as a Southern-style sausage gravy wrapped in golden puff pastry. It’s perfect for brunch, breakfast-for-dinner, or holiday mornings.
🥧 Sausage Gravy Puff Pie
Ingredients:
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1 sheet puff pastry, thawed
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1/2 lb breakfast sausage (mild or spicy, your choice)
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 1/2 cups milk (whole milk preferred)
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1/2 teaspoon black pepper
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1/4 teaspoon salt (adjust to taste)
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1/4 teaspoon garlic powder (optional)
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1/4 teaspoon crushed red pepper flakes (optional, for heat)
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1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the sausage:
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In a skillet over medium heat, brown the sausage until fully cooked and crumbled. Don’t drain all the fat—leave about 1 tablespoon in the pan.
3. Make the gravy:
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Add butter to the cooked sausage. Once melted, stir in the flour and cook for about 1 minute.
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Gradually whisk in the milk, stirring constantly until the mixture thickens (3–5 minutes).
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Season with salt, pepper, garlic powder, and red pepper flakes (if using).
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Remove from heat and let cool for 5–10 minutes so it thickens further.
4. Assemble the pie:
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On a lightly floured surface, roll out the puff pastry to smooth any creases.
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Spoon the sausage gravy onto one half of the pastry, leaving a 1-inch border around the edges.
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Fold the other half over the filling to create a rectangle or triangle (like a turnover).
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Crimp edges with a fork to seal and cut a few slits on top for steam to escape.
5. Brush & bake:
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Brush the top with beaten egg for a golden finish.
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Bake for 20–25 minutes, or until puffed and golden brown.
6. Cool slightly and serve:
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Let it rest for 5 minutes before slicing. Serve on its own or with a side of fruit or salad.