Sausage Gravy Puff Pie
A comforting twist on a Southern classic, this Sausage Gravy Puff Pie wraps creamy, peppery sausage gravy in flaky, golden puff pastry—perfect for brunch or a cozy dinner.
Ingredients
- 1 lb breakfast sausage preferably with visible herbs
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 tsp kosher salt
- ½ tsp black pepper freshly cracked
- ½ tsp ground sage
- ½ tsp red pepper flakes optional
- 1 package 2 sheets puff pastry (preferably all-butter), thawed
Instructions
- Cook the sausage:
- In a large skillet over medium heat, brown the sausage for 8–10 minutes, breaking it into crumbles. Allow it to develop some golden bits for extra flavor.
- Make the gravy:
- Sprinkle flour over the cooked sausage and stir constantly for 2 minutes to cook the flour. Gradually pour in the milk while whisking to avoid lumps. Raise heat to medium-high and stir until thickened, about 5–7 minutes.
- Season:
- Reduce heat to low and stir in salt, pepper, sage, and red pepper flakes (if using). Simmer for 5 minutes. Remove from heat and let cool slightly.
- Prepare the pastry:
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish. On a floured surface, gently roll out one sheet of puff pastry to fit the dish with a small overhang.
- Assemble the pie:
- Line the pie dish with the first pastry sheet. Pour the sausage gravy into the crust and spread evenly. Cover with the second puff pastry sheet, sealing and trimming edges. Cut small slits in the top for steam to escape.
- Bake:
- Bake for 35–40 minutes until the crust is puffed and golden brown. Let rest for 10 minutes before slicing.
Notes
For extra flavor, try adding ½ cup shredded cheddar or ¼ cup caramelized onions to the gravy. Bake on the lower rack to avoid a soggy bottom crust. Leftovers reheat best in the oven at 325°F. You can freeze the unbaked pie and bake it from frozen, adding 15–20 minutes to the baking time.
