Description
This Sausage Gravy Puff Pie combines flaky puff pastry with a rich, creamy sausage gravy filling, making a comforting and savory dish perfect for breakfast or brunch. The sausage is cooked until browned, then smothered in a homemade flour-thickened gravy, all encased in golden, puffed pastry baked to perfection.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Sausage Gravy Filling
- 1/2 lb breakfast sausage
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the pies.
- Cook Sausage: In a medium skillet over medium heat, cook the breakfast sausage until it’s browned and crumbled, leaving some fat in the pan to add flavor to the gravy.
- Add Flour: Sprinkle the all-purpose flour over the cooked sausage, stirring continuously, and cook for 1–2 minutes to remove the raw flour taste.
- Make Gravy: Slowly pour in the whole milk while stirring constantly to avoid lumps. Continue cooking the mixture for 3–5 minutes until it thickens into a creamy gravy consistency. Season with black pepper and salt to taste, then remove from heat and let it cool slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into two equal rectangles for the pie’s top and bottom.
- Assemble Pie: Spoon the sausage gravy onto one half of the puff pastry rectangle, leaving about a 1/2-inch border around the edges to seal the pie properly.
- Seal Pie: Place the second puff pastry rectangle on top of the filling. Press the edges together firmly using a fork to seal the pie and prevent the filling from leaking during baking.
- Apply Egg Wash: Beat the egg and brush it over the top of the sealed pastry to give the pie a beautiful golden and glossy finish once baked.
- Bake: Transfer the assembled puff pie onto the prepared parchment-lined baking sheet. Bake in the preheated oven for 20–25 minutes or until the pastry is puffed up and golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly before slicing and serving to enjoy the flaky texture and creamy sausage filling together.
Notes
- Ensure the sausage gravy is not too runny to avoid soggy pastry.
- Let the filling cool slightly before assembling to prevent puff pastry from becoming soggy.
- Use cold puff pastry and keep it chilled until ready to use for best puffing results.
- You can sprinkle some shredded cheese on top of the sausage filling before sealing for added flavor.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.
