Description
Sausage Gravy Puff Pie is a comforting and delicious savory pie featuring a rich sausage gravy encased in flaky puff pastry. This hearty dish combines browned sausage cooked into a creamy, seasoned gravy, all baked inside a golden, crisp puff pastry crust. Perfect for a satisfying breakfast, brunch, or dinner, this recipe serves six and offers a wonderful blend of savory flavors and textures.
Ingredients
Scale
Sausage Gravy
- 1 lb sausage
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional)
Puff Pastry
- 1 package of puff pastry, thawed (usually 2 sheets)
Instructions
- Cook sausage and prepare gravy: In a large skillet over medium heat, cook the sausage until browned, breaking it into small pieces as it cooks. Sprinkle the flour over the cooked sausage and stir well, cooking for about 2 minutes to eliminate the raw flour taste. Gradually pour in the milk while stirring constantly to avoid lumps. Increase heat to medium-high and bring the mixture to a boil, then reduce heat and simmer for about 5 minutes until the gravy thickens. Season with salt, pepper, ground sage, and optional crushed red pepper flakes to taste.
- Preheat the oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the pie.
- Prepare the puff pastry: Roll out one sheet of thawed puff pastry and line the bottom of a 9-inch pie dish, allowing some overhang on the edges. Pour the sausage gravy evenly into the pastry-lined dish. Roll out the second sheet of puff pastry and place it over the top of the filling. Trim any excess pastry and crimp the edges to seal completely. Cut several small slits in the top crust to allow steam to escape during baking.
- Bake the pie: Place the pie on the middle rack of the preheated oven. Bake for 25-30 minutes or until the pastry is golden brown and flaky.
- Cool and serve: Allow the pie to cool for a few minutes before slicing. Serve warm to enjoy the rich sausage gravy and flaky puff pastry together.
Notes
- Use fully thawed puff pastry sheets to prevent tearing.
- Adjust seasoning according to your taste preference, especially the crushed red pepper flakes for a spicier kick.
- Make sure to cut steam vents on top to avoid a soggy crust.
- Leftover pie can be refrigerated and reheated in the oven for best texture.
- For a lower-fat option, use lean sausage or turkey sausage and low-fat milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: American
