Here’s a tasty recipe for Sausage Gravy Puff Pie — a savory, comforting dish that combines creamy sausage gravy with flaky puff pastry in pie form. Perfect for breakfast, brunch, or a hearty dinner!
Sausage Gravy Puff Pie Recipe
Ingredients:
For the Sausage Gravy:
1 lb (450g) breakfast sausage (mild or spicy, your choice)
2 tbsp unsalted butter (optional, if sausage is lean)
1/4 cup all-purpose flour
2 1/2 cups whole milk (warmed)
Salt and black pepper, to taste
Pinch of ground sage or thyme (optional)
1/2 tsp crushed red pepper flakes (optional, for heat)
For the Puff Pie:
1 sheet puff pastry (thawed)
1 egg (for egg wash)
Optional: grated cheddar cheese (1/2 cup) for extra richness
Instructions:
- Preheat oven to 400°F (200°C).
Line a baking sheet or pie dish with parchment paper or grease lightly. - Make the sausage gravy:
In a large skillet over medium heat, cook the sausage until browned and crumbly. Do not drain all the fat — leave about 2 tbsp in the pan.
Stir in the butter if sausage is lean.
Sprinkle the flour over the sausage and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in warm milk while stirring constantly to prevent lumps.
Simmer until thickened (about 5–7 minutes).
Season with salt, pepper, herbs, and red pepper flakes if using.
(Optional: Stir in shredded cheddar cheese until melted for a cheesier gravy.)
- Assemble the pie:
Roll out the puff pastry slightly to fit your pie dish or baking pan.
Pour the warm sausage gravy into the center.
Fold the puff pastry over the top like a rustic galette, or cover with another pastry sheet and seal the edges.
Cut slits in the top if fully covered.
Brush with beaten egg for a golden finish.
- Bake for 25–30 minutes or until puff pastry is golden brown and crisp.
- Rest for 5–10 minutes before slicing. Serve warm!
- Tips:
- You can add sautéed mushrooms, onions, or spinach to the gravy for variety.
This pie also works well as handheld pockets using smaller puff pastry squares.