Here’s a hearty, savory, and crowd-pleasing dish: Sausage Gravy Puff Pie! It’s a flaky puff pastry pie filled with creamy sausage gravy—perfect for brunch, dinner, or cozy comfort food cravings.
🥧 Sausage Gravy Puff Pie
Ingredients:
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1 sheet puff pastry (thawed if frozen)
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1 lb (450g) breakfast sausage (mild or spicy, your choice)
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3 tablespoons all-purpose flour
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2 cups milk (whole milk preferred)
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Salt & black pepper to taste
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Pinch of cayenne or paprika (optional)
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1/2 cup shredded cheese (optional – cheddar or mozzarella work well)
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1 egg (for egg wash)
Instructions:
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Preheat Oven:
Preheat to 400°F (200°C). Line a pie dish or baking dish with parchment or lightly grease it. -
Cook the Sausage:
In a large skillet over medium heat, cook the sausage until browned and fully cooked. Don’t drain all the fat—leave about 2–3 tablespoons in the pan. -
Make the Gravy:
Sprinkle the flour over the sausage and stir to coat. Cook for 1 minute. Slowly pour in the milk, stirring constantly, and simmer until thickened (about 5–7 minutes). Season with salt, pepper, and optional cayenne. Stir in shredded cheese if using. Let cool slightly. -
Assemble the Pie:
Roll out the puff pastry slightly to fit your dish. Lay it into the bottom of the pie dish, pressing into the edges (you can also just place it on top for a pot-pie style). Spoon the sausage gravy into the center.-
If topping with another sheet of pastry: Place it over the top, seal the edges, and cut slits for steam.
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Egg Wash:
Beat the egg with 1 tablespoon of water and brush the top of the pastry for a golden finish. -
Bake:
Bake for 25–30 minutes or until the puff pastry is golden and cooked through. -
Cool Slightly & Serve:
Let sit for 5–10 minutes before slicing. Serve warm.
Tips:
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Great with a side salad or roasted veggies.
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Make it in individual ramekins for mini pot pies.
Want a version with hash browns or veggies mixed into the gravy?