Sausage Gravy Puff Pie – Crispy, Buttery, and Packed with Comfort!
If you’re craving something warm, savory, and utterly satisfying, this Sausage Gravy Puff Pie will hit all the right notes. Flaky golden pastry on the outside, rich creamy sausage gravy on the inside — this is comfort food elevated. Perfect for brunch, dinner, or even meal prep for the week!
Ingredients:
- 1 lb (450g) ground sausage (mild, spicy, or breakfast sausage)
- ¼ cup all-purpose flour
- 2 cups whole milk (warmed)
- 1 garlic clove, minced (optional)
- ½ tsp black pepper (adjust to taste)
- Pinch of salt (only if needed, sausage is usually salty)
- A pinch of smoked paprika or chili flakes (optional, for extra flavor)
- 2 sheets of puff pastry (thawed)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions:
1. Cook the Sausage:
In a large skillet over medium heat, cook the sausage. Break it up into small pieces using a wooden spoon. Sauté until browned and fully cooked through.
Drain excess fat if needed, but leave about 2 tablespoons in the pan for the roux (this adds flavor and helps the sauce thicken).
2. Make the Gravy:
Sprinkle the flour over the sausage and stir well for 1–2 minutes until the flour is absorbed and slightly toasted. This forms the base of the gravy.
Slowly add the warm milk, stirring constantly to avoid lumps. Let the mixture simmer and thicken for about 4–5 minutes until it reaches a rich, creamy consistency.
Season with black pepper, garlic, and paprika if using. Taste and adjust salt if necessary. Remove from heat and let it cool for 10–15 minutes.
💡 Tip: For an extra rich filling, stir in a splash of heavy cream or a handful of shredded cheese!
3. Assemble the Pie:
Roll out one puff pastry sheet on a lined baking tray. Lightly prick it with a fork to prevent puffing too much.
Spoon the cooled sausage gravy onto the pastry, leaving a 1-inch border around the edges.
Place the second pastry sheet on top. Use a fork to seal the edges all the way around. You can also crimp the edges for a decorative touch.
Brush the top with the beaten egg for a golden, shiny crust. Cut 2–3 small slits on top to let steam escape.
4. Bake:
Preheat your oven to 400°F (200°C). Bake the pie for 25–30 minutes, or until puffed and deeply golden on top.
Let it cool for 5 minutes before slicing. Serve warm!
Serving Suggestions:
- Pair it with a simple green salad or roasted vegetables for dinner
- Serve with fried or scrambled eggs for a hearty breakfast
- Cut into squares and serve as an appetizer or party food
FAQs:
Can I make this ahead of time?
Yes! You can assemble the pie and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked pie for up to a month.
Can I use other types of meat?
Absolutely! Ground beef, chicken, or turkey will all work, though you may want to season them more heavily.
Can I use store-bought gravy instead?
You can, but homemade sausage gravy is creamier, fresher, and more flavorful — and it takes just 10 minutes!
Why You’ll Love This Recipe:
- Ultra-comforting: Creamy, meaty, and buttery all in one bite
- Easy but impressive: Looks fancy, but is so simple to make
- Versatile: Great for breakfast, lunch, or dinner
- Freezer-friendly: Perfect for meal prep or busy weekdays
Pro Tips:
- Chill the filling before assembling the pie to avoid soggy pastry.
- Use quality puff pastry for the best flaky texture.
- Add herbs like thyme or rosemary for an extra layer of flavor. Potsticker Soup with Mushrooms Bok Choy