Sausage Gravy Puff Pie

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients:
For the Pie:
1 sheet of puff pastry (thawed if frozen)
1 lb (450 g) breakfast sausage (mild or spicy, as preferred)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
Salt, to taste
Black pepper, to taste
1/4 tsp ground nutmeg (optional, for extra warmth)
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
1 egg (for egg wash)
Optional Garnish:
Chopped fresh parsley
Instructions:
Preheat Oven:
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease a pie dish.
Prepare Sausage Gravy:
In a large skillet, cook the sausage over medium heat until browned and fully cooked, breaking it into crumbles.
Remove excess grease, leaving about 1 tbsp in the skillet.
Add butter and melt, then sprinkle flour over the sausage. Stir to combine and cook 1–2 minutes to remove the raw flour taste.
Gradually add milk while stirring constantly to avoid lumps.
Simmer until thickened (3–5 minutes).
Season with salt, black pepper, nutmeg, garlic powder, and onion powder.
Remove from heat and let cool slightly.
Prepare Puff Pastry:
Roll out the puff pastry sheet on a lightly floured surface to fit your pie dish or baking sheet.
Place half of the puff pastry as the base in the pie dish or on the sheet.
Assemble Pie:
Spoon the sausage gravy mixture evenly over the puff pastry base.
Cover with the remaining puff pastry sheet, sealing edges with a fork or by pinching together.
Cut a few small slits on top to allow steam to escape.
Brush the top with beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 20–25 minutes, until the puff pastry is golden brown and puffed.
Serve:
Let cool for 5 minutes.
Slice and serve warm, optionally garnished with fresh parsley.
Tips for Maximum Flavor:
Use a combination of breakfast sausage and herbs like sage or thyme for a richer flavor.
For extra creaminess, add a handful of shredded cheddar or pepper jack cheese to the gravy before baking.
Ensure the puff pastry is cold when assembling for best puffing results.
Serve with a side of scrambled eggs or a fresh green salad for a complete brunch.
If you want, I can also make a quick shortcut version using store-bought biscuits and sausage gravy that’s just as tasty but ready in 20 minutes.