Sausage Gravy Puff Pie 🧄🔥
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Servings: 4–6
Ingredients:
🥧 For the Filling:
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1 lb breakfast sausage (or any ground sausage)
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¼ cup all-purpose flour (or gluten-free 1:1 substitute)
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3 cups whole milk (or half-and-half for extra richness)
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp black pepper (plus more to taste)
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¼ tsp cayenne pepper (optional, for heat)
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Salt to taste
🧈 For the Puff Pastry Crust:
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1 sheet frozen puff pastry, thawed
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1 egg (for egg wash, optional)
Instructions:
1️⃣ Brown the Sausage:
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In a large skillet, cook sausage over medium heat until browned and crumbled (about 5–7 mins). Do not drain the fat.
2️⃣ Make the Roux:
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Sprinkle flour over the sausage and stir well. Cook for 1–2 mins to remove the raw flour taste.
3️⃣ Add Milk & Seasonings:
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Gradually pour in milk, stirring constantly to avoid lumps.
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Add garlic powder, onion powder, black pepper, and cayenne.
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Simmer for 5–7 mins, stirring frequently, until thickened to a gravy consistency. Taste and adjust salt/pepper.
4️⃣ Prep the Pastry:
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Preheat oven to 400°F (200°C).
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Roll out puff pastry to fit a 9-inch pie dish or deep skillet (or leave as a sheet for a free-form galette).
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Pour the sausage gravy into the dish or onto half of the pastry (if folding).
5️⃣ Assemble & Bake:
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For a pie: Cover with puff pastry, crimp edges, and cut slits for steam.
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For a galette: Fold pastry over the filling, leaving edges open.
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Brush with egg wash (optional) for a golden finish.
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Bake for 20–25 mins until pastry is puffed and golden.
6️⃣ Serve:
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Let cool 5 mins before slicing. Best served warm with:
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Buttermilk biscuits
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Fried eggs
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Hot sauce (if you like spice)
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🌟 Pro Tips:
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Extra flaky crust: Chill the assembled pie for 10 mins before baking.
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Vegetarian twist: Use plant-based sausage and almond milk.
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Make ahead: Prepare the gravy a day ahead and assemble before baking.
This comfort-food masterpiece combines flaky pastry with rich, peppery sausage gravy—breakfast, brunch, or dinner done right! 😋 Let me know if you try it!