Sausage Gravy Puff Pie
Introduction
This Sausage Gravy Puff Pie is the ultimate comfort food—crispy, golden puff pastry on the outside, and creamy, peppery sausage gravy inside. Imagine the flavors of a hearty Southern breakfast wrapped in a flaky pastry crust. Perfect for brunch, weeknight dinners, or when you just want something cozy and satisfying. The buttery layers of puff pastry complement the savory sausage gravy so well that every bite feels like a hug from the inside.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8 slices
Ingredients
For the Sausage Gravy
1 lb (450g) breakfast sausage (mild or spicy, your choice)
3 tbsp butter (optional, for richer gravy)
1/4 cup all-purpose flour
3 cups whole milk (warm)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2–3/4 tsp salt (to taste)
1 tsp freshly cracked black pepper (adjust to taste)
For the Puff Pie
2 sheets puff pastry (thawed but still cold)
1 egg + 1 tbsp water (for egg wash)
Instructions
Make the Sausage Gravy (15 minutes)
In a large skillet over medium heat, crumble and cook the sausage until browned (about 6–8 minutes).
If sausage is very lean, add butter. Sprinkle the flour over the sausage and stir well to coat (this creates a roux).
Gradually pour in warm milk while stirring constantly to prevent lumps.
Add garlic powder, onion powder, salt, and pepper. Continue cooking until thickened to a creamy gravy consistency (about 5–7 minutes).
Remove from heat and let cool for 10 minutes so it won’t make the pastry soggy.
Assemble the Puff Pie (10 minutes)
Preheat oven to 400°F (200°C).
Roll out one puff pastry sheet slightly to fit a 9-inch pie dish or a baking pan.
Gently press it into the dish, letting some pastry hang over the edges.
Pour cooled sausage gravy into the pastry-lined dish, spreading evenly.
Place the second sheet of puff pastry on top. Press edges together to seal, then crimp with a fork.
Brush the top with egg wash for that golden shine.
Cut 3–4 small slits in the top to allow steam to escape.
Bake the Pie (25 minutes)
Place pie on the middle rack and bake for 25–30 minutes, or until puffed and golden brown.
Let rest 5 minutes before slicing so the filling sets slightly.
Tips for Best Results
Make-ahead friendly: You can prepare the sausage gravy a day in advance and refrigerate. Just cool completely before storing.
Extra flavor boost: Add shredded cheddar cheese on top of the gravy before sealing the pie.
Flaky layers: Keep puff pastry as cold as possible before baking to ensure maximum puff.
Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the gravy for heat.
Serving Suggestion
Serve warm with a simple green salad for dinner, or alongside scrambled eggs and hashbrowns for a hearty breakfast or brunch.