Sausage Gravy Puff Pie (Print Version)
# Ingredients:
→ Filling
01 -
225g ground breakfast sausage
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
1¼ cups whole milk or half-and-half
05 -
Salt and black pepper, to taste
06 -
Pinch of cayenne pepper or red pepper flakes, optional
→ Pie
07 -
1 sheet frozen puff pastry, thawed
08 -
1 egg, mixed with 1 tablespoon water (egg wash)
09 -
Fresh chopped parsley, optional, for garnish
# Instructions:
01 -
In a skillet over medium heat, cook the sausage until browned and crumbled. Add butter and stir until melted, then sprinkle in flour and cook for 1 minute. Gradually whisk in the milk, stirring until thickened. Season with salt, black pepper, and optional cayenne or red pepper flakes. Let the gravy cool slightly before using.
02 -
Preheat the oven to 200°C (400°F). On a floured surface, roll out the puff pastry slightly to smooth out the folds. Place the pastry sheet onto a parchment-lined baking tray. Spoon the cooled sausage gravy into the center, leaving a 1-inch border around the edges. Fold the edges slightly inward or leave open-faced like a tart.
03 -
Brush the edges of the pastry with egg wash. Bake in the oven for 25–30 minutes until the puff pastry is golden brown and puffy. Let cool for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired.
# Notes:
01 -
Sprinkle shredded cheddar or mozzarella on top before baking for an extra cheesy version.
02 -
Add sautéed onions or mushrooms to the sausage gravy for more depth of flavor.