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Sausage Gravy Puff Pie Recipe

Sausage Gravy Puff Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 68 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Sausage Gravy Puff Pie is a delightful twist on classic biscuits and gravy, featuring a flaky puff pastry crust filled with creamy, peppery sausage gravy. It’s comfort food made easy and elegant, perfect for breakfast, brunch, or even a hearty dinner.

Ingredients

Units Scale

For the Sausage Gravy

  • 1 pound breakfast sausage (mild or spicy)
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon black pepper (more to taste)
  • 1/2 teaspoon salt (to taste)

For the Puff Pie

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Sausage Gravy: In a large skillet over medium heat, crumble and cook the sausage until browned and cooked through. Do not drain the fat unless there’s an excessive amount (over 2 tablespoons). Add the butter and let it melt, then sprinkle flour over the sausage. Stir well, letting the flour absorb the fat and cook for 1-2 minutes. Gradually whisk in the milk, making sure there are no lumps. Cook, stirring frequently, until the gravy has thickened, about 3-5 minutes. Season generously with black pepper and salt to taste. Remove from heat and let it cool for about 10 minutes.
  2. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or oven-safe skillet lightly with nonstick spray.
  3. Assemble the Puff Pie: Gently fit the puff pastry sheet into your prepared pie dish, pressing it into the bottom and sides, leaving any excess draped over the edges. Pour in the cooled sausage gravy, spreading it evenly.
  4. Seal and Decorate: Fold any overhanging pastry towards the center for a rustic look, or trim to fit the dish. Brush the exposed pastry with beaten egg for a shiny, golden finish. Use a sharp knife to cut a few small slits in the center of the pastry to vent steam.
  5. Bake: Place in the preheated oven and bake for 25-30 minutes or until the pastry is deeply golden and crisp.
  6. Cool and Serve: Remove from the oven and let the pie cool for at least 5-10 minutes before slicing. Serve hot, garnished with extra black pepper if desired.

Notes

  • The sausage gravy can be made a day ahead and refrigerated—just let it cool completely before assembling the pie.
  • Puff pastry is best kept cold; work quickly for the flakiest results.
  • Add a pinch of cayenne or smoked paprika to the gravy for a kick.
  • Leftovers can be reheated in a 350°F oven to help the pastry stay crisp.

Nutrition

  • Serving Size: 1 slice (1/6 pie)
  • Calories: 425
  • Sugar: 3g
  • Sodium: 850mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 13g
  • Cholesterol: 60mg

Find it online: https://newsvks.com/sausage-gravy-puff-pie-recipe/