Sausage Gravy Puff Pie

This sausage gravy puff pie combines flaky puff pastry with a rich and creamy sausage filling, perfect for a cozy brunch or a satisfying dinner. The golden crust and hearty sausage gravy make it a comforting dish that pleases any crowd.

I first whipped this up when I wanted something different for brunch, and it quickly became a go-to for family gatherings. The combination of savory sausage and creamy gravy wrapped in pastry is pure comfort food.

Ingredients

• One pound sausage choose a quality pork sausage with a good fat content for richness
• Two cups milk whole milk works best for a creamy gravy, but 2 percent is fine as well
• Quarter cup all-purpose flour this thickens the gravy to just the right consistency
• One teaspoon salt season the filling properly for balanced flavor
• Half teaspoon black pepper freshly ground adds more depth than pre-ground
• Half teaspoon ground sage gives a warm, herbaceous note that complements the sausage
• Half teaspoon crushed red pepper flakes optional add some mild heat if you like a little kick
• One package puff pastry thawed look for all-butter puff pastry if you want the best flakiness and flavor

Step-by-Step Instructions

Sauté the Sausage:

Cook the sausage in a large skillet over medium heat until browned and cooked through, breaking it into small pieces as it cooks. This step builds the savory base of your gravy.

Make the Gravy:

Sprinkle the flour evenly over the cooked sausage. Stir to combine and cook for two minutes to get rid of the raw flour taste and create a roux. Gradually pour in the milk while stirring constantly to avoid lumps. Turn the heat to medium-high and bring the mixture to a boil. Then reduce to low and simmer gently until thickened, about five minutes. Season with salt, black pepper, and sage, stirring well to incorporate the flavors.

Prep the Oven and Pastry:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Roll out one sheet of thawed puff pastry and fit it into the bottom of a nine-inch pie dish, letting the edges hang over. This base sheet holds the filling and creates a sturdy crust.

Fill and Seal the Pie:

Spread the sausage gravy evenly over the puff pastry in the pie dish. Roll out the second puff pastry sheet and place it gently on top. Trim away any excess and crimp the edges to seal. Cut a few small slits in the top crust to let steam escape during baking, which prevents sogginess.

Bake the Pie:

Place the pie on the middle rack of the oven and bake for 25 to 30 minutes, until the pastry is puffed, golden, and flaky. Keep an eye on the color to avoid overbrowning.

Cool and Serve:

Let the pie rest for a few minutes before slicing. This helps the gravy to set slightly and makes for easier serving. Enjoy it warm for the best texture and flavor.

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One of my favorite memories with this dish is serves at family brunches when the whole house fills with the smell of baking pastry and spiced sausage. It always brings everyone to the table with smiles.

Storage Tips

Leftover pie keeps well in the fridge for up to three days. Reheat slices in the oven at 350 degrees Fahrenheit for about ten minutes to keep the crust crisp. You can also freeze the unbaked pie wrapped tightly for up to a month, then bake it straight from the freezer adding extra baking time.

Ingredient Substitutions

Feel free to swap the pork sausage for turkey sausage for a leaner dish. If you need a dairy-free version, substitute plant-based milk like oat milk and use a suitable thickener such as cornstarch. Fresh sage leaves finely chopped can replace ground sage for a brighter herb flavor.

Serving Suggestions

Serve this pie with a simple green salad or steamed vegetables for a balanced meal. It pairs beautifully with tangy pickles or hot sauce on the side for an extra flavor pop. A cup of black coffee or iced tea rounds out the meal nicely.

Cultural Background

Sausage gravy is a classic Southern comfort food, traditionally served over biscuits for breakfast. This puff pastry pie puts a new spin on that with a spectacular crust, making it perfect for brunch or a cozy dinner any day of the week.

Frequently Asked Questions

→ What type of sausage works best for the filling?

Use a mild to medium ground pork sausage for a balanced flavor that complements the creamy gravy without overwhelming it.

→ Can I prepare the gravy ahead of time?

Yes, cooking the gravy in advance and assembling just before baking helps streamline the process and meld flavors.

→ How do I ensure the puff pastry stays flaky after baking?

Keep the pastry chilled until ready to bake and avoid overhandling to preserve its delicate layers and flakiness.

→ What can I substitute if I don't have ground sage?

Dried thyme or marjoram can serve as good substitutes, offering a similar earthy, aromatic note.

→ Why are slits cut in the top pastry layer?

The slits allow steam to escape during baking, preventing soggy pastry and ensuring a crisp crust.

→ Is it possible to add vegetables to this dish?

Chopped sautéed mushrooms or caramelized onions can be mixed into the filling for extra texture and depth.