Sausage Gravy Puff Pie (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
1 lb ground pork sausage
02 -
2 cups whole milk
03 -
1/4 cup all-purpose flour
04 -
1 teaspoon salt
05 -
1/2 teaspoon ground black pepper
06 -
1/2 teaspoon ground sage
07 -
1/2 teaspoon crushed red pepper flakes (optional)
→ Pastry
08 -
1 package thawed puff pastry sheets
# Instructions:
01 -
In a large skillet over medium heat, cook the ground sausage until browned, breaking it into smaller pieces with a spatula.
02 -
Sprinkle the flour over the cooked sausage and stir to coat evenly. Cook for 2 minutes, then gradually add milk while stirring constantly. Increase heat to medium-high and bring the mixture to a boil. Reduce heat to a simmer and cook until thickened, approximately 5 minutes. Season with salt, black pepper, sage, and red pepper flakes if using.
03 -
Preheat the oven to 375°F (190°C). Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, allowing the pastry to overhang the edges.
04 -
Spread the sausage gravy evenly over the lined pastry. Roll out the second puff pastry sheet and place it over the filling. Trim excess pastry and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.
05 -
Place the assembled pie on the middle rack of the oven and bake for 25 to 30 minutes, or until the pastry is golden brown and flaky.
06 -
Allow the pie to cool for a few minutes before slicing. Serve warm.
# Notes:
01 -
Ensure the sausage is fully cooked before adding flour to prevent raw meat texture. Using cold puff pastry helps maintain flakiness.