Sausage Gravy Puff Pie
A delightful dish that combines rich and creamy sausage filling encased in flaky puff pastry, perfect for family gatherings or cozy dinners.
Ingredients
For the sausage gravy
- 1 lb savory sausage, cooked until golden and fragrant Ensure the sausage is well-browned for a rich flavor.
- 2 cups creamy milk Add gradually while stirring to avoid lumps.
- 1/4 cup all-purpose flour Used for thickening the gravy.
- 1 teaspoon salt Brings out all the flavors.
- 1/2 teaspoon black pepper Adds a gently spicy kick.
- 1/2 teaspoon ground sage Offers a warm, aromatic layer.
- 1/2 teaspoon crushed red pepper flakes Optional for more heat.
For the crust
- 1 package thawed puff pastry Provides a luxurious, flaky crust.
Instructions
Preparation
- Cook the sausage in a large skillet over medium heat, breaking it up with a spatula until browned.
- Sprinkle the flour over the cooked sausage, stirring thoroughly and let cook for about 2 minutes.
- Gradually pour in the creamy milk while stirring constantly to keep the mixture smooth.
- Increase the heat to medium-high until the mixture comes to a boil, then reduce and let it simmer for about 5 minutes until thickened.
- Season the gravy with salt, black pepper, and sage.
Assembly
- 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 some overhang.
- Pour the warm sausage gravy into the pastry-lined dish evenly.
- Cover with the second sheet of puff pastry, trim excess, crimp the edges to seal, and cut slits in the top crust.
Baking
- Bake on the middle rack of the preheated oven for 25-30 minutes or until golden brown.
- Let the pie cool before slicing and serve warm.
Notes
Serve with a fresh salad or seasonal vegetables for a balanced meal. Can be made with turkey sausage for a lighter version or a vegetarian mix of mushrooms and spinach.