Description
Sausage Gravy Puff Pie combines flaky puff pastry with a rich, creamy sausage gravy. This comforting and savory dish is perfect for breakfast or brunch, delivering hearty flavors wrapped in a golden, puffed crust.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Sausage Gravy
- 1/2 lb breakfast sausage
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Retain some of the rendered fat to enhance flavor in the gravy.
- Add Flour: Sprinkle the all-purpose flour over the cooked sausage and stir continuously for 1–2 minutes to cook off the raw flour taste and form a roux.
- Make Gravy: Slowly pour in the whole milk while stirring constantly to avoid lumps. Continue cooking for about 3–5 minutes until the mixture thickens into a creamy sausage gravy. Season with black pepper and salt to taste. Remove from heat and let it cool slightly.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into two equal rectangles.
- Assemble Pie: Spoon the sausage gravy onto one half of the pastry rectangle, leaving a 1/2-inch border around the edges to allow for sealing.
- Seal Pie: Place the second puff pastry rectangle on top of the filled one. Press the edges together firmly using a fork to seal the pie and prevent leakage during baking.
- Apply Egg Wash: Beat the egg and brush it evenly over the top of the puff pastry. This step ensures a beautiful golden and glossy finish.
- Bake: Transfer the assembled puff pie to the prepared baking sheet. Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown.
- Cool and Serve: Allow the puff pie to cool slightly before slicing. Serve warm for a delicious breakfast or brunch treat.
Notes
- Do not drain all the fat from the cooked sausage as it adds flavor to the gravy.
- Ensure the pastry edges are sealed well to prevent gravy from leaking during baking.
- Let the gravy cool slightly before filling to avoid soggy pastry.
- If puff pastry is frozen, thaw it overnight in the refrigerator for best results.
- This dish can be reheated in the oven for a crispy crust or in the microwave for convenience.
