Description
Sausage Gravy Puff Pie is a savory and comforting dish featuring flaky puff pastry filled with a rich and creamy sausage gravy. Perfect for breakfast or brunch, this recipe combines juicy breakfast sausage and a velvety gravy encased in golden, crispy pastry, making it an irresistible treat for any occasion.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
Sausage Gravy
- 1/2 lb breakfast sausage
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon black pepper
- Salt to taste
Finishing
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the puff pies.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbled, ensuring some fat remains for flavor. Do not drain all the fat; it helps create the gravy.
- Add Flour: Sprinkle the all-purpose flour over the sausage and cook while stirring for 1–2 minutes. This step cooks out the raw flour taste and helps thicken the gravy.
- Make Gravy: Slowly pour in the whole milk while stirring constantly to avoid lumps. Cook the mixture for about 3–5 minutes until it thickens into a creamy gravy. Season with black pepper and salt to taste. Once thickened, remove from heat and let it cool slightly.
- Prepare Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 2 equal rectangles to form the pie bases and tops.
- Fill Pastry: Spoon the sausage gravy evenly onto one half of the pastry rectangles, leaving a 1/2-inch border around the edges to seal the pie properly.
- Seal Pies: Place the second puff pastry rectangle over the sausage gravy-filled pastry and press the edges together firmly with a fork to seal the pies.
- Apply Egg Wash: Beat the egg and brush it generously over the top surface of the sealed puff pies to ensure a beautiful golden finish after baking.
- Bake: Transfer the sealed puff pies to the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until the pastry is puffed up and has turned golden brown.
- Cool and Serve: Allow the puff pies to cool slightly after baking. Slice and serve warm for the best flavor experience.
Notes
- Do not drain all the sausage fat, as it is essential for making flavorful gravy.
- Ensure the pastry edges are sealed well to prevent the gravy from leaking during baking.
- If puff pastry is frozen, thaw it completely before use for easy handling.
- Use whole milk for a richer gravy; low-fat milk can result in a thinner sauce.
- Serve warm immediately after baking for the best texture and taste.
