292cd374
This Sausage Gravy Puff Pie takes a Southern classic — creamy sausage gravy — and bakes it into a golden, flaky puff pastry crust. The result is a rich and hearty pie that’s easy to make and sure to impress. Think of it as a mashup between biscuits and gravy and a pot pie!
⏱️ Prep & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
🧰 Equipment:
- Large skillet or sauté pan
- Whisk
- Wooden spoon or spatula
- Rolling pin (optional)
- 9-inch pie dish or deep tart pan
- Fork (for venting pastry)
- Pastry brush (for egg wash)
- Oven
🧂 Ingredients:
For the Sausage Gravy:
- 1 lb breakfast sausage (mild or spicy)
- 3 tablespoons all-purpose flour
- 2 cups whole milk (plus more as needed)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper (or to taste)
- Salt, to taste
For the Pie:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (to mix with the egg)
📝 Ingredient Notes:
- Sausage: Use bulk pork breakfast sausage for the best flavor, or hot sausage for heat.
- Milk: Whole milk gives a creamy gravy, but 2% works in a pinch.
- Puff Pastry: Keep it cold for maximum puff. Thaw just until pliable.
- Seasoning: Add red pepper flakes or fresh thyme for extra flavor.
👨🍳 Instructions:
- Preheat oven to 400°F (200°C).
- Cook the Sausage:
- In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through (about 6–8 minutes).
- Make the Gravy:
- Sprinkle flour over the cooked sausage and stir to coat. Cook for 1 minute.
- Gradually whisk in the milk until smooth. Add garlic powder, onion powder, pepper, and salt.
- Simmer 3–5 minutes, stirring, until thickened. Adjust seasoning if needed. Remove from heat and let cool slightly.
- Assemble the Pie:
- Roll out puff pastry slightly on a floured surface if needed to fit your pie dish.
- Gently press puff pastry into the dish, leaving some overhang. Fill with sausage gravy.
- Fold or trim the edges. If desired, place another sheet of puff pastry on top for a double-crust pie.
- Cut vents in the top with a knife or fork.
- Egg Wash:
- Whisk egg with milk and brush over the pastry.
- Bake:
- Place on a baking sheet (in case of overflow) and bake for 25–30 minutes, or until puff pastry is golden and crisp.
- Cool & Serve:
- Let rest 5–10 minutes before slicing. Serve warm.
🔢 Nutrition Facts (per slice, based on 6 servings):
- Calories: 450
- Fat: 32g
- Saturated Fat: 13g
- Carbohydrates: 24g
- Protein: 16g
- Sodium: 850mg
- Fiber: 1g
- Sugar: 3g
Nutrition may vary depending on sausage and pastry brand used.
💡 Tips:
- Make Ahead: Cook the gravy a day ahead and chill — makes assembly faster.
- Crispier Crust: Bake on a preheated baking stone or oven-safe tray.
- No pie dish? Use a square baking dish or bake free-form on a sheet pan (as a galette).
- Leftovers: Reheat in a 350°F oven for 10–15 minutes to retain crispness.
🔁 Variations:
- Cheesy Sausage Gravy Pie: Stir 1/2 cup shredded cheddar into the gravy before baking.
- Spicy Version: Use hot sausage, add a pinch of cayenne or diced jalapeños.
- Veggie Boost: Add cooked mushrooms, onions, or spinach to the gravy mix.
- Mini Pies: Make individual servings using a muffin tin and smaller pastry circles.
