This Sausage Gravy Puff Pie brings together the rich comfort of a Southern-style gravy and the buttery crunch of puff pastry in one unforgettable dish. It’s a savory pie that delivers big on both flavor and texture—perfect for weekend mornings or a special brunch.
The creamy sausage filling is loaded with warm spices and nestled inside a golden, flaky pastry crust that’s crisp on the outside and tender on the inside. Whether you’re making this to impress guests or enjoy a cozy breakfast at home, this easy-to-make pie is always a winner. Serve with a side salad or fresh fruit for a complete brunch plate.
Ingredients:
- 1 sheet puff pastry, thawed
- 1 lb ground breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 egg (for egg wash)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Directions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook the sausage until browned and fully cooked. Do not drain the fat.
- Sprinkle flour over the sausage and stir well to coat. Cook for 1–2 minutes.
- Gradually pour in the milk while stirring. Add garlic powder, onion powder, salt, and pepper.
- Simmer the gravy, stirring constantly, until thickened (5–7 minutes). Remove from heat and let cool slightly.
- Roll out puff pastry on a lightly floured surface. Cut in half or into desired shape (rectangle or round).
- Spoon the sausage gravy onto one half of the pastry, leaving a border around the edges.
- Brush edges with egg wash, then top with the second piece of pastry. Seal and crimp edges with a fork.
- Cut a few slits in the top to vent. Brush the top with egg wash.
- Bake for 20–25 minutes, or until golden brown and puffed.
- Let rest 5 minutes before slicing. Garnish with chopped parsley if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 530 kcal | Servings: 4 servings
