Cozy Sausage Puff Pie

This puff pastry pie filled with creamy sausage gravy has a flaky, golden crust that’s perfect for a cozy brunch or hearty dinner. The rich filling and crisp crust make it a crowd-pleaser every time.

I originally threw this together when I wanted a brunch change-up, and it quickly became a favorite for family get-togethers. That mix of savory sausage with creamy gravy wrapped in pastry is just pure comfort.

Ingredients

• 1 pound sausage pick a good quality pork sausage with enough fat for flavor
• 1/4 cup all-purpose flour helps thicken the gravy nicely
• 1 teaspoon salt to season and bring out flavors
• 1/2 teaspoon black pepper freshly cracked is best for extra flavor
• 1/2 teaspoon ground sage adds a warm, earthy hint that goes well with sausage
• 1/2 teaspoon crushed red pepper flakes optional throw in some heat if you want a little kick
• 1 package puff pastry thawed all-butter ones give the best flaky texture and taste
• 2 cups milk whole milk is ideal for creamy gravy but 2% works too

Instructions Step by Step

Brown the Sausage:

In a big skillet over medium heat, cook the sausage until it’s browned and crumbly. Breaking it up as it cooks helps build that savory base for the gravy.

Create the Gravy:

Sprinkle the flour over the sausage and stir well. Cook for a couple of minutes to get rid of any raw flour taste and start a roux. Slowly add the milk while stirring so you don’t get lumps. Turn the heat up to medium-high until it boils, then lower the heat and let it simmer for around five minutes until it thickens. Stir in salt, pepper, and sage well for even flavor.

Get the Oven and Pastry Ready:

Set the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Roll out one puff pastry sheet and press it into a 9-inch pie dish, letting the edges hang over. This creates a sturdy base for your filling.

Fill and Seal:

Spread the sausage gravy evenly over the pastry in the dish. Roll out the second puff pastry sheet and gently cover the top. Trim off any extra dough and pinch the edges to seal. Cut a few small slits in the top to let steam out while baking so it doesn’t get soggy.

Bake It Up:

Put the pie on the middle rack and bake for 25 to 30 minutes until the pastry is puffed, golden, and flaky. Watch the crust so it doesn’t brown too much.

Let It Cool and Serve:

Give the pie a few minutes to rest before cutting. This lets the gravy set a bit, making it easier to slice and enjoy warm for the best taste and texture.

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One of my favorite things about this dish is how the whole house smells like warm pastry and spiced sausage when it bakes. It always draws the family in with big smiles.

Storing Tips

Leftovers stay good in the fridge for up to three days. Warm slices in the oven at 350 degrees Fahrenheit for about ten minutes to keep the crust crisp. You can also freeze the unbaked pie wrapped tightly for up to a month, then bake it straight from the freezer adding a bit more time.

Swaps and Changes

You can switch pork sausage for turkey to make it leaner. Need a dairy-free version? Try plant milk like oat and thicken gravy with cornstarch. Fresh chopped sage works well instead of ground for a brighter herb taste.

Serving Ideas

This goes great with a fresh green salad or steamed veggies for balance. Add tangy pickles or hot sauce on the side if you want a flavor kick. Finish off with black coffee or iced tea for a nice touch.

Background Info

Sausage gravy is a classic comfort dish from the South, usually served on biscuits for breakfast. This puff pastry version puts a fresh spin on it with a crunchy crust, making it great for brunch or cozy dinners any day.

Common Questions

→ What kind of sausage is best here?

Go with mild or medium ground pork sausage so it mixes nicely with the gravy without taking over.

→ Can I make the gravy before baking?

Definitely. Making the gravy ahead and putting it together right before baking saves time and lets the flavors come together.

→ How do I keep the puff pastry flaky after cooking?

Keep the pastry cool until you pop it in the oven and handle it gently to keep those crisp layers intact.

→ What’s a good swap if I don’t have ground sage?

Dried thyme or marjoram works well and gives a similar earthy, fresh taste.

→ Why do I need to make cuts in the top layer of pastry?

Those slits let steam out when baking so the crust doesn’t get soggy and stays nice and crisp.

→ Can I add veggies to the filling?

Sure! Throw in sautéed mushrooms or caramelized onions for some extra flavor and texture.