Sausage Puff Pie (Printable Version)
# What You'll Need:
→ Filling
01 -
1 pound ground pork sausage
02 -
2 cups whole milk
03 -
1/4 cup plain flour
04 -
1 teaspoon salt
05 -
1/2 teaspoon cracked black pepper
06 -
1/2 teaspoon dried sage
07 -
1/2 teaspoon red chili flakes (optional)
→ Pastry
08 -
1 pack thawed puff pastry sheets
# How to Make It:
01 -
Cook the sausage in a big pan on medium heat. Break it up into small chunks as it cooks till it’s nicely browned.
02 -
Sprinkle the flour on the cooked meat and stir to cover it well. Keep it cooking for a couple of minutes, then slowly pour in the milk while stirring. Turn the heat up a bit till it bubbles, then lower it and let it thicken for about 5 minutes. Stir in salt, pepper, sage, and if you want, the red flakes.
03 -
Heat the oven to 375°F (190°C). Roll one puff pastry sheet and press it into a 9-inch pie dish, letting some hang over the sides.
04 -
Spread the sausage gravy over the pastry in the dish. Roll out the second pastry sheet and lay it on top. Cut off extra around the edges and press them together well. Make some small cuts on top so steam can get out.
05 -
Set the pie on the center oven rack and bake for 25 to 30 minutes till the crust looks golden and flaky.
06 -
Give the pie some time to cool just a bit before you slice it. Best served warm.
# Additional Tips:
01 -
Make sure the meat is cooked all the way before adding flour so it doesn’t taste raw. Keep puff pastry cold to keep it flaky.