Sausage Gravy Puff Pastry (Print Version)

# Ingredients:

→ Sausage Gravy Filling

01 - 500 g breakfast sausage
02 - 2 tablespoons unsalted butter
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 60 g all-purpose flour
06 - 720 ml whole milk
07 - 120 ml heavy cream (optional)
08 - 1 teaspoon salt
09 - 1 teaspoon ground black pepper
10 - 0.5 teaspoon paprika (optional)
11 - 0.5 teaspoon dried thyme or dried sage (optional)

→ Pastry & Finishing

12 - 2 sheets puff pastry, thawed
13 - 1 egg, beaten
14 - 1 tablespoon milk or cream, for egg wash
15 - Fresh parsley or chives, finely chopped (optional)
16 - Extra cracked black pepper (optional)
17 - Grated cheddar or Parmesan cheese (optional)

# Instructions:

01 - Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and fully cooked. Transfer sausage to a bowl and set aside.
02 - Reduce heat to medium. Add unsalted butter to the skillet. Once melted, add finely chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle all-purpose flour over the onion and garlic. Stir continuously, allowing the flour to absorb the fat and form a roux, about 1-2 minutes.
04 - Gradually pour in warm whole milk and heavy cream (if using), whisking to avoid lumps. Cook, stirring, until the mixture thickens and becomes smooth, 4-5 minutes.
05 - Return the browned sausage to the skillet. Season with salt, black pepper, paprika, and thyme or sage if desired. Simmer for an additional 2-3 minutes. Remove from heat and allow the filling to cool slightly.
06 - Preheat oven to 200°C. Line a deep pie dish or baking dish with one sheet of puff pastry, pressing gently to fit and trimming excess as needed.
07 - Spoon the cooled sausage gravy evenly into the pastry-lined dish. If desired, sprinkle with grated cheddar or Parmesan. Place the second puff pastry sheet over the filling, trim excess, and crimp edges to seal. Cut several small slits in the top to allow steam to escape.
08 - Whisk together one beaten egg with one tablespoon milk or cream. Brush the surface of the pastry with the egg wash for a glossy, golden finish.
09 - Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
10 - Allow the pie to rest for 10 minutes before slicing. Garnish with fresh parsley, chives, or extra black pepper if desired. Serve warm.

# Notes:

01 - Cool the sausage gravy filling before assembling to prevent a soggy pastry base.
02 - Ventilation slits in the pastry allow steam to escape and keep the pastry crisp.
03 - An egg wash ensures a deep golden, glossy crust.
04 - Use high-quality, all-butter puff pastry for the best flaky texture.
05 - For a breakfast variation, add scrambled eggs and cheddar to the filling before baking.
06 - Substitute mushrooms for sausage to create a vegetarian alternative.

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