Sausage Gravy Puff Pie (Print Version)
# Ingredients:
→ Pastry
01 -
1 sheet puff pastry, thawed
→ Sausage Gravy Filling
02 -
450 g breakfast sausage (pork or turkey)
03 -
28 g butter
04 -
32 g all-purpose flour
05 -
480 ml whole milk
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
2.5 ml garlic powder (optional)
09 -
1.25 ml crushed red pepper flakes (optional)
→ Assembly
10 -
1 egg, beaten (for egg wash)
# Instructions:
01 -
Set the oven to 200°C. Allow to fully preheat before baking.
02 -
In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Retain some rendered fat in the pan, draining only if there is excessive grease.
03 -
Add butter to the browned sausage in the skillet. Sprinkle flour over the mixture and cook, stirring continuously, for 1 to 2 minutes.
04 -
Gradually pour in the milk while whisking constantly. Maintain gentle heat, stirring, until the mixture thickens, approximately 5 to 7 minutes. Season with salt, black pepper, garlic powder, and crushed red pepper flakes as desired. Remove from heat and let cool slightly.
05 -
If needed, gently roll out the puff pastry to fit the pie dish or skillet. Line the baking dish with the pastry, pressing it into the edges.
06 -
Spoon the cooled sausage gravy evenly over the lined pastry. Fold over the edges or, if using a second sheet, place it on top and seal the edges by pressing. Cut small slits in the top layer to allow steam to escape.
07 -
Brush the pastry surface with the beaten egg to ensure an even golden finish.
08 -
Bake in the preheated oven for 25 to 30 minutes until the pastry is puffed and deeply golden.
09 -
Allow the pie to cool for 5 minutes after baking. Slice and serve warm.
# Notes:
01 -
Allow the gravy to cool slightly before filling the pastry to prevent a soggy crust.
02 -
For added flavor, incorporate sautéed onions, mushrooms, or spinach into the sausage mixture.