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Dig into this flaky puff pastry creation loaded with smooth sausage gravy and a golden, crisp crust. It's warm and super shareable, guaranteed to keep everyone happy at breakfast or dinnertime.
I first whipped this up when I wanted something new for brunch, and my family immediately wanted it again at every gathering. There's something about the cozy sausage and creamy layers under pastry that just hits the spot.
Irresistible Ingredients
- 2 cups milk Whole milk brings out maximum creaminess, though you can use 2% if that’s what you have
- 1 package puff pastry thawed Go for all-butter if you can for extra flaky goodness
- 1/2 teaspoon crushed red pepper flakes optional Like it spicy? Toss in a sprinkle for a mild kick
- 1/2 teaspoon ground sage Delivers that warm, herbal note that pairs perfectly with sausage
- 1/2 teaspoon black pepper Freshly cracked is best, gives deeper flavor
- 1 teaspoon salt Boosts all the other flavors
- 1/4 cup all-purpose flour Gets things thick for that classic gravy vibe
- 1 pound sausage Choose a tasty pork sausage with good fat for juiciness
Simple Steps
- Let It Rest and Slice:
- Let your pie sit for a little while so it cuts easily. Scoop a warm piece to enjoy the creamy center at its best.
- Bake to Perfection:
- Bake in the center of your oven for 25–30 minutes until the top is golden brown and the pastry's puffed up. Watch the color so it doesn’t overdo it.
- Add the Gravy Filling and Cover:
- Spoon the sausage mixture over the base. Top with the other pastry sheet, trim edges, then gently squeeze the crusts together to seal. Make a few tiny vents on the top so steam gets out and everything stays crispy.
- Prep Puff Pastry and Oven:
- Heat your oven up to 375°F (190°C). Roll out a pastry sheet and tuck it into a 9-inch pie pan, with some dough hanging over the edge. This is your base layer.
- Cook Up the Gravy:
- Scatter flour over the browned sausage and mix it up. Let it cook a couple minutes so the raw flavor’s gone and the roux starts. Pour in milk slowly, stirring to dodge lumps. Heat up until it boils, then drop it to a simmer for about five more minutes till thick—add salt, pepper, and sage now so the flavors mix through.
- Sizzle the Sausage:
- Toss sausage into a big skillet on medium heat. Break it up with your spatula as it cooks down and gets brown and crumbly—this makes a tasty, savory base.
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The best part? While it bakes, the aroma of warm pastry and spiced sausage fills up the kitchen. Family can't help but wander in, all smiles.
Keeping It Fresh
Got leftovers? They'll keep in the fridge a good three days. To keep your crust crunchy, warm servings in a 350°F oven for ten minutes. You could also freeze your tightly wrapped uncooked pie up to a month. Bake straight from the freezer, just tack on some extra minutes.
Mix It Up
Swap turkey sausage for a lighter meal. For no dairy, go for a plant milk like oat and use cornstarch for thickening. Want fresher flavor? Chopped fresh sage does the job instead of ground.
How to Serve
Pair with a crisp green salad or some steamed veggies to even things out. Hot sauce or pickles make fun sides for an extra zing. A mug of black coffee or icy tea rounds everything off nicely.
Fun Facts
This southern comfort classic is usually served over biscuits for breakfast. Here, swapping in flaky pastry makes it a new kind of cozy for any meal—even a weeknight dinner.
Common Questions
- → Which sausage works best here?
Mild or medium pork sausage is the way to go so it blends well with the sauce without overpowering it.
- → Can I prepare the sauce before baking?
Yes! Making the sauce beforehand and assembling right before baking saves time and helps flavors mix well.
- → How do I keep the puff pastry crispy after cooking?
Keep the pastry cold until baking and handle it gently to keep those flaky layers from breaking down.
- → What’s a good alternative to ground sage?
Dried thyme or marjoram work great and give a similar fresh, earthy kick.
- → Why cut slits in the top pastry layer?
Those cuts let steam escape while baking so the crust stays crisp and doesn’t get soggy.
- → Can I add vegetables to the filling?
Absolutely! Toss in sautéed mushrooms or caramelized onions for some extra texture and flavor.