Sausage Puff (Print-Friendly Version)
# What You'll Need:
→ Filling
01 -
1 lb ground pork sausage
02 -
2 cups whole milk
03 -
1/4 cup plain flour
04 -
1 teaspoon salt
05 -
1/2 teaspoon dried sage
06 -
1/2 teaspoon cracked black pepper
07 -
1/2 teaspoon red chili flakes, if you like a kick
→ Pastry
08 -
1 pack thawed puff pastry sheets
# Step-by-Step Directions:
01 -
After baking, wait a bit so it’s not too hot. Slice and enjoy it warm.
02 -
Put the pie in the middle rack of your oven. Bake for 25 to 30 minutes until the crust turns golden and crispy.
03 -
Lay the second sheet of pastry over the sausage mix. Trim the edges and press them tight. Cut tiny slits on top so steam can escape.
04 -
Turn your oven on to 375°F (190°C). Roll out a puff pastry sheet and press it inside a 9-inch pie dish, letting some pastry hang over the edges.
05 -
Sprinkle flour over the browned sausage and stir it well. Cook it for a couple of minutes, then slowly add the milk while stirring. Turn the heat up a bit till it bubbles, then drop the heat and let it thicken for about 5 minutes. Mix in salt, black pepper, sage, and chili flakes if you want.
06 -
Cook the sausage in a large pan on medium heat. Break the meat into small pieces while it cooks until it’s browned nicely.
# Helpful Notes:
01 -
Make sure sausage is fully cooked before adding flour so it doesn’t taste raw. Keep the puff pastry cold to keep it nice and flaky.