I wrap rich, creamy sausage gravy inside flaky puff pastry for a comforting, savory pie that shines at breakfast, brunch, or a cozy dinner.
Why You’ll Love This Recipe
I love this recipe because it transforms a classic Southern favorite—biscuits and sausage gravy—into something show‑stopping and hands‑off. The puff pastry gives it elegance, while the sausage gravy keeps it deeply satisfying. It’s versatile (breakfast, brunch, or dinner), easy to assemble with pantry staples, and makes a memorable centerpiece.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb breakfast sausage
¼ cup all‑purpose flour
2 cups whole milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground sage
½ teaspoon crushed red pepper flakes (optional)
1 package puff pastry, thawed (2 sheets)
Directions
Preheat the oven to 375 °F (190 °C).
In a large skillet over medium heat, cook the sausage, breaking it into small crumbles, until browned and cooked through (about 7–8 minutes).
Sprinkle the flour over the cooked sausage and stir thoroughly to form a roux. Let it cook 1–2 minutes to eliminate raw flour taste.
Gradually pour in the milk while stirring constantly, raising heat so the mixture comes to a gentle boil, then reduce to a simmer. Stir until gravy thickens, about 4–5 minutes.
Season with salt, black pepper, sage, and (if using) red pepper flakes. Taste and adjust seasoning as needed.
Roll out one sheet of puff pastry on a lightly floured surface and fit it into a 9‑inch pie dish (leaving overhang).
Pour the slightly cooled sausage gravy into the pastry‑lined dish, distributing it evenly.
Roll out the second puff pastry sheet, place it over the filling, trim excess, and crimp edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Place the pie in the oven and bake 25–30 minutes, or until the pastry is puffed and golden brown and the gravy is bubbling at edges.
Let the pie rest for 10 minutes before slicing to help the filling set and avoid spillover.
Servings and timing
Serves: about 6
Prep time: ~15–20 minutes
Cook / bake time: ~25–30 minutes
Total time: ~40–50 minutes
Variations
Add shredded sharp cheddar or pepper jack into the gravy for extra richness.
Use spicy sausage or add more red pepper flakes for heat.
Stir in sautéed onions, mushrooms, or spinach for extra flavor and texture.
Use turkey or vegetarian sausage as a lighter alternative.
Make individual mini puff‑pie versions in ramekins for personal servings.
storage/reheating
Store leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a preheated 350 °F (175 °C) oven until heated through (this helps preserve crisp pastry). Avoid microwaving, which may make the crust soggy.
FAQs
1. How can I keep the pastry crisp and flaky?
I make sure the puff pastry is well chilled before baking. I also avoid over‑sogginess by letting the gravy cool slightly before assembling, and by giving the pie a 10‑minute rest after baking so the filling sets.
2. Can I make this ahead of time?
Yes — I can prepare the sausage gravy in advance (store in fridge for up to 2 days) or assemble the full pie and refrigerate overnight (add ~10 extra minutes to bake time).
3. What if I don’t have puff pastry?
You can use a pie crust, biscuits, or even phyllo dough, though the texture will differ. Puff pastry gives the flakiest, most dramatic result.
4. Can I freeze the pie?
I can freeze a fully assembled, unbaked pie (wrapped tightly) for up to 1 month. When ready to bake, I thaw overnight in the fridge and bake, adding a bit of extra time if needed.
5. How do I know the gravy is thick enough?
When the gravy coats the back of a spoon and doesn’t run off immediately, it’s ready. As it cools slightly and bakes in the pie, it will firm up more.
Conclusion
This Sausage Gravy Puff Pie brings together the heartiness of sausage gravy and the elegance of flaky pastry. I love its versatility, ease of preparation, and wow factor when it comes out of the oven golden and bubbling. It’s a comforting dish that feels both classic and new — and always disappears fast at my table.
Sausage Gravy Puff Pie wraps creamy, seasoned sausage gravy in golden, flaky puff pastry for a comforting dish that works for breakfast, brunch, or a cozy dinner. It’s a savory twist on a Southern classic that’s both elegant and hearty.
Total Time:50 minutes
Yield:6 servings
Ingredients
1 lb breakfast sausage
¼ cup all-purpose flour
2 cups whole milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground sage
½ teaspoon crushed red pepper flakes (optional)
1 package puff pastry, thawed (2 sheets)
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium heat, cook sausage until browned and cooked through, about 7–8 minutes.
Sprinkle flour over sausage and stir well to form a roux. Cook 1–2 minutes.
Gradually pour in milk, stirring constantly. Bring to a boil, then reduce to simmer until thickened, about 4–5 minutes.
Season with salt, pepper, sage, and optional red pepper flakes. Let cool slightly.
Roll out one puff pastry sheet and fit into a 9-inch pie dish, leaving overhang.
Pour cooled sausage gravy into crust and spread evenly.
Roll out second puff pastry sheet and lay over filling. Trim excess and crimp edges to seal. Cut a few slits in top for steam.
Bake for 25–30 minutes until golden and bubbling.
Let rest for 10 minutes before slicing and serving.
Notes
Add shredded cheddar or pepper jack to gravy for richness.
Use spicy sausage or extra red pepper flakes for heat.
Mix in sautéed onions, mushrooms, or spinach.
Substitute turkey or vegetarian sausage for a lighter version.
Make mini pies using ramekins for individual servings.
