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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Southern-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 3g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg
