Here’s how to make it perfectly 👇
🥧 Sausage Gravy Puff Pie
🧈 Ingredients
For 4–6 servings
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1 sheet puff pastry, thawed (store-bought or homemade)
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1 lb (450g) breakfast sausage (mild or spicy)
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3 tbsp butter
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¼ cup (30g) all-purpose flour
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2 cups (480ml) whole milk (warm)
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½ tsp black pepper
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½ tsp salt (adjust to taste)
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½ tsp crushed red pepper flakes (optional)
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½ tsp garlic powder or onion powder (optional, for depth)
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1 egg + 1 tbsp water (egg wash)
👩🍳 Instructions
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Preheat oven:
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400°F (200°C).
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Grease a 9-inch pie dish, deep skillet, or small casserole dish.
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Cook the sausage:
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In a skillet, cook sausage over medium heat, breaking it apart until browned and cooked through.
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Remove with a slotted spoon and set aside, leaving about 2 tbsp of fat in the pan.
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Make the gravy:
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Add butter to the pan drippings. Once melted, whisk in flour to form a roux.
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Cook 1–2 minutes until lightly golden.
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Gradually whisk in warm milk, stirring constantly until thick and smooth.
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Season with salt, pepper, and any optional seasonings.
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Stir the sausage back in. The mixture should be creamy and thick — like classic biscuits & gravy consistency.
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Assemble the pie:
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Pour the sausage gravy into your prepared baking dish.
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Roll out the puff pastry slightly to fit over the top.
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Lay the pastry over the filling, tucking the edges down around the sides of the dish.
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Cut 3–4 small slits in the top to vent steam.
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Brush with egg wash for that shiny golden crust.
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Bake:
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Bake 20–25 minutes, until puff pastry is golden brown and crisp.
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Serve:
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Let rest for 5–10 minutes before cutting.
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Serve warm — the filling will be creamy and savory under that flaky crust.
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🍴 Serving Ideas
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Breakfast/brunch: Serve with scrambled eggs or fruit on the side.
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Dinner: Pair with a green salad or roasted veggies.
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Extra flavor: Add a layer of shredded cheddar cheese between the gravy and puff pastry before baking.
💡 Tips for Success
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Don’t overfill — puff pastry can bubble and overflow if the filling is too high.
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You can use half sausage + half bacon for an even smokier flavor.
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Make ahead: Cook the sausage gravy up to 2 days in advance and refrigerate. Assemble and bake when ready to serve.
Would you like me to write a mini version (like handheld sausage gravy puff pastries or “pop-tart” style pockets)? They’re great for parties or meal prep!
