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Sausage Gravy Puff Pie

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Sausage Gravy Puff Pie is a savory and comforting breakfast or brunch dish, made with layers of flaky puff pastry and rich sausage gravy. It’s a twist on the classic biscuit and gravy, perfect for any occasion.

Ingredients

  • 1 package puff pastry sheets
  • 1 lb. breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt to taste
  • 1 cup shredded cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the puff pastry on a lightly floured surface. Line a pie dish or a baking pan with one sheet of the puff pastry, trimming any excess around the edges. Set aside.
  3. In a large skillet over medium heat, cook the sausage until browned, breaking it apart into small pieces as it cooks.
  4. Once the sausage is cooked through, sprinkle the flour over the meat and stir to combine. Let the flour cook for about 1-2 minutes to eliminate the raw taste.
  5. Slowly pour in the milk, stirring constantly to avoid lumps. Continue stirring as the mixture thickens, which should take about 5-7 minutes. Add garlic powder, onion powder, black pepper, cayenne, and salt to taste. If the gravy gets too thick, add a little extra milk to reach your desired consistency.
  6. Once the gravy has thickened, pour it into the puff pastry-lined dish.
  7. Top with the second sheet of puff pastry, pressing around the edges to seal it. Cut a few slits in the top to allow steam to escape while baking.
  8. Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and crisp.
  9. If desired, sprinkle shredded cheese on top of the pie in the last 5 minutes of baking to melt and create a cheesy crust.
  10. Let the pie cool for 5-10 minutes before slicing and serving.

Notes

  • Store leftover sausage gravy puff pie in an airtight container in the refrigerator for up to 3 days.
  • For a vegetarian option, use a plant-based sausage or sautéed mushrooms instead of meat.
  • This recipe can be made ahead of time by assembling and refrigerating for up to 24 hours before baking.
  • To make it gluten-free, use gluten-free puff pastry and flour alternatives like cornstarch or rice flour.

Nutrition

Find it online: https://deliciousyum.com/sausage-gravy-puff-pie/