Sausage Gravy Puff Pie: The Cozy Comfort Bake You Didn’t Know You Needed
This puff pie takes everything you love about Southern-style biscuits and gravy and wraps it in flaky puff pastry. Comforting, aromatic, and surprisingly quick—this might become your new go-to comfort bake.
Equipment
- Large Skillet
- Baking sheet
Ingredients
Sausage Gravy
- 1 lb breakfast sausage savory, aromatic base
- 1/4 cup all-purpose flour thickens gravy
- 2 cups whole milk rich and velvety
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground sage
- 1/2 tsp red pepper flakes optional
Puff Pastry
- 1 package puff pastry (2 sheets), thawed flaky, buttery layers
Instructions
- Heat a large skillet over medium. Add the breakfast sausage and break it apart with a spatula. Cook until browned, about 7–8 minutes.
- Sprinkle flour over the cooked sausage and stir until the sausage is evenly coated and the flour absorbs the fat.
- Slowly pour in the milk while stirring to avoid lumps. Add salt, pepper, sage, and red pepper flakes. Simmer for 4–5 minutes until thickened.
- Lay thawed puff pastry sheets on a lightly floured surface. For a large pie, press sheets together; for individual pies, cut into squares or circles.
- Spoon hot sausage gravy into the center of the pastry. Leave a 1/2-inch border to prevent leaking. Fold pastry over or top with another sheet, crimping edges with a fork.
- Transfer to a lined baking sheet and bake at 400°F (204°C) for 18–22 minutes, until deep golden and flaky.
- Let rest for 5 minutes before serving to allow the gravy to set.
Notes
Try adding a pinch of smoked paprika, fresh thyme, or a layer of cheddar for extra richness.