Description
This Sausage Gravy Puff Pie recipe transforms a classic breakfast dish into a comforting and satisfying savory pie. Flaky puff pastry encases a creamy, flavorful sausage gravy, making it perfect for brunch, lunch, or a cozy dinner. It’s easy to make and sure to impress!
Ingredients:
→ Filling Ingredients
- 1 lb sausage
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional)
→ Pastry
- 1 package puff pastry, thawed
Preparation:
Step 1: In a large skillet, cook the sausage over medium heat until browned, breaking it into smaller pieces.
Step 2: Sprinkle the flour over the cooked sausage, stirring to coat evenly. Cook for 2 minutes, then gradually pour in the milk, stirring constantly. Increase heat to medium-high until the mixture begins to boil. Reduce to a simmer and cook until thickened, about 5 minutes. Season with salt, black pepper, and sage.
Step 3: Preheat your oven to 375°F (190°C).
Step 4: Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, allowing excess pastry to hang over the edges. Spread the sausage gravy evenly over the pastry-lined dish. Roll out the second puff pastry sheet and place it on top. Trim excess pastry and crimp the edges to seal. Cut small slits in the top crust for ventilation.
Step 5: Place the pie on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the pastry is golden brown and flaky.
Why you’ll love this recipe
This recipe is a delightful twist on classic comfort food. The combination of savory sausage gravy and flaky puff pastry creates a satisfying and delicious meal that’s perfect for any occasion. It’s easy to customize with your favorite seasonings and requires minimal effort to prepare, making it a go-to recipe for busy weeknights or weekend brunches.
Serving Suggestions:
- Serve warm with a side of fresh fruit for a balanced meal.
- Pair with a simple green salad for a light and refreshing contrast.
- Offer a dollop of sour cream or a sprinkle of fresh parsley as a garnish.
Tips:
- For a richer flavor, use a high-quality sausage with a good amount of fat.
- Ensure the puff pastry is properly thawed but still cold to achieve the best rise and flakiness.
- If the crust starts to brown too quickly, tent the pie with aluminum foil during the last 10 minutes of baking.
- To make ahead, prepare the sausage gravy and store it in the refrigerator for up to 2 days. Assemble the pie just before baking.
Preparation Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Nutrition Information: (per serving, approximate) Note: Nutritional information can vary based on specific ingredients and portion sizes.
- Calories: 450
- Protein: 20g
- Sodium: 800mg
Conclusion
The Sausage Gravy Puff Pie is a delightful, savory dish that brings a comforting twist to traditional flavors. Its flaky crust and creamy filling make it a crowd-pleaser for any meal. With its ease of preparation and customizable ingredients, this recipe is sure to become a family favorite. Enjoy the warmth and satisfaction this pie brings to your table!
Questions and Answers about this recipe:
Q1: Can I use a different type of sausage? A: Absolutely! Feel free to use any type of sausage you prefer, such as Italian sausage, chorizo, or even a vegetarian sausage substitute. Just make sure to adjust the seasonings accordingly to complement the flavor of the sausage.
Q2: Can I make this pie ahead of time? A: Yes, you can prepare the sausage gravy ahead of time and store it in the refrigerator for up to 2 days. Assemble the pie just before baking for the best results.
Q3: What if I don’t have a 9-inch pie dish? A: You can use a similar-sized baking dish or even a cast-iron skillet. Just adjust the baking time as needed to ensure the crust is golden brown and the filling is heated through.
Q4: Can I add vegetables to the gravy? A: Certainly! Adding vegetables like chopped onions, bell peppers, or mushrooms can enhance the flavor and nutritional value of the gravy. Sauté them along with the sausage before adding the flour and milk.
Q5: How do I prevent the bottom crust from getting soggy? A: To prevent a soggy bottom crust, make sure the puff pastry is properly thawed but still cold before assembling the pie. You can also blind bake the bottom crust for about 10 minutes before adding the filling to help it crisp up.
