Tips for Success
Use fully thawed puff pastry and let it come to room temperature for easier handling. Don’t overcook the gravy before baking; it will thicken more in the oven. Vent the top of the pie with a few slits to allow steam to escape and ensure a flaky crust. Let the pie rest for 5–10 minutes before slicing to help it set.
Ingredients
1 sheet puff pastry, thawed
1 lb ground breakfast sausage
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
Salt and black pepper to taste
1/4 tsp garlic powder (optional)
1/4 tsp crushed red pepper flakes (optional)
1 egg, beaten (for egg wash)
Directions
Preheat oven to 400°F. In a large skillet, cook sausage over medium heat until browned and cooked through. Do not drain the fat. Add butter to the skillet and melt. Stir in flour to make a roux, cooking for 1–2 minutes. Slowly whisk in milk and stir until gravy thickens, about 4–5 minutes. Season with salt, pepper, garlic powder, and red pepper flakes if using. Remove from heat and let cool slightly. Roll out puff pastry to fit your pie dish. Lay it into the dish, fill with sausage gravy, and fold over edges or top with another layer of pastry. Brush top with egg wash. Cut small slits in the top to vent. Bake for 25–30 minutes, until golden brown. Let rest before slicing and serving.
Additional Tips or Variations
Try adding shredded cheddar or pepper jack cheese to the sausage gravy for a cheesy version. Swap out the sausage for cooked bacon or a mix of both. For a vegetarian option, use plant-based sausage and vegetable broth. You can also make individual hand pies using the same filling for a grab-and-go version.