This Sausage Gravy Puff Pie is a flaky, golden, and comforting baked dish that brings together the best of breakfast and pastry. Crispy sausage gravy is nestled inside a buttery puff pastry crust for a rich, savory pie that’s perfect for brunch, lunch, or even dinner.
Think: sausage gravy meets pot pie—only better!
Why You’ll Love This Recipe:
- 🧈 Flaky Perfection: Puff pastry gives a crisp, golden crust with minimal effort.
- 🍓 Hearty Sausage Gravy: Rich, creamy, and full of Southern flavor.
- ⏱️ Quick & Easy: No rolling or crimping needed—just layer and bake!
- 🥣 One-Dish Meal: Serve warm as-is or with a side salad for balance.
- 🎉 Great for Sharing: Perfect for family breakfasts, potlucks, or weekend brunches.
Ingredients (Makes 6–8 servings):
For the Sausage Gravy Filling:
- 1 lb breakfast sausage , loose or ground
- ¼ cup all-purpose flour (for thickening)
- 2 cups whole milk (or 2% for lighter version)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground sage
- ½ tsp crushed red pepper flakes (optional, for heat lovers)
For the Pastry:
- 1 package frozen puff pastry , thawed (about 9 oz per sheet)
- 1 egg, beaten (for egg wash – optional but recommended for shine)
Instructions:
Step 1: Cook the Sausage Gravy
In a skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small pieces as it cooks.
Drain excess fat if desired, then sprinkle in the flour , stirring well to coat the meat—it will act as a thickener.
Cook for 2 minutes , stirring constantly.
Gradually pour in the milk , stirring constantly to avoid lumps.
Increase the heat to medium-high and bring to a gentle boil.
Once boiling, reduce heat and let simmer for 5 minutes , stirring often, until thickened and bubbly.
Season with:
- Salt
- Black pepper
- Ground sage
- Red pepper flakes (optional)
Set aside to cool slightly before filling the pie.
Step 2: Preheat Oven
Preheat your oven to 375°F (190°C) while preparing the pie.
Step 3: Line the Pie Dish
Roll out one sheet of puff pastry and gently press it into a 9-inch pie dish , allowing about an inch of overhang around the edges.
Trim any excess dough from the sides and set the second sheet aside for the top.
Step 4: Fill the Pie
Pour the warm sausage gravy into the prepared puff pastry-lined dish.
Spread evenly with a spoon.
Step 5: Top with Second Crust
Roll out the second sheet of puff pastry and place it over the top of the pie.
Trim and crimp the edges to seal.
Cut a few small slits on the top to allow steam to escape during baking.
Step 6: Bake Until Golden
Brush the top crust with a bit of egg wash (optional) for a glossy finish.
Place the pie on the middle rack and bake for 25–30 minutes , or until the pastry is golden brown and puffed.
Let cool for 5–10 minutes before slicing for easier serving.
Step 7: Slice and Serve Warm
Serve warm straight from the pie plate.
Perfect on its own or with a side of scrambled eggs, grits, or roasted vegetables.
Tips for Success:
- 🔪 Don’t Overfill: Leave some room at the top to prevent overflow while baking.
- 🧈 Use Cold Hands: When working with puff pastry, keep everything chilled for best rise.
- 🥄 Make Ahead Option: Assemble unbaked pie and refrigerate overnight—bake just before serving.
- 🥣 Dairy-Free Version: Use plant-based milk and vegan puff pastry for a dairy-free adaptation.
- ❄️ Freeze for Later: Wrap cooled pie tightly and freeze for up to 2 months—reheat in oven for best results.
Serving Suggestions:
- Pair with a dollop of sour cream or Greek yogurt for extra richness.
- Drizzle with hot sauce or honey mustard for a flavor twist.
- Great for grab-and-go breakfasts or late-night comfort food.
Nutritional Information (per slice, serves 6):
(Without egg wash)
- Calories: ~350 kcal
- Protein: ~10g
- Carbohydrates: ~25g
- Fat: ~22g
- Fiber: ~1g
- Sugar: ~3g
This Sausage Gravy Puff Pie is a creative and indulgent way to enjoy a classic Southern favorite in handheld form. With its crispy, golden crust and savory sausage gravy center—it’s a breakfast or dinner staple you’ll want to make again and again.
So go ahead and give this recipe a try… because once you bite into that flaky crust—you’re hooked!
