This savory puff pastry pie combines the bold, hearty flavors of sausage gravy with the flaky texture of golden crust for an unforgettable dish. Made with browned sausage cooked in creamy gravy and seasoned with sage and a hint of spice, it's nestled between two layers of buttery puff pastry. Simple to prepare, this dish is perfect for any mealtime—whether breakfast, brunch, or dinner.

Why You’ll Love This Recipe

I can prepare it in under an hour, making it ideal for busy days.
It uses simple ingredients that I usually have on hand.
The combination of flaky puff pastry and creamy sausage gravy offers a comforting and satisfying meal.
It's versatile enough for breakfast, brunch, or dinner, fitting any occasion.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound sausage
2 cups milk
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground sage
½ teaspoon crushed red pepper flakes (optional)
1 package puff pastry, thawed

Directions

Brown the Sausage: I cook the sausage in a large skillet over medium heat, breaking it into crumbles with a wooden spoon. This usually takes about 7 minutes until it's evenly browned.
Create the Roux: I sprinkle the flour over the cooked sausage, stirring continuously to coat every piece. I continue cooking for 2 minutes to eliminate the raw flour taste.
Develop the Gravy: Gradually, I pour in the milk while stirring constantly to prevent lumps. I increase the heat to medium-high and stir until the mixture comes to a gentle boil.
Season and Simmer: I reduce the heat to low and add salt, pepper, sage, and optional red pepper flakes. I let the gravy simmer for about 5 minutes, stirring occasionally until it thickens to a pudding-like consistency.
Prepare the Pastry: I roll out one sheet of puff pastry on a lightly floured surface to about 11 inches and gently transfer it to a 9-inch pie dish, pressing it into the corners and leaving an overhang around the edges.
Fill the Pie: I pour the warm sausage gravy into the pastry-lined dish, spreading it into an even layer.
Top with Second Pastry: I roll out the second pastry sheet to the same dimensions and carefully drape it over the filling. I trim any excess pastry, leaving about a 1-inch overhang, then fold and crimp the edges to seal.
Vent and Bake: I cut 4 to 5 small slits in the top pastry to allow steam to escape. I transfer the pie to a preheated 375°F (190°C) oven and bake for 25 to 30 minutes until the pastry is golden brown and flaky.
Cool and Serve: I let the pie cool for a few minutes before slicing. I serve it warm to enjoy the hearty layers of sausage, gravy, and flaky pastry.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Cheesy Delight: I sometimes add shredded cheddar cheese to the sausage gravy for an extra layer of flavor.
Herb Infusion: Incorporating fresh herbs like thyme or rosemary can enhance the aroma and taste.
Spicy Kick: For a spicier version, I use hot sausage or add more crushed red pepper flakes.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I cover the pie with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes until heated through.

FAQs

How do I keep the pastry flaky?

I ensure the puff pastry is cold before baking. This helps the layers expand and create a flaky texture.

Can I use homemade pastry instead?

Absolutely! Homemade puff pastry works beautifully if I have the time to prepare it.

What can I add for extra flavor?

I like adding garlic powder, shredded cheese, or a pinch of smoked paprika for a flavor boost.

Can this be made ahead of time?

Yes, I can prepare the pie ahead of time and refrigerate it. I bake it fresh when ready to serve.

What side dishes pair well with this pie?

Fresh fruit salad, roasted vegetables, or a light green salad complement the richness of the pie.

Conclusion

The Sausage Gravy Puff Pie is a comforting and hearty dish that brings together the savory flavors of sausage gravy and the flaky texture of puff pastry. Whether I'm serving it for breakfast, brunch, or dinner, it's always a hit. Its simplicity and versatility make it a go-to recipe in my kitchen.

Sausage Gravy Puff Pie

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Breakfast, Brunch, Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

Sausage Gravy Puff Pie is a savory, comforting dish made with creamy sausage gravy seasoned with sage and spices, all wrapped in flaky, golden puff pastry. Perfect for breakfast, brunch, or dinner, this easy-to-make pie is a delicious twist on a Southern classic.

Ingredients

1 pound sausage
2 cups milk
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground sage
½ teaspoon crushed red pepper flakes (optional)
1 package puff pastry, thawed

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Instructions

Brown sausage in a skillet over medium heat until cooked through (about 7 minutes).
Sprinkle flour over sausage, stir to coat, and cook for 2 minutes.
Gradually add milk, stirring constantly. Bring to a gentle boil.
Reduce heat, season with salt, pepper, sage, and red pepper flakes. Simmer for 5 minutes until thickened.
Roll out one sheet of puff pastry and press into a 9-inch pie dish.
Pour sausage gravy into the pie shell and spread evenly.
Roll out the second puff pastry sheet and place over the filling. Trim and crimp edges to seal.
Cut slits in the top to vent. Bake at 375°F (190°C) for 25–30 minutes until golden brown.
Let cool briefly before serving warm.

Notes

For a cheesy version, add 1 cup of shredded cheddar cheese to the gravy.
Use cold pastry to ensure flakiness.
Can be assembled ahead and baked when ready.
Store leftovers in the fridge for up to 3 days; reheat at 350°F for 15–20 minutes.