Sausage Gravy Puff Pie

Ingredientai

For the Gravy Filling1

lb ground sausage

¼ cup all-purpose flour

2 cups milk

1 tsp salt

½ tsp black pepper

½ tsp ground sage

½ tsp crushed red pepper flakes (optional, for heat)

For the Crust

1 package puff pastry, thawed (2 sheets)

Nurodymai

Cook the Sausage:In a large skillet over medium heat, brown the sausage until fully cooked and crumbled. Don’t drain the fat — it flavors the gravy! Make the Gravy:Sprinkle flour over the sausage and stir well. Cook for 2 minutes to eliminate the raw flour taste.Gradually pour in the milk while stirring constantly. Increase heat to medium-high and bring to a gentle boil.Reduce to low heat and simmer for about 5 minutes, or until thickened.Season with salt, pepper, sage, and red pepper flakes (if using). Remove from heat. Prepare the Pie Base:Preheat your oven to 375°F (190°C).Roll out one sheet of puff pastry and gently press it into a 9-inch pie dish, allowing the edges to hang over slightly. Fill the Pie:Pour the sausage gravy mixture into the pastry-lined dish and spread evenly. Top & Seal:Roll out the second sheet of puff pastry and lay it over the pie. Trim excess dough and crimp the edges to seal.Cut a few slits in the top for steam to escape. Bake:Place the pie on the middle rack and bake for 25–30 minutes, or until the crust is golden and puffed. Cool & Serve:Let the pie rest for 5 minutes before slicing. Serve warm — great on its own or with a side salad or roasted veggies! See less