Sausage Gravy Puff Pie

Ingredients

Ground pork sausage – 1 pound

All-purpose flour – ¼ cup

Whole milk – 2 cups

Salt and freshly ground black pepper – to taste

Puff pastry sheet – 1 (thawed, if frozen)

Large egg – 1, beaten (for egg wash)

Fresh parsley – chopped, for garnish (optional)

Prepare oven and sausage:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large skillet, cook the ground sausage over medium heat until fully browned, breaking it into small crumbles with a wooden spoon.

Create the gravy base:

Sprinkle flour evenly over the cooked sausage and stir to coat.

Cook for 1–2 minutes to eliminate the raw flour taste.

Gradually pour in the milk, stirring constantly to form a smooth mixture.

Thicken the gravy:

Bring the mixture to a gentle simmer and cook for 5–7 minutes, or until the gravy thickens to your desired consistency.

Season with salt and pepper to taste.

Remove from heat and let cool slightly.

Assemble the pie:

On a lightly floured surface, roll out the puff pastry sheet to fit your baking sheet.

Transfer the pastry onto the prepared sheet.

Spoon the sausage gravy into the center, leaving space around the edges.

Fold the edges of the pastry over the filling to create a rustic border.

Bake:

Beat the egg in a small bowl and brush it over the pastry edges for a golden finish.

Bake for 25–30 minutes, or until the crust is puffed, golden, and flaky.

Cool and serve:

Remove from the oven and let the pie cool for a few minutes before slicing.

Garnish with chopped parsley if desired, and enjoy warm.