I love this Sausage Gravy Puff Pie for its perfect mix of flaky puff pastry and rich, creamy sausage gravy—it’s comfort food that feels both indulgent and elegant.
Why You’ll Love This Recipe
I appreciate how this dish combines savory breakfast flavors in an impressive yet surprisingly easy format. With minimal effort, I get the crisp layers of pastry wrapped around hearty sausage gravy—delicious for brunch, lunch, or dinner. It’s a total crowd-pleaser with a gourmet twist!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Puff pastry sheets (usually two, thawed)
-
Ground breakfast sausage
-
Butter
-
All-purpose flour
-
Milk (whole or 2%)
-
Chicken or vegetable broth (optional for thinner gravy)
-
Salt and freshly ground black pepper
-
Optional: sage or thyme
-
Egg (for egg wash)
Directions
-
I preheat the oven to the temperature recommended on the puff pastry package (usually around 400 °F / 200 °C).
-
In a skillet over medium heat, I cook the sausage, breaking it into crumbles until fully browned and cooked through.
-
I push the sausage to one side, melt butter on the other side of the skillet, then sprinkle in flour to form a roux—stirring constantly for about a minute.
-
I whisk in milk (and broth if I want a creamier, lighter gravy), simmering until the mixture thickens.
-
I season the gravy with salt, pepper, and optional sage or thyme, then stir in the cooked sausage. I let it cool slightly.
-
I roll one sheet of puff pastry onto a parchment-lined baking sheet, spoon the sausage gravy into the center, leaving a border around the edges.
-
I top with the second puff pastry sheet, pressing the edges to seal and forming a neat border; I trim any excess dough.
-
I brush the top with beaten egg and score a few decorative slits in the pastry to allow steam to escape.
-
I bake until the pastry is deep golden brown—about 20–25 minutes.
-
I let the pie rest for a few minutes before slicing and serving.
Servings and timing
I usually serve 4–6 portions depending on slice size. Prep takes around 15 minutes, and baking takes another 20–25 minutes—so it’s ready in about 40 minutes total.
Variations
-
I switch in spicy or maple-flavored sausage for extra flavor variations.
-
I add caramelized onions or sautéed mushrooms into the gravy for added texture and depth.
-
I stir in shredded cheddar or pepper jack cheese before filling for a cheesy twist.
-
I add a hit of heat by mixing in a bit of hot sauce or cayenne.
-
I make a mini version using small rounds of puff pastry for individual servings.
Storage/Reheating
I store leftovers in the fridge for up to 3 days, covered with foil. To reheat, I place slices in a preheated oven at 350 °F (175 °C) for about 10–15 minutes until the pastry is crisp and the filling is warmed through. I avoid the microwave so the crust doesn’t get soggy. It can also be frozen—wrapped tightly then baked from frozen for about 10 extra minutes.
FAQs
Can I use a gluten‑free puff pastry?
Yes—just choose a store-bought gluten‑free variety and check your sausage and flour are also gluten-free. Bake according to pastry package instructions.
Can I make it vegetarian?
Absolutely—I swap the sausage with vegetarian breakfast sausage or sautéed mushrooms, then continue with the gravy steps using butter and flour.
How can I make the pie smaller or larger?
I’ll halve the ingredients and use one pastry sheet for a smaller pie, or double everything to fill a larger rectangular sheet if I need more servings.
Can I prep ahead of time?
Definitely—I prepare the sausage gravy, cool it, and refrigerate it separately. When ready, I fill the pastries and bake. Alternatively, I assemble the pie and refrigerate it overnight—bake it straight from the fridge.
Is this suitable for freezing?
Yes—I freeze fully assembled but unbaked pies. When ready, I bake from frozen, adding about 10 extra minutes to the bake time until the pastry is golden and filling is hot.
Conclusion
I adore this Sausage Gravy Puff Pie—it’s a brilliant mash-up of flaky pastry and creamy sausage gravy with so much flavor and minimal fuss. It feels special yet is easy to pull together, making it a favorite for brunches or cozy weekend dinners. I hope it becomes a beloved recipe in your kitchen, just like it is in mine!

Sausage Gravy Puff Pie
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
A comforting and elegant pie made with flaky puff pastry filled with rich, creamy sausage gravy—perfect for brunch, lunch, or a cozy dinner.
- Total Time: 40 minutes
- Yield: 4–6 servings
Ingredients
- 2 sheets puff pastry, thawed
- 1 lb ground breakfast sausage
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (whole or 2%)
- 1/4 cup chicken or vegetable broth (optional, for thinner gravy)
- Salt and freshly ground black pepper to taste
- Optional: 1/2 tsp dried sage or thyme
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) or temperature indicated on puff pastry package.
- Cook sausage in a skillet over medium heat until browned and cooked through. Push to one side.
- Add butter to the empty side of skillet. Stir in flour to make a roux and cook for 1 minute.
- Whisk in milk (and optional broth), simmering until thickened. Stir in sausage and season with salt, pepper, and herbs. Let cool slightly.
- Roll out one puff pastry sheet onto a parchment-lined baking sheet. Spoon sausage gravy into the center, leaving a 1-inch border.
- Top with second puff pastry sheet, press edges to seal, and trim excess. Brush with egg wash and cut slits for steam.
- Bake 20–25 minutes until golden brown. Let rest 5 minutes before slicing and serving.
Notes
- Use spicy or maple sausage for flavor variety.
- Mix in caramelized onions, mushrooms, or cheese for extra richness.
- Add hot sauce or cayenne for heat.
- Make mini versions using smaller pastry rounds.
- Freeze unbaked pie and bake straight from frozen with added time.
- Author: liinaa
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 2g
- Sodium: 690mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 80mg