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.
- 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
