Sausage Gravy Puff Pie

Ingredients:
1 sheet puff pastry, thawed
1 lb (450 g) breakfast sausage (pork sausage or preferred type)
2 tbsp butter
1/4 cup all-purpose flour
2 cups whole milk (warm)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper (or more, to taste)
1/2 tsp salt (adjust depending on sausage saltiness)
1/4 tsp crushed red pepper flakes (optional, for a little heat)
1 egg (for egg wash, beaten with 1 tbsp water)


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Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cook sausage:
In a skillet over medium heat, cook sausage until browned and crumbled.
Remove sausage with a slotted spoon and set aside, leaving a little fat in the pan.


3. Make the gravy:
Add butter to the skillet. Once melted, whisk in flour to make a roux.
Slowly whisk in warm milk until smooth and thickened (about 5 minutes).
Stir in garlic powder, onion powder, salt, and pepper.
Add sausage back into the gravy, mix well, then remove from heat.


4. Prepare puff pastry:
Roll out puff pastry slightly on a floured surface.
Place half the sausage gravy mixture in the center (you may not need all of it—reserve extra for serving).
Fold pastry over into a pie or turnover shape (rectangle or square), sealing edges well with a fork.


5. Brush & bake:
Place pastry on the prepared baking sheet.
Brush with egg wash for golden color.
Bake 20–25 minutes, or until puffed and golden brown.


6. Serve:
Slice and serve warm, with extra sausage gravy spooned on top if desired.

✨ Tip: You can also make these into mini hand pies by cutting the puff pastry into squares, filling them, and baking—perfect for snacks or breakfast on the go!
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