In a large skillet over medium heat, brown the sausage until fully cooked, breaking it up into crumbles. Don’t drain all the grease — leave about 1 tablespoon in the pan.
Add butter and stir until melted. Sprinkle in flour and cook for 1–2 minutes, stirring constantly to make a roux.
Slowly whisk in warm milk, a little at a time, until the mixture thickens into a smooth, creamy gravy. Season with salt, black pepper, red pepper flakes, and garlic powder. Set aside to cool slightly.
2. Prepare the Puff Pastry
Preheat oven to 400°F (200°C). Unfold puff pastry onto a lightly floured surface. Roll it out slightly to even the edges. Cut into two equal rectangles (for top and bottom crusts).
Place one rectangle on a parchment-lined baking sheet.
3. Assemble the Pie
Spoon the cooled sausage gravy onto the center of the pastry, leaving about 1 inch of border on all sides. Brush the border with beaten egg, then place the second pastry rectangle on top.
Press the edges together with a fork to seal, and cut a few small slits on top for steam to escape. Brush the top with remaining egg wash.
4. Bake
Bake for 20–25 minutes, or until puffed and golden brown. Let it rest for about 10 minutes before slicing — the filling will be beautifully creamy and thick inside.
🍽️ Serving Suggestions
Serve warm with a side of scrambled eggs, hash browns, or fresh fruit.
Drizzle with a bit of extra gravy if you saved some on the side (highly recommended!).
A sprinkle of chopped chives or parsley makes it look extra fancy.
💡 Tips
For extra richness, add ½ cup shredded cheddar to the sausage gravy before assembling.
You can make these as individual hand pies instead of one big pie — just cut the puff pastry into squares and fold over.
Use homemade biscuit dough instead of puff pastry for a heartier, old-fashioned version.
Would you like me to give you a breakfast-style version next — like Cheesy Sausage Gravy Puff Squares with Eggs on Top?
