Sausage-Gravy-Biscuit-Pie (Print Version)
Ingredients:
01 -
1 lb sausage.
02 -
2 cups milk.
03 -
1/4 cup all-purpose flour.
04 -
1 teaspoon salt.
05 -
1/2 teaspoon black pepper.
06 -
1/2 teaspoon ground sage.
07 -
1/2 teaspoon crushed red pepper flakes (optional for a spicy kick).
08 -
1 package of puff pastry, thawed (or homemade if you prefer).
Instructions:
01 -
Cook the sausage in a large skillet over medium heat until browned, breaking it up into smaller pieces as it cooks. Sprinkle the flour over the cooked sausage, stirring it in, and let it cook for about 2 minutes. Gradually pour in the milk while stirring constantly. Increase the heat to medium-high until the mixture comes to a boil. Reduce the heat and let it simmer until the gravy thickens, about 5 minutes. Season with salt, pepper, and sage.
02 -
Preheat your oven to 375°F (190°C).
03 -
Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, allowing some overhang around the edges. Pour the sausage gravy into the pastry-lined dish, spreading it evenly. Roll out the second sheet of puff pastry and place it over the top of the sausage gravy. Trim any excess pastry and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
04 -
Place the pie on the middle rack of your preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky.
05 -
Let the pie cool for a few minutes before slicing. Serve warm and enjoy the hearty layers of sausage, gravy, and flaky pastry.