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Serving: Best enjoyed fresh from the oven for maximum flakiness. Pair with a light salad for brunch or serve alongside scrambled eggs for breakfast.
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Storage: Store leftovers in the refrigerator for up to 2 days. Reheat in the oven to maintain crisp pastry.
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Freezing: Assemble the pie without baking, wrap tightly, and freeze for up to 1 month. Bake from frozen, adding a few extra minutes to the cook time.
Variations
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Cheesy Twist: Stir shredded cheddar, Swiss, or Gruyère into the gravy before filling the pie.
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Spicy Kick: Add diced jalapeños or a dash of hot sauce to the sausage gravy.
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Vegetable Boost: Fold in sautéed mushrooms, spinach, or bell peppers for added flavor and nutrition.
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Mini Pies: Use a muffin tin to create individual sausage gravy puff pies for a fun, bite-sized version.
FAQ
Q: Can I use turkey or chicken sausage instead of pork?
A: Yes! Turkey or chicken sausage works well and makes the dish slightly leaner.
Q: Do I need to pre-bake the puff pastry?
A: No, the puff pastry will bake perfectly with the gravy inside, giving a golden, flaky crust.
Q: Can I make this ahead of time?
A: Yes, you can prepare the gravy and assemble the pie in advance, then bake just before serving.
Q: Can I use homemade gravy instead of sausage gravy?
A: Absolutely! Any thick, creamy gravy will work, but the traditional sausage gravy adds the signature savory flavor.
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