Sausage Puff Pastry Bake

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Inspired by classic sausage gravy and my mother’s method for making chicken pot pie, this Sausage Puff Pastry Bake is sure to be a favorite!

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Sausage Puff Pastry Bake - Recipes - Katie's Table (1)

I had a goal while I was developing this Sausage Puff Pastry Bake. I wanted to create something that would mimic the flavors of sausage gravy and biscuits but in the form of a dinner recipe that was not overly breakfastlike. Then I started thinking about pot pie, and my mom’s method for making a chicken pot pie. She starts with a velvety chicken gravy filled with potatoes and carrots. Then she tops it off with golden, buttery puff pastry. The puff pastry is my favorite part. It pairs so well with savory dishes and is soft and a little crispy all at the same time. You’ll just need to try it for yourself.

I knew immediately that puff pastry was the choice for this dish and that since this was a dinner recipe, potatoes would be a really nice addition. (You could also make this for breakfast or brunch and I promise you that no one will complain.) The cheddar on top of the puff pastry is a little extra, but I’m not even ashamed. I cannot wait for you to try puff pastry and sausage gravy together because it literally melts in your mouth.

Sausage Puff Pastry Bake - Recipes - Katie's Table (2)

A quick word about the Puff Pastry

You’ll want to get your puff pastry out of the freezer as soon as you start this recipe. This is the puff pastry that I used. Give it a little time to soften up, so by the time you need to place the pastry on top of the sausage bake, it will be easy to handle.

Lay the puff pastry on the counter or on a large cutting board. Roll it out, and smooth the lines where it was folded. If your pastry breaks at a fold line or just breaks while you’re handling it, there’s an easy fix. Just drop a couple of tiny drops of water on the tear, press it back together, and roll till it is smooth.

Your puff pastry will be a little bit too wide for a standard 9 by 13-inch baking dish. After you roll it out, cut about an inch and a half off the side of the rectangle. You want it to be the same width as the baking dish.

I recommend trimming the corners off too. This rounds them out so that they fit perfectly in your pan.

Course Main Course

Cuisine American

Keyword puff pastry, sausage

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 10 minutes minutes

Total Time 45 minutes minutes

Ingredients

5 tbsp. butter
1 lb. ground country style sausage approximately 1 lb.
1 1/2 cups raw potatoes, peeled and cubed small about 2 small potatoes
1/2 cup white onion, chopped
3 tbsp. flour
3 cups whole milk
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. pepper
1 sheet frozen puff pastry
1 cup sharp cheddar, shredded

Instructions

1.Preheat oven to 375 degrees Fahrenheit.
2. Remove the puff pastry from the freezer and let it sit out at room temperature while you begin making the gravy.
3. Combine butter, sausage, potatoes, and onion in a large skillet.
Cook over medium to medium-high heat for about 20 minutes, stirring frequently and breaking the sausage into little pieces. (Start out on medium-high heat, and then back down to medium heat about halfway through.)
Cook until sausage is browned and cooked through and the potatoes are fairly soft.
Sprinkle the flour over the sausage, potato, and butter mixture. Stir really well to completely mix the flour into the butter, until there are no flour lumps.
Add the milk, nutmeg, salt, and pepper, and turn back up to medium-high heat, stirring frequently, until it starts to bubble. Turn back to low and allow the gravy to really thicken. (the total cooking time for this step should be about 10 minutes)
When the gravy is a nice thickness, transfer it into a greased 9 by 13-inch baking dish.
Place puff pastry on top (refer to instructions for preparing it) and bake for 25 minutes. Remove from the oven, sprinkle cheese on top of the pastry, and return to oven for 8 more minutes.
Allow 10 minutes of resting time before serving.

Preparing the puff pastry

Your puff pastry should come in a rectangular shape, folded up. Lay the puff pastry on the countertop or a large cutting board, and smooth out the lines where it was folded. You do NOT want to roll it thinner but just smooth those fold lines as much as possible. If you end up with a little rip in the pastry, wet the tips of your fingers with water, pinch the dough back together, then roll smooth.
Trim the edges and corners so that the piece of pastry will fit nicely in your pan.

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