Ingredients
1 sheet (9×9 in / 23×23 cm) frozen puff pastry, thawed
½ lb (225 g) breakfast turkey sausage or lean ground beef
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1½ cups (360 ml) milk
¼ tsp ground black pepper
¼ tsp garlic powder
Pinch of cayenne (optional)
1 large egg + 1 Tbsp water (for egg wash)
Directions
Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment.
In a skillet over medium heat, cook the turkey sausage (or beef), breaking it up, until no longer pink, about 5 min. Drain any excess grease.
Melt the butter in the same pan. Stir in the flour and cook 1 min. Gradually whisk in the milk until smooth. Season with pepper, garlic powder, and cayenne; simmer 2–3 min until thickened. Remove from heat.
Unfold the pastry on your prepared sheet. Spread the sausage gravy over half of the pastry, leaving a ½ in (1 cm) border. Fold the empty half over the filling, press edges to seal, and crimp with a fork.
Whisk the egg and water; brush the top of the pie. Cut three small vents to let steam escape.
Bake 20–22 min until the pastry is golden and puffed. Let rest 5 min, then slice and serve warm.
Prep Time: 10 min | Cooking Time: 25 min | Total Time: 35 min | Kcal: 460 | Servings: 4