Sausage gravy puff pie

 **INGREDIENTS:**

• 1 lb breakfast sausage

• 2 cups whole milk

• 1/4 cup all-purpose flour

• 1 sheet puff pastry, thawed

• Salt and black pepper to taste

• Fresh parsley for garnish

**INSTRUCTIONS:**

Preheat your oven to 400°F.

Brown the sausage in a large skillet over medium heat, breaking it into crumbles until deeply golden and cooked through.

Sprinkle the flour over the cooked sausage and stir for about a minute until it coats everything.

Slowly pour in the milk, stirring constantly, until the gravy thickens and starts bubbling gently at the edges. Season with salt and plenty of black pepper.

Pour the sausage gravy into a greased baking dish.

Lay the puff pastry sheet over the top, tucking the edges in slightly or letting them drape naturally.

Bake for 20–25 minutes until the pastry is puffed and deeply golden brown.

Let it cool for just a few minutes, then spoon that creamy gravy over each serving and sprinkle with fresh parsley.

Serve it hot while the pastry is still crispy and the gravy is velvety smooth.

Be honest… would you eat this straight from the dish with a spoon? Because I almost did.