There’s something truly comforting about starting the day with a warm, homemade pastry fresh from the oven. These Savory Breakfast Hand Pies with Sausage Gravy bring together everything I love about a classic Southern breakfast—flaky crust, creamy gravy, and hearty, flavorful filling—all in one handheld delight. I remember the first time I made them; the kitchen smelled of buttery pastry and sizzling turkey sausage, and I knew right away that this recipe would become one of my favorite breakfast creations. They’re ideal for those busy mornings when you crave something satisfying but need it to be convenient and portable.
You’ll love this recipe because it combines the best of both worlds: comfort and convenience. Each hand pie is packed with a rich sausage gravy filling that’s creamy, seasoned just right, and perfectly balanced by the buttery, golden crust. The texture contrast between the flaky pastry and the smooth gravy makes every bite memorable. Whether you’re preparing a weekend brunch for your family or want a grab-and-go breakfast during the week, these hand pies never disappoint. They reheat beautifully, too, making them a smart make-ahead option for meal prep enthusiasts.
Another reason these savory hand pies are so enjoyable is their versatility. You can easily adjust the filling to suit your taste. Swap in chicken ham or beef crumbles, add sautéed vegetables like spinach, mushrooms, or bell peppers, or include a sprinkle of shredded cheese for extra richness. You can even try different pastry bases—store-bought puff pastry for a quick version or homemade pie dough for a rustic, bakery-style finish. Each variation adds a new twist while keeping that same comforting, hearty character.
Affordability is another key reason this recipe stands out. With simple, budget-friendly ingredients, you can make a batch of these pies without spending much. Turkey sausage, flour, butter, milk, and a few pantry staples are all you need. There’s nothing complicated or costly about them, yet the result tastes like something from a gourmet café.
Ingredients for the Recipe:
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1 pound ground turkey sausage
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups milk
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Salt and black pepper to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 package puff pastry sheets (2 sheets, thawed)
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1 egg (for egg wash)
How to Prepare This Recipe
When I make these Savory Breakfast Hand Pies with Sausage Gravy, I always start by preparing the filling first. The gravy needs time to thicken and cool slightly before being enclosed in the pastry. That way, the crust stays crisp and flaky while the filling remains rich and creamy. This recipe comes together easily once you have your ingredients ready, and it’s surprisingly quick to make for something that looks so impressive.
Step 1: Cook the Turkey Sausage
Begin by heating a large skillet over medium heat. Add the ground turkey sausage and cook it, breaking it apart with a wooden spoon as it browns. Stir occasionally to ensure it cooks evenly and doesn’t form large chunks. Continue cooking until the sausage is no longer pink and has developed a light golden color. This step should take about 6 to 8 minutes. When it’s done, use a slotted spoon to remove the sausage and set it aside on a plate, leaving about 2 tablespoons of drippings in the pan for flavor.
Step 2: Make the Roux
In the same skillet, add the butter and allow it to melt over medium heat. Once the butter starts to bubble slightly, sprinkle in the all-purpose flour. Stir continuously with a whisk or wooden spoon to combine the butter and flour into a smooth paste. Continue stirring for about 1 to 2 minutes to cook out the raw flour taste. The mixture should be lightly golden and fragrant before moving to the next step.
Step 3: Prepare the Gravy
Slowly pour in the milk while whisking constantly to prevent lumps. Keep whisking until the mixture starts to thicken. Once it reaches a creamy consistency, reduce the heat to low and season with salt, black pepper, garlic powder, and onion powder. Return the cooked turkey sausage to the pan and stir everything together. Simmer gently for 3 to 5 minutes until the gravy is rich and well combined. The filling should be thick enough to hold its shape without being runny. Remove it from the heat and let it cool to room temperature before assembling the pies.
Step 4: Prepare the Pastry
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust your work surface with flour, then unfold the thawed puff pastry sheets. Use a rolling pin to gently smooth out any creases. Cut each sheet into even rectangles or circles, depending on your preferred hand pie shape. I like to use a 4×4-inch square cutter, but any size works as long as you can fold and seal the edges easily.
Step 5: Fill and Seal the Pies
Place a spoonful of the cooled sausage gravy mixture in the center of each pastry square. Be careful not to overfill, or the gravy might leak out during baking. Brush the edges with a bit of beaten egg to help seal them. Fold the pastry over the filling to create a pocket—either a triangle or rectangle—and press the edges firmly with a fork to seal. The fork marks also give a beautiful rustic look once baked.
Step 6: Apply Egg Wash and Vent
Transfer the sealed pies to the prepared baking sheet. Brush the tops with the remaining egg wash to give them a glossy golden finish. Use a sharp knife to make a small slit or two on top of each pie to allow steam to escape while baking. This simple step prevents the pastry from puffing up unevenly or bursting open.
Step 7: Bake the Hand Pies
Place the tray in the preheated oven and bake for about 20 to 25 minutes, or until the pies are puffed, golden brown, and crisp. The smell at this point is irresistible—the buttery pastry combined with the savory aroma of the gravy filling is absolutely mouthwatering. Once baked, transfer the hand pies to a cooling rack and let them rest for 5 minutes before serving.
Quick and Easy
Even though these hand pies look like something you’d find in a bakery, they’re surprisingly simple to make. The puff pastry does most of the work, and the gravy comes together in one pan. You can even prepare the filling a day ahead and store it in the refrigerator, making morning prep effortless.
Customizable Options
These hand pies are highly adaptable. For a lighter version, you can use low-fat milk or even a plant-based milk alternative. If you prefer extra flavor, mix in sautéed onions, peppers, or shredded cheese with the gravy. You can also substitute the turkey sausage with beef or chicken ham for a delicious twist.
Popular with Many People
These breakfast hand pies always receive glowing feedback from guests and family. Their grab-and-go convenience, comforting flavor, and flaky texture make them a favorite at brunches, potlucks, or cozy mornings at home. Once you try them, you’ll understand why this recipe has become one of my go-to breakfast staples.
Savory Breakfast Pop-Tarts
These Savory Breakfast Hand Pies with Sausage Gravy combine all the flavors of a traditional breakfast into a warm, handheld pastry. Flaky puff pastry wraps around a creamy, seasoned turkey sausage gravy filling, creating a comforting and portable meal that’s perfect for busy mornings, brunch gatherings, or make-ahead breakfasts.
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
- 1 pound ground turkey sausage
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 package puff pastry sheets (2 sheets, thawed)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat a skillet over medium heat and cook the turkey sausage until browned and no longer pink, breaking it apart with a spoon as it cooks. Remove from the pan and set aside.
- In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes to form a roux.
- Gradually whisk in the milk until smooth. Continue stirring until the gravy thickens.
- Season with salt, pepper, garlic powder, and onion powder. Add the cooked sausage back to the pan and stir well. Simmer for 3 to 5 minutes, then remove from heat and allow to cool.
- On a lightly floured surface, unfold the puff pastry sheets and roll them gently to smooth any creases. Cut into equal squares or circles (about 4 inches each).
- Spoon a portion of the cooled sausage gravy onto one half of each pastry square. Brush the edges with beaten egg.
- Fold the pastry over to form a triangle or rectangle. Press the edges with a fork to seal.
- Place the pies on the prepared baking sheet. Brush the tops with remaining egg wash and cut small slits to vent steam.
- Bake for 20–25 minutes, or until the hand pies are puffed and golden brown.
- Cool slightly on a wire rack before serving.
Notes
Ensure the filling is cooled before assembling to prevent the pastry from becoming soggy.
You can prepare the filling a day ahead and refrigerate it.
These hand pies can be frozen either unbaked or fully baked for later use.
- Prep Time: 20
- Cook Time: 25
FAQs
1. Can I make these breakfast hand pies ahead of time?
Yes, you can! Prepare the sausage gravy filling a day in advance and store it in an airtight container in the refrigerator. When ready to assemble, simply fill the pastry, seal, and bake. You can also bake the hand pies completely, let them cool, and refrigerate or freeze them. Reheat in the oven at 350°F (175°C) until warmed through for a fresh, flaky texture.
2. Can I freeze the unbaked hand pies?
Absolutely. Once filled and sealed, place the unbaked pies on a baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container. When you’re ready to bake, there’s no need to thaw—just bake from frozen, adding a few extra minutes to the baking time.
3. What can I use instead of puff pastry?
If puff pastry isn’t available, you can use homemade pie crust or refrigerated biscuit dough. Each option gives a slightly different texture but still delivers that golden, flaky result.
4. How do I prevent the filling from leaking out?
Make sure the filling is cooled before sealing and avoid overfilling. Press the edges firmly with a fork and brush with egg wash to create a tight seal that keeps the gravy inside.