Print

Beef Sausage Gravy Pop Tarts: A Southern Savory Surprise

Print Recipe

Experience the ultimate Southern comfort breakfast in a handheld pastry with these Beef Sausage Gravy Pop Tarts. Flaky, buttery crusts encase a rich, creamy beef sausage gravy that will delight your taste buds!

Ingredients

  • Beef Breakfast Sausage
  • All-Purpose Flour
  • Whole Milk
  • Salt
  • Freshly ground black pepper
  • Cayenne pepper or red pepper flakes (optional)
  • Garlic powder (optional)
  • Onion powder (optional)
  • Store-Bought Pie Crusts
  • Egg Wash (1 egg whisked with a splash of water or milk)
  • Fresh chopped chives (optional)
  • Hot sauce (optional)

Instructions

  1. In a large skillet over medium-high heat, crumble and cook your beef breakfast sausage until browned and cooked through.
  2. Transfer the sausage crumbles to a bowl, leaving any rendered fat in the skillet.
  3. Reduce the heat to medium and sprinkle the all-purpose flour over the beef fat in the skillet. Whisk constantly for about 1-2 minutes to create a roux.
  4. Gradually pour in the whole milk, whisking continuously to prevent lumps until the gravy thickens to your desired consistency.
  5. Stir the cooked beef sausage crumbles back into the gravy and season with salt, black pepper, and cayenne pepper or red pepper flakes if desired.
  6. Remove the gravy from the heat and transfer it to a shallow dish or plate. Let it cool completely to room temperature or chill in the refrigerator for at least an hour.
  7. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  8. Unroll one of your store-bought pie crusts onto a lightly floured surface and cut it into equal-sized rectangles.
  9. Lay half of your pastry rectangles on the prepared baking sheets as the bottoms.
  10. Spoon about 1-2 tablespoons of the completely cooled sausage gravy onto the center of each bottom pastry rectangle, leaving a clear border.
  11. Whisk together one egg with a tablespoon of water or milk to create your egg wash and brush the edges of the pastry rectangles.
  12. Carefully place a second pastry rectangle over each gravy-filled bottom and press down around the edges to seal.
  13. Using the tines of a fork, crimp all four edges of each Pop Tart and cut 2-3 small slits in the top for venting.
  14. Brush the tops of all assembled Pop Tarts with the remaining egg wash.
  15. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
  16. Once baked, transfer the Sausage Gravy Savory Pop Tarts to a wire rack to cool for a few minutes before serving.

Nutrition

Keywords: Ensure the gravy is completely cold before filling the pastry to prevent sogginess. Overfilling can cause leaks, so stick to the recommended amount of filling.

Find it online: https://homebitesia.com/beef-sausage-gravy-pop-tarts-a-southern-savory-surprise/