Cook the Sausage Gravy:

In a large skillet, brown the sausage over medium heat, breaking it into small pieces as it cooks.

Sprinkle flour over the sausage and stir well, cooking for 2 minutes to remove the raw flour taste.

Slowly pour in the milk while stirring constantly to avoid lumps.

Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

Season with salt, pepper, sage, and red pepper flakes (if using). Set aside.

Assemble the Pie:

Preheat oven to 375°F (190°C).

Roll out one puff pastry sheet and line a 9-inch pie dish, leaving some overhang.

Pour the sausage gravy into the pastry-lined dish, spreading evenly.

Roll out the second pastry sheet and place it on top, sealing the edges by crimping with a fork.

Trim excess dough and cut a few small slits in the top to vent steam.

Bake & Serve:

Bake for 25–30 minutes, or until the pastry is golden and flaky.

Let cool slightly before slicing. Serve warm and enjoy the rich, flaky layers!