Breakfast Pot Pie Is A Total Dream

• 8 ounces breakfast sausage
• 1 ounce canola oil
• 2 1/2 ounces butter
• 4 ounces carrots, diced
• 4 ounces celery, diced
• 4 ounces leeks, cleaned, trimmed, and diced
• 1 tablespoon rosemary, chopped
• 3 ounces flour
• 6 cups whole milk
• 2 ounces grated parmesan cheese
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 sheet puff pastry
• 1 egg
• Dash of paprika

1. Cook the sausage over medium heat until rendered, using the back of a kitchen spoon making 1/2-inch crumbles.
2. Add the canola oil, butter and all vegetables to the sausage and continue cooking for 10 minutes.
3. Add the chopped rosemary and slowly sprinkle the flour into the mixture to ensure it is well incorporated.
4. Add the milk and bring to a simmer while whisking continuously.
5. Add parmesan, red pepper flakes, salt, and pepper.
6. Lower the heat and simmer for approximately 20 to 30 minutes or until the flour cooks out.
7. Mix together the cornstarch and water until well combined.
8. Whisk in the cornstarch mixture into the gravy and pull off the heat once the gravy has thickened. Set aside for service.
9. Follow baking instructions for puff pastry and set aside.
10. Cook egg to your liking.
11. Pour about 1 cup of the gravy over an individual pastry. Top with egg and sprinkle with a dash of paprika. Enjoy!

sausage, canola oil, butter, carrots, celery, leeks, rosemary, flour, milk, parmesan cheese, crushed red pepper, kosher salt, black pepper, cornstarch, water, pastry, egg, paprika

Taken from www.myrecipes.com/recipe/breakfast-pot-pie-is-a-total-dream (may not work)