• 1.Preheat oven to 375 degrees Fahrenheit. 

  2. Remove the puff pastry from the freezer and let it sit out at room temperature while you begin making the gravy.

  3. Combine butter, sausage, potatoes, and onion in a large skillet.

  Cook over medium to medium-high heat for about 20 minutes, stirring frequently and breaking the sausage into little pieces. (Start out on medium-high heat, and then back down to medium heat about halfway through.)

   Cook until sausage is browned and cooked through and the potatoes are fairly soft. 

  Sprinkle the flour over the sausage, potato, and butter mixture. Stir really well to completely mix the flour into the butter, until there are no flour lumps. 

  Add the milk, nutmeg, salt, and pepper, and turn back up to medium-high heat, stirring frequently, until it starts to bubble. Turn back to low and allow the gravy to really thicken. (the total cooking time for this step should be about 10 minutes)  

  When the gravy is a nice thickness, transfer it into a greased 9 by 13-inch baking dish. 

  Place puff pastry on top (refer to instructions for preparing it) and bake for 25 minutes. Remove from the oven, sprinkle cheese on top of the pastry, and return to oven for 8 more minutes. 

  Allow 10 minutes of resting time before serving.

Preparing the puff pastry

• Your puff pastry should come in a rectangular shape, folded up. Lay the puff pastry on the countertop or a large cutting board, and smooth out the lines where it was folded. You do NOT want to roll it thinner but just smooth those fold lines as much as possible. If you end up with a little rip in the pastry, wet the tips of your fingers with water, pinch the dough back together, then roll smooth. 

  Trim the edges and corners so that the piece of pastry will fit nicely in your pan.