Heat a large skillet over medium-high heat. Add the breakfast sausage and cook until browned and crisp, about 5 to 7 minutes. Leave the rendered fat in the pan for flavor.

Sprinkle 2 tablespoons flour over the cooked sausage. Stir and cook for 2 to 3 minutes to remove the raw flour taste.

Slowly whisk in 1 1/4 cups whole milk. Lower the heat to medium-low and stir until the mixture thickens into a gravy. Season with seasoned salt, black pepper, and the optional rosemary and sage. Remove from heat and set aside.

In a separate skillet, scramble the 5 eggs over medium heat to your preferred doneness. Keep them warm.

Preheat the oven to 375°F.

In a large bowl, mix 3 cups flour and 1 teaspoon salt. Cut in 1 cup shortening and 1/2 cup cold butter until the mixture resembles coarse crumbs.

Whisk together 1 egg, 1 tablespoon white vinegar, and 5 tablespoons cold water. Add this to the flour mixture and stir until a dough forms. Don’t overwork it.

Turn the dough onto a lightly floured surface. Roll it to about 3/8-inch thickness. Cut into rectangles roughly 3 by 4 inches, or size to preference.

Line a baking sheet with parchment. Whisk together 1 egg and 2 tablespoons water for the egg wash.

Place a rectangle on the sheet, brush the edges with egg wash, add a spoonful of scrambled eggs and a spoonful of sausage gravy (don’t overfill), then top with another rectangle.

Press the edges together with a fork to seal. Brush the top with egg wash and sprinkle with shredded cheese if using.

Bake for 25 minutes or until the crust is golden brown. Let cool a few minutes so the filling sets, then serve warm.