In a skillet over medium-high heat, cook the breakfast sausage until crispy, about 5-7 minutes. Stir in flour and whisk in whole milk until thickened. Season and set aside to cool.

In a non-stick pan, scramble eggs over medium heat until just set, about 3-4 minutes. Remove from heat and let cool.

Preheat your oven to 375°F. In a bowl, combine flour and salt. Cut in shortening and butter until coarse. Mix egg, vinegar, and water; add to flour mixture to form dough.

Roll out dough to ⅛-inch thickness on a floured surface. Cut into rectangles measuring 3x4 inches.

On a baking sheet lined with parchment, brush edges of one rectangle with egg wash, fill with scrambled eggs and sausage gravy, top with another rectangle, and seal the edges.

Brush tops with egg wash and bake for 25 minutes or until golden brown and flaky.

Cool on the baking sheet for 5 minutes before serving warm.