In a large bowl, whisk together flour, salt, and sugar for the pastry dough.

Cut the cold butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.

Gradually add ice water and mix until the dough just comes together; avoid overmixing.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes.

In a medium bowl, beat the eggs and season with salt and pepper, then scramble them gently in a non-stick pan until just set; remove from heat.

Stir in the cooked sausage, shredded cheddar, and green onions; allow the filling to cool slightly.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a floured surface, roll out the chilled dough to about 1/8 inch thickness and cut into 8 rectangles of equal size.

Place a tablespoon of filling on 4 rectangles, leaving a border; brush edges with egg wash, then top with remaining rectangles and press edges to seal.

Use a fork to crimp edges and poke a few holes on top to vent steam; brush the tops with egg wash.

Bake for 18-20 minutes or until golden brown and puffed; allow to cool slightly before serving.