Without draining the fat, stir the flour into the browned beef until fully absorbed and simmer 2–3 minutes to cook out the raw flour taste.

Using a whisk, carefully stir in the milk. Reduce heat to medium-low and whisk as the gravy thickens, about 4–5 minutes.

Remove from heat and stir in salt, pepper, and optional rosemary and sage. Set aside.

Preheat oven to 375°F.

Roll out one sheet of puff pastry dough onto a parchment paper-lined baking sheet. Score or cut lengthwise down the dough and then three widthwise cuts to make 8 even rectangles.

Wet the edges with an egg wash, then spoon cowboy gravy onto the center of each rectangle, 2-3 tbs each.

Roll out the second puff pastry dough on top of the spooned-out mixture and gently press around each edge where the egg wash is to lock the dough in place.

Using a butter knife, cut the top dough along the same lines to make even pockets.

Roll and pinch or crimp with a fork around the edge of each pocket to seal in the filling so nothing leaks out while baking.

Brush the tops with egg wash and add seasoning and/or cheese. Bake for 25 minutes at 375°F.

Cool 5 minutes before eating.