Feta cheese pies

Yummy, yummy feta cheese pies with a rustic Greek yogurt phyllo. Impossible to have just one!

#RECIPE:
1 cup (225g) butter, room temperature
1 cup (200g) Greek yogurt
1/2 tsp sea salt
3 cups (375g) self-raising flour
2 cups (275g) crumbled feta cheese
1 egg
black pepper to taste
1 egg, beaten
For the pastry, beat the butter with an electric mixer until light and creamy, about 2 to 3 minutes. Add the yoghurt and salt, then beat a further minute.
Add two-thirds of the flour. Mix by hand until well combined.
Slowly add the remaining flour, a few tablespoons at a time, until the dough is soft but no longer sticks to your hand. Allow to rest for 30 minutes.
Meanwhile, make the filling: combine all filling ingredients and stir to combine well. Line two baking trays with baking parchment and preheat the oven to 200 C / 400F.
Roll out the pastry with a rolling pin on a lightly floured surface till approximately 1/4 inch / 3mm thick. Cut into 5 inch / 7cm rounds using a cutter or a glass. Fill each with a heaping teaspoon of filling, lightly brush the edges with beaten egg and fold over to make a half-circle. Place on a lined baking tray and press a fork around the edges to seal. Brush the tops with beaten egg.
Bake at for 10 to 15 minutes or until golden. Serve warm or at room temperature.