Leek and feta pies made with kourou

Leek and feta pies made with kourou, aka Greek yogurt pastry. This pastry is the best for mini pies like these, but I did get lazy and made a larger pie at the end. Just don’t go bigger than about 8 inches in diameter for best results!

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#RECIPE:
1/2 c (125g) butter, softened
1/2 c (100g) Greek yogurt
1 1/2 c (190g) flour
2 1/4 tsp baking powder
1/4 tsp salt
4 small leeks, sliced
2 tbsp olive oil
8 oz (225g) feta, crumbled
1 egg
1 beaten egg, for brushing
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For the pastry, beat the butter till pale, 3-5 min. Beat in yogurt. Add flour, baking powder, salt. Combine with hand to make a soft dough. Rest 30 min.
For the filling, sauté leeks in olive oil over medium low heat till soft, about 20 min. Remove from heat and cool slightly. Combine with feta and egg.
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Roll out portions of pastry on a floured surface to 1/8 inch thick. Cut out circles, then brush half the inside edge with beaten egg. Place a tsp of filling in the center and fold over, sealing the edges. Place on a parchment lined baking sheet, then brush tops with beaten egg. Sprinkle with sesame seeds, if liked.
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Bake for 10-15 minutes at 200 C / 400 F, until golden.