Method

• 1.
  To make the dough, place milk, sugar and yeast in a small bowl or jug. Whisk to combine, cover and set aside for 5-10 minutes until frothy.
• 2.
  Place oil, flour and butter in the bowl of a stand mixer fitted with the dough hook. With the mixer running on low speed, slowly add the yeast mixture. Season with salt flakes. Knead for 5-10 minutes until dough is soft and elastic. Divide dough into 14 balls, cover with a damp tea towel, and set aside for 20 minutes to rest.
• 3.
  Preheat oven to 220°C. Line two baking trays with baking paper.
• 4.
  For the filling, combine all ingredients and season with salt flakes and freshly ground black pepper. Set aside.
• 5.
  When ready to shape, roll out each dough ball into a rough 15cm round. (If the dough begins to contract too much, that means it is not rested enough.) Place a spoonful of the cheese mixture in the centre of each round, making sure to keep the edge clear of filling. Fold pastry around the filling to create a triangle shape, pinching the edges together to seal, leaving a small gap in the centre.
• 6.
  Brush with beaten egg and transfer to the prepared trays. Bake for 15-20 minutes until golden brown. Serve warm or at room temperature.