Herby Rye Pogacha/Scone With Mahlab And Cheese

• 350 grams Plain flour
• 50 grams Wholemeal rye flour
• 50 grams Butter
• 100 milliliters Vegetable oil / olive oil
• 150 grams Low fat yogurt
• 25 grams Dill - chopped
• 1 teaspoon Mahlab
• 1 teaspoon Baking powder
• 100 grams Feta cheese crumbled
• 2 tablespoons Chopped parsley
• 2 eggs (save yolk of one of the eggs for the egg wash)
• 2-3 teaspoons Seasame seeds
• 1/2 teaspoon Salt

1. Put the flours, pinch of salt, baking powder, mahlab and butter in a bowl and rub together with your fingerstips until mixed and crumbly.
2. Put oil, 1 egg and 1 egg white, yogurt, dill in a bowl and whisk until combined.
3. Add the wet ingredients to the flour and mix with your hands until just combined and it is soft and wet.
4. Roll into a ball and leace to rest in the fridge for 30 minutes.
5. Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
6. Mix the crumbled feta cheese with chopped parsley.
7. Take the dough out of the fridge, lightly dust the worktop with flour and roll it out using a rolling pin until it is 1/2 cm thick.
8. Using a cookie cutter cut circles out of the pastry and place a teaspoon full of feta/parsley mixture. Be generous with the cheese, put as much as you can fill in each pocket.
9. Then fold the circles into two and press the ends with your fingers. Place on the baking sheet.
10. Brush with the egg yolk and sprinkle seasame seeds.
11. Bake for 30 minutes and slide the parchment onto work surface and cool for a few minutes. Ensure that you don't over cook in the oven as it goes hard when overcooked.

flour, wholemeal rye flour, butter, vegetable oil, yogurt, mahlab, baking powder, parsley, eggs, seasame seeds, salt

Taken from food52.com/recipes/31986-herby-rye-pogacha-scone-with-mahlab-and-cheese (may not work)