Tiropitakia kourou

In one big bowl whisk the olive oil, yogurt, egg, lemon juice, sugar and salt until smooth.

Whisk in the flour a little at a time; once half is in, switch to your hands.

Knead very gently - this is a pastry dough and the less it is handled the more tender it is.

Cover with a clean kitchen towel and rest 10 to 15 minutes.

Crumble the feta into a bowl.

Add the yogurt, egg, oregano, black pepper and mozzarella.

Finely chop the mint, add it, and mix with a fork, beating the egg and mashing the big chunks of feta.

Cut the dough in two, each half into four, each of those in half - 16 portions. Roll each lightly.

Roll each portion by hand into a circle about five inches across, flat but neither too thin nor too thick.

Spoon filling onto one side of each circle, fold the dough over, and press down the edge with a fork to seal and make the border.

Transfer to parchment-lined baking trays.

Whisk the egg yolk with a little milk and brush over the tops; or skip and brush with heavy cream or milk for less colour.

Sprinkle sesame seeds if using.

Bake at 350 degrees Fahrenheit about 25 minutes, rotating the trays so they bake evenly.

Cool about five minutes before handling.

To freeze: assemble, freeze solid on parchment-lined trays, then bag. Bake from frozen with a little extra time and the temperature reduced by 25 degrees.