These delicious Greek small pies, called Skaltsounakia, always dazzle people and are a favorite at every Meze table. In Crete where they are very popular there are several variations including one with a filling of sauteed wild greens.
To make the pastry put the flour in a bowl and mix in the oil, butter and yogurt by hand. Cover and rest in the refrigerator for 15 minutes. Meanwhile make the filling . Beat the egg lightly in a bowl . Crumble in the cheese then mix in the milk, mint, raisins and pine nuts.
Preheat the oven to 375 degrees. Cut the pastry into two pieces and cover one with clear film plastic rap or a dishtowel. Thinly roll out the remainder and cut out three inch rounds. Place a heaped teaspoon full of filling on each round and fold the pasty over to make a half moon shape.
Press the edges to seal then place the pies on a greased baking sheet. Repeat with the remaining pastry. Brush the pies with egg yolk and bake 20 minutes or until golden. Serve hot.