Pogaca ( Turkish style cheese pastries )

This recipe is from cookbook called Bereketli Olsun by Gonul Candas. I have been cooking from this book almost 30 years. It is my first cookbook and I love this book. I will post more recipes from this book.

Ingredients
2 eggs                                                      
1/3 cup plain yogurt
1/3 cup olive oil
1 stick butter
3 cups flour
1 tablespoon baking powder
Sesame seeds
pinch of salt

1 cup crumbled feta cheese
2 tablespoon chopped parsley
pepper

Preparation Method

1. Preheat oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking powder in a bowl; set aside.
2. Mix the olive oil, butter, yogurt, eggs and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley and pepper together in a bowl with a fork to make a filling.
3. Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
4. Bake in the preheated oven until the tops are shiny, brown, and crackled 30 minutes.