Preheat the oven to 220°C/gas mark 8. Line a baking sheet with parchment paper

Sift the flour into a food mixer bowl and add the remaining ingredients, adding more water if the mixture is too dry. Knead for 5 minutes with a dough hook or 10 minutes by hand. Place the dough into a large bowl and cover with an oiled piece of cling film. Leave in warm place to rise for 1 hour

To make the filling, mix 3 of the eggs with the remaining ingredients. Add the last egg if needed – you don't want the final mixture to be too runny. If you add the final egg and it gets too runny, add more cheese and flour to compensate. The mixture should be stiff enough to roll into balls

Roll out the dough and cut into 6 or 8 pieces. Roll out each piece to a square or a round and place a ball of filling in the middle. Bring the corners up to almost cover the filling

Brush the pastries with the beaten egg all over and sprinkle sesame seeds over the top and sides

Place the pastries on the baking sheet and bake in the oven for 15–20 minutes, or until the pastries are well risen, dark golden brown and the filling has puffed up

Serve warm or cold; perfect for breakfast when sliced and served with olives, cheese and sliced tomatoes