Step 1: The Dough - the CuisineArt Method
For this recipe, you take 2 cups flour, 11/2 tbsps butter and 1 tsp salt and pulse them in the cuisineart until the mixture resembles a coarsemeal (see photo). Then stir in one egg and 1/4 cups of youghurt (preferably not non-fat) and form a ball. You may need to add a bit of water to get the whole thing to stick together. Even if it's a bit crumbly, don't worry - that's actually good. Just gather it up into saran wrap, squish it into a ball and put it in the fridge for about an hour or so.
Step 2: The Filling - Cheese
Step 3: The Pie
Take the dough out of the fridge and squash it into a flat square. Remove wrap and cut the dough in two pieces. Put half the dough on wax paper, lighting dusting it with flour (this is a lot easier than using lots of flour on a chopping board). Put another sheet of wax paper on top of the dough and roll out until it's about half a cm (?) thin. Try to form it into a rectangle shape. Put half the filling in and flop it on top of itself to form a pocket. Trim the edges and pinch them closed. You can make a nice little indentation pattern with a form if you'd like. No need to poke holes in the dough. Do the same to the other half of the dough. Brush with egg yolk and stick in the oven.