1 cup plain yogurt
1 cup olive oil
1 package of baking powder (5 teaspoons)
3 cups flour
Filling & finishing:
1 cup chopped parsley
1/2 cup crumbled cheese (I usually use feta-type cheese, but be creative. Would also be good with grated mozzarella, parmesan, or perhaps even blue cheese)
a sprinkle of dry dill or a few tablespoons of fresh chopped dill
a sprinkle of black pepper
a sprinkle of ground cayenne
For the dough, mix all ingredients together and knead well for a few minutes. Set aside and let rise 30 minutes or more (up to a few hours is fine)
Prepare the filling:
Mix together parsley, cheese, dill, egg white (save the yolk), black pepper and cayenne.
Break off walnut-size pieces of the dough and form into a ball. Squash each ball in the palm of your hand to form a round of dough. Put in a small amount of filling (a teaspoon at most) and fold over, then seal closed by pressing the edges of the half-moon together. Place pastries onto a baking sheet lined with baking paper. They can be relatively close together, as they won't expand much.
When you've filled all the rounds, brush each one with egg yolk and sprinkle with sesame seeds.
Bake at 175 Celcius (around 350 F) until golden - make sure the bottoms of the poaca are also golden in color. If they are still white, they are not done yet.
These look like they are a lot of work, but they are not - that being said, they take much longer to make than they do to eat!