Start by making the yeast dough. Put all the ingredients in the bowl of an electric mix and knead well. I had to add a little extra flour, but I guess this will depend on how thick your yogurt is. You will need to get a soft but not sticky dough. Make it into a ball and keep aside to rise for at least 1 hour.

In the meantime, make the flaky dough by kneading all the ingredients together.

Once the yeast dough has risen, add the flaky dough to it and knead well.

Roll the mixed dough into a 3 mm – 1.2 inch thick sheet and cut out circles of 6 cm – 2.4 inches in diameter. Also cut out smaller circles (3 cm – 1.2 inches in diameter) that you will use to make the noses and ears. For the ears, simple quarter the smaller circles.

To make the filling, mix the tomato sauce with some salt and oregano.

To assemble your Piggy Buns, put half of the big circles onto an oven tray lined with baking paper. Add 1 tsp of tomato and oregano sauce and a little piece of cheese in the middle. Brush the edges with some egg white and place the other half of the big circles on the top. Press with your fingers to close well.

Now attach the nose and ears with some egg white wash. To make the eyes and nostrils, I have used some cumin seeds.

Let the piggy buns rise again for 30 minutes, then brush them with egg yolk wash mixed with a little bit of milk.

Bake them in a pre heated oven at 190-200°C – 375-390°F for about 15 minutes. Serve warm or at room temperature.