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Flaounes from Cyprus

1-1/2 pounds all-purpose flour
1 packet dry-active yeast
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons olive oil
filling
8 ounces cheddar cheese
4 ounces mozzarella
1 tablespoons all-purpose flour
1 teaspoon baking powder
1 tablespoon crushed dried mint
4 eggs, lightly beaten
glaze
1 egg, beaten
sesame seeds

Sift the flour, yeast, salt and sugar into a large bowl.
Add the oil and enough water to make a firm dough.
Knead at least 5 minutes.
Cover with plastic wrap and let rise for 1 hour.
Meanwhile make the filling.
Coarsely grate the cheeses.
Add flour and baking powder.
Gradually stir in the mint and beaten eggs until you have a stiff paste.
Preheat the oven to 450F.
Divide the dough into egg size pieces.
Roll into 4 " discs.
Put a generous tablespoon of filling in the center of each disc and spread slightly.
Pull the dough up at 4 points to make a square.
Press the corners together to seal and let stand 15-20 minutes.
Brush with the beaten egg and sprinkle with sesame seeds over.
Bake 12-15 minutes until the cheese filling has puffed up and the pastry is golden.
Serve warm or cold.