Fatayer with cheese and mint

Dough

• 250 g full cream milk
• 80 g olive oil
• 1 ½ tsp dried instant yeast
• 350 g baker's flour plus extra for dusting
• 2 tsp sugar
• 1 tsp salt

Filling

• 6 - 8 sprigs fresh mint leaves only
• 100 g Parmesan cheese crust removed and cut into pieces (3 cm)
• 160 g cream cheese
• 3 tsp nigella seeds
• plain flour for dusting