Warm the milk (set aside 1 tbsp.) until lukewarm and let the yeast dissolve in it. Put the flour in a large enough bowl, stir in 1/2 tsp salt and a little sugar. Add egg, softened butter and the yeast milk and knead into a smooth dough. Cover the dough and let it rise for about half an hour. Rinse the kitchen herbs, shake dry and chop finely. Chop the olives as well.
Preheat the oven to 200 °C top-bottom heat (convection oven 180 °C , gas mark 3).
Mash the cheese with a fork, season with salt and pepper, stir in the kitchen herbs and olives.
Form small balls from the dough and roll them out oval. Form 2 tbsp of the cheese mixture in the center of the dough. Fold in the long sides of the dough without completely covering the filling.
Mix egg yolks with 1 tbsp milk and brush the surface of the dough with it. Place the pastry sheets on a baking tray lined with parchment paper and bake in the oven for about 20 minutes. After baking, brush the surface of the dough with melted butter. It goes very well with tomato or cucumber salad.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!