Preheat the oven to 190˚C.
In a bowl, add the yeast to the MEVGAL Milk and sugar. Leave to stand until bubbles form. In a separate bowl, sift the flour together with the salt, then add the yeast mixture and oil and knead until the dough is soft and elastic. Separate the dough into 12 pieces, then roll them out into the shape of a leaf. In the centre of each leaf, lengthwise, place a good amount of MEVGAL PARADOSIAKO Kasseri Cheese, before moistening the edges on both sides and pressing the dough inwards until the edges stick together, forming small boat shapes.
Place the peinirli on a lightly buttered baking tray, cover, and leave to rise for 15–20 minutes. Once risen, brush a little water onto the tops of the peinirli and place in the oven. After 15 minutes, open the oven door and place some pastrami and a little of the egg in the centre of each peinirli, pressing the pastrami down gently. Bake for another 10 minutes until the pastry turns golden. As soon as you take them from the oven, top with a little butter and serve.