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