Cheese and Chive Boukouris

Makes 12 small or 24 tiny cheesy buns. I like the tiny ones because you get more crispy crust. These come with a serious addiction warning. This recipe is easily doubled or even tripled.
Best straight from the oven.

50g cold butter, cut into small cubes a little larger than a pea
40g mature Cheddar cheese, grated
40g feta, crumbled
100g plain flour (not self raising)
Pinch of salt
2 tbs chopped chives or 2 spring onions chopped
100g sour cream
Milk to glaze (optional)
Method
Preheat the oven to 220C.
Combine all ingredient except sour cream. Don’t allow it to warm in your hands too much.
Add sour cream and mix gently with your hands until dough just comes together. Don’t overwork the dough or you will warm the butter and toughen the gluten.
Place the dough on a lightly floured surface and pat it down to a rough rectangle (ie one side longer than the other) about one centimetres thick (roughly the height of a fingernail). Cut the long side into 4, and the short side into 3 to give 12 squares. Cut these squares diagonally to give 24 triangles. Of course you can make any shape or size you like  - squares or circles.
Brush the tops with milk if you want them to be shiny, but this isn’t necessary. Place onto baking tray and into the oven for 10 mins.
Turn front to back, reduce oven temp to 200C and bake another 6 mins or until golden.
Adapted from Honey & Co.