The dough:

• 1 package dry yeast
• 1/4 cup warm water
• 3 1/2 cups flour
• 1/2 tsp salt
• 1 egg lightly beaten
• 1 cup warm milk
• 2 Tbsp melted butter

Filling:

• 1 Tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 Tbsp minced sweet red pepper
• 1 lb aged goat cheese, firm, chopped
• 3 Tbsp sundried tomato, minced
• 1/4 tsp ground chili pepper (cayenne)
• Salt and freshly ground pepper

To make dough: dissolve yeast in warm water. Mix flour and salt in a bowl. Add the egg, then stir in the warm milk, butter and the yeast mixture. Turn onto a work surface and knead for 2 minutes, just until dough is smooth and no longer sticky, adding more flour if necessary.

Place the dough in a bowl greased with oil, turning to coat with the oil. Cover with a towel and leave in a warm spot until doubled in bulk, about 1-1/2 hours.

Meanwhile prepare filling. Heat olive oil in a large skillet and sauté the onion, garlic, red pepper until the pepper is tender. Remove from heat and allow to cool in a bowl. Add the cheese, sundried tomatoes and season with cayenne, salt and pepper to taste. Divide the dough into 32 one and one half inch balls. Roll each into a 3 inch circle. Place 1 Tbsp of the filling in the center of the circle, pull up the sides and pinch to seal. To: fry heat oil to medium and fry pies slowly, turning frequently until they are golden. Drain.