In a mixing bowl, combine the flour, the salt and the baking powder. Tip in the butter cut into pieces and rub together with your fingers to a crumbled consistency. Gradually add the milk and keep kneading to make a smooth, elastic dough that clears the sides of the bowl.
Grate the cheese, put it in a bowl and add the eggs one by one. Season with pepper stirring the mixture thoroughly. Take a small chunk of dough at a time and roll out to circles as large or small as desired.
Place a little filling on top of each circle, fold over and shape into half-moons. Seal the edges firmly together with the tines of a fork.
Arrange the turnovers on a baking sheet lined with non-stick baking paper and brush with beaten egg. Bake in a preheated oven at 180-200° C for 30΄to 40΄ until golden brown.