Yeast: Warm 250 ml of the milk to body temperature and dissolve the yeast in it, stirring to ensure there are no lumps. Leave aside for 5 minutes.
Wild garlic: Wash and finely chop the wild garlic.
Prepare the dough: Into a large mixing bowl or a food mixer fitted with the dough hook, add the flour and the salt. Make a well in the centre of the flour and add the egg and the yeasty milk mixture, then mix the ingredients slowly together.
Gradually add the remaining milk (you may not need it all), until all the flour leaves the side of the bowl and you have a soft dough. If you are doing this by hand, you may want to wet your hands to stop the dough from sticking too much to them.
Continue to work the dough for a couple of minutes to work the gluten and you are left with a silky-smooth dough.
Line a baking tray with baking paper of a silicone mat and set it aside.
Lightly oil your work surface and roll the dough out into a 30x40 cm rectangle.
Brush the dough with the butter or lard until it is coated all over the top.
Scatter the chopped wild garlic over the top until well covered and then roll the dough up into a sausage shape.
Now fold the two ends of the sausage into the middle and turn over the dough.
Place into an oiled bowl for 15 minutes to rest.
Shaping: Lightly oil your work surface again and roll the dough out until it is about 2-2.5 cm thick.
Using a small cookie cutter (I used a 4 cm size) cut out rounds of dough and place them onto your baking tray. If you don’t have a cutter, you can simply cut the rectangle up into small squares instead, they will still look and taste great.
Proving: Leave the baking tray on the side covered with a damp cloth for 15-20 minutes to let them prove. If you room is at a low temperature, they may take a little longer to rise.
Preheating: Preheat the oven to 200°C fan / 425°F / Gas 7.
Topping: Mix the egg and brush each pogácsa with a little, then place a little cheese on the top of each one.
Baking: Bake for 10-12 minutes until they are a nice golden brown.
Once cooked remove from the oven and cool on a wire rack