Bread-Bakers v103.n044.16

I've made very good savoury pies using yeasted dough from Claudia Roden's 
"The Book of Jewish Food". Her recipe for the dough resembles pita; Peter 
Reinharts' recipe from "Crust & Crumb" works well.

I'm wondering if anyone has made theses little pies and if so, how they are 
shaped and what is used as filling?

Steven Leof