Chop olives and tomatoes. Grate cheese.
Whisk softened butter.
Beat 2 eggs, remove 3 tablespoon and put aside (to brush). Mix rest of beaten egg to butter.
Mix olives, tomatoes, cheese, salt, pepper and milk to egg-butter mixture, add flour and knead with hands to a dough.
Place in fridge for 1 hour.
Roll out on a floured surface and cut out shapes you fancy. Put on baking tray with baking paper and brush with remaining egg.
Bake in preheated oven at 210° C for about 12 minutes.