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1
TO MAKE THE FILLING, wash and dry the tomatoes.
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2
Cut the tomatoes in half and place them in a small, heavy pot with the sugar and salt.
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3
Bring the mixture to a boil and adjust the heat so that it is at a constant simmer.
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4
Cook, stirring often, until the jam is thickened and you can see the bottom of the pot, about 50 minutes.
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5
(If you want a very smooth jam, you can pulse it in a food processor.)
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6
Let cool before using.
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7
TO MAKE THE DOUGH, whisk together the flour, baking powder, sugar, and salt in a medium bowl.
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8
Using a pastry cutter or a food processor, cut the butter into the dry mixture until it resembles a coarse meal.
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9
Add the cream and mix until just combined.
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10
Invert the dough onto a lightly floured work surface and knead until it is smooth and uniform, about 2 to 3 minutes.
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11
Flatten to a disc, wrap in plastic wrap, and refrigerate for at least half an hour.
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12
Roll out the dough on a lightly floured surface, with a lightly floured rolling pin, until 1/8 inch thick.
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13
Use a round cookie cutter to cut out 4- to 5-inch diameter circles; gather the scraps, re-roll, and repeat until all of the dough is used up.
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14
To form the empanadas, line up the dough circles on a lightly floured work surface.
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15
Place about 1 tablespoon of the filling in the center of each dough circle.
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16
Fold half of the dough over the filling, then press the edges very lightly with your fingers to seal; you can fold the sealed edge toward the center to give it a decorative finish.
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17
Alternatively, use the back of a fork to press around the edge to seal the empanada.
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18
Cut 2 small slits in the top of each turnover and refrigerate for 30 minutes.
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19
Meanwhile, preheat the oven to 350F.
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20
Whisk one yolk with a little cream and top with sugar.
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21
Bake until they are golden brown and cool in rack.
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22
These may be eaten warm or cold.
