Pineapple Turnovers

1. 1

   Mix flour, salt and margarine as for pie dough.

2. 2

   Combine sour cream, egg yolks and yeast and add to flour mixture.

3. 3

   Chill dough several hours or overnight.

4. 4

   Work with about 1/3 of dough at a time.

5. 5

   Roll out slightly thinner than for pie dough.

6. 6

   Cut into 4-inch rounds or squares and fill each with 1/2 teaspoon jam. Fold over and seal edges well with fork.

7. 7

   Make a couple of slits on top for steam to escape.

8. 8

   Brush with egg wash and bake at 375u00b0 until nicely browned.

No additional tips available.