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1.
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Make the dough: Combine the flour and salt in a large bowl.
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Break the egg into the dough and mix by hand until the dough is mealy.
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While working the egg into the dough, slowly add the olive oil, kneading until the mixture is coarse and mealy.
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Add the water in a slow, steady stream, kneading vigorously, until you have a smooth but firm dough.
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Cover and let rest for 20 minutes.
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2.
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While the dough is resting, prepare the filling: Combine the cheese, eggs, and pepper in a medium bowl and mix well.
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Lightly oil several baking sheets.
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Preheat the oven to 400F.
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3.
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Divide the dough into 6 balls.
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Flatten each ball and pass it through a pasta maker several times, starting at the widest gauge and working up to about the third one, until the pastry is about as thick as a quarter.
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Place the strip in front of you and cut into 2 1/2-inch squares.
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4.
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Place a heaping teaspoon of filling in the center of each square.
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Fold the points of the square inward so that they all meet in the center, over the filling.
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Brush lightly with the beaten egg yolk.
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Place on the baking sheets and bake until golden and puffed, 20 to 25 minutes.
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Remove from the oven, cool slightly on racks, and serve either warm or at room temperature.
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To store, keep covered in the refrigerator.
