Empanadas with Pineapple and Cheese

1. Pour the flour into a bowl and mix it with the salt. Gradually add a little water and the olive oil and stir until you get a homogeneous mixture. Transfer the dough to the work surface, knead it well and leave it to rest for half an hour.
2. Then divide the dough into 12 equal parts. Roll each part into a round sheet about 3 mm thick. Place 6 of the sheets in a greased and floured baking tray so they don't stick.
3. On each sheet place a ring of pineapple and add the grated cheese. Cheeses that are not too strong or spicy are suitable — Tybo, Fimbo, Muzzarella. In Bulgaria the most suitable will be kashkaval from cow's milk.
4. Cover the prepared sheets with the remaining 6 sheets. Pinch them closed. This pinching in the Spanish style is called Repulge and it is a matter of honour not to do it with a fork, but only with the fingers. To seal the pinched sheets well, you can brush their edges with water.
5. Bake in a preheated oven at 180 °C. Shortly before they are ready, brush them with the egg yolk. It should be mixed with a little water, otherwise the colour becomes too intense. The colouring is done with a small brush or a piece of gauze.

Notes:

• These empanadas are very easy. They work as a starter, a light supper or a dessert-course. They go well with light wines — rosé, Tokaji, tamyanka.
• Here the sheets are sold ready-made in the grocery. They are called tapas para empanadas. I suppose they can be found under this name in Spain and the rest of the countries of Latin America.