Pineapple Turnovers

Directions

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 375° until nicely browned.