Tomato Jam Turnover
4 cups cherry tomatoes
1 1/4 cups sugar
2 cups all purpose flour
1/2 teaspoon baking powder
3 Tablespoons sugar
pinch of salt
3/4 cup unsalted butter, cut into small cubes
1/2 cup cream or heavy cream, plus extra for topping
egg yolk, for topping
Sugar for topping
# To Make the Filling: Wash and dry the tomatoes. Cut the tomatoes in half and place them in a small, heavy pot with the sugar and salt. Bring the mixture to a boil and adjust the heat so that it is at a constant simmer. Cook, stirring often, until the jam is thickened and you can see the bottom of the pot, about 50 minutes. (If you want a very smooth jam, you can pulse it in a food processor.) Let cool before using.
# To Make The Dough: Whisk together the flour, baking powder, sugar, and salt in a medium bowl. Using a pastry cutter or a food processor, cut the butter into the dry mixture until it resembles a coarse meal. Add the cream and mix until just combined. Invert the dough onto a lightly floured work surface and knead until it is smooth and uniform, about 2 to 3 minutes. Flatten to a disc, wrap in plastic wrap, and refrigerate for at least half an hour.
# Roll out the dough on a lightly floured surface, with a lightly floured rolling pin, until 1/8 inch thick (3mm). Use a round cookie cutter to cut out 4 to 5 inch diameter circles (10cm to 12cm); gather the scraps, re-roll, and repeat until all of the dough is used up.
# To Form the Empanadas: Line up the dough circles on a lightly floured work surface. Place about 1 Tablespoon of the filling in the centre of each dough circle. Fold half of the dough over the filling, then press the edges very lightly with your fingers to seal the empanada. Cut 2 small slits in the top of each turnover and refrigerate for 30 minutes.
# Meanwhile preheat the oven to 350°F (180°C) Whisk one yolk with a little cream and brush on empanadas, top with sugar. Bake until they are golden brown and cool in rack. These may be eaten warm or cold.
Makes 12 to 16