Filling
1 tablespoon chopped fresh parsley
1 tablespoon butter
2 cups diced ripe tomato, peeled and seeded
8 green olives pitted
1 large onion diced
1 medium pineapple core removed and diced
Salt to taste
Dough
2 cups all-purpose flour sifted
1 cup margarine
1/2 cup milk
1 tablespoon active dry yeast
1 egg
For brushing
1 yolk
For decorating
6 green olives pitted and halved
Accessory
Fork with a 22 cm diameter
Filling
1 tablespoon chopped fresh parsley
1 tablespoon butter
2 cups diced ripe tomato, peeled and seeded
8 green olives pitted
1 large onion diced
1 medium pineapple core removed and diced
Salt to taste
Dough
2 cups all-purpose flour sifted
1 cup margarine
1/2 cup milk
1 tablespoon active dry yeast
1 egg
For brushing
1 yolk
For decorating
6 green olives pitted and halved
Accessory
Fork with a 22 cm diameter
Filling
Sauté the onion in butter until golden brown
Add the tomato and cook until softened
Add the pineapple, olives, parsley, and salt. Reserve
Dough
Dissolve yeast in milk
Combine with remaining ingredients and mix until a smooth dough forms
If too sticky, add more flour
Preheat oven to medium temperature
Divide dough in half and roll out each portion with a rolling pin
Use one piece of dough to line the fork form
Spread the filling over the dough and cover with the other piece
Optional: Shape excess dough into rolls and decorate the top of the turnover
Top with olives
Brush with yolk and bake for 40 minutes or until golden brown
Serve.
