Empanadas with caramel and pineapple filling

Ingredients:

• Flour, for work
• 2 sheets of frozen puff pastry (0.5 kg package), thawed
• 1 large egg
• 1 tablespoon cajeta (Mexican caramel sauce) or dulce de leche, at room temperature
• 1/4 cup finely grated Monterey Jack cheese
• 1/4 cup diced pineapple
• 1 tbsp. l. demerara sugar

Preparation:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Working with one sheet of puff pastry at a time, unroll it on a lightly floured surface and cut out four 4-inch (10 cm) circles.
2. In a small bowl, beat the egg with 1 tablespoon of water. Place 0.5 teaspoon of caramel sauce in the center of each circle. Top with a small amount of grated cheese and a few pineapple chunks. Brush the edges of each circle with the beaten egg and fold the dough in half to form a semicircle. Crimp the edges with a fork.
3. Transfer the empanadas to the prepared baking sheet, brush with the remaining egg, and sprinkle with demerara sugar. Bake until golden brown, about 30 minutes.