Hawaiian Empanadas

Heat oven to 425°F and line a rimmed baking sheet with parchment paper. In medium bowl, mix pineapple and ham until combined; set aside.

On lightly floured work surface, use rolling pin to roll out puff pastry round until about 1/2-inch larger in diameter. Spoon 1 tbsp. of pineapple mixture and 1 tbsp. of cheese into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet. Brush empanada tops with remaining egg.

Bake until empanadas are puffed and golden-brown, about 15-20 minutes, rotating pan after 10 minutes for even browning.

Transfer empanadas to cooling rack and let sit until cool enough to handle. Serve.