Old California Empanaditas

1 c Butter

1 pk (8 oz) Cream

1/2 ts Salt

2 c Unsifted all-purpose flour

1 Egg yolk

2 ts Cream or milk

Beat butter, cheese and salt together in a mixer until completely smooth and blended. Work in flour to a smooth dough. (You can use a mixer for this step, too, but results are superior if you work in the flour with your fingertips, a fork or rubber spatula). Flatten dough in foil to form a an 8 X 6 inch rectangle. Chill overnight. (You can chill it several days

before using). Remove from refrigerator 8 to 10 minutes before rolling. (Many recipes suggest a 30 minute wait before rolling dough, but it's easier to handle when rolled as cold as possible). Divide dough for ease in rolling and to insure cold dough. Keep unrolled portion in refrigerator until ready to use. Roll on floured pastry cloth with floured rolling pin or between two sheets of waxed paper. The former is easier, in my opinion, and I find absolutely no sticking when I use a pastry cloth and covered pin. I first rub cloth and pin well with flour, then shake out excess. When using waxed paper, loosen it on both sides of pastry several times as you roll. Shape as directed in specific recipes and chill before baking. Brush tops (only) of all pastries with egg yolk beaten with cream. Bake in moderate oven (350 degrees) unless otherwise specified.