These wonderfully tasty turnovers can be filled, baked and frozen ahead. To serve, bake the frozen turnovers on an ungreased baking sheet in a 350 degree oven for 15 to 20 minutes, until crisp and heated through.

Prepare the pastry: In a large bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle the ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the pastry can be gathered into a ball. (Use additional drops of water if necessary.) Divide the dough in thirds, wrap each piece in waxed paper and refrigerate for at least 45 minutes.

Meanwhile, make the filling: In a small skillet, melt the butter over moderate heat. Add the onion and saute until it softens and begins to brown, about 5 minutes.

In a small bowl, beat together the yams, whole egg and egg yolk until well blended. Add the cumin, oregano, salt, garlic, rum, tomato, ham, sauteed onion and the jalapenos; blend well. Refrigerate, covered, until you are ready to fill the turnovers.

Assemble the turnovers: Preheat the oven to 400 degrees. Roll out one piece of the dough as thin as possible between sheets of waxed paper. Cut into 3-inch circles with a biscuit cutter or glass. Gather together the scraps and refrigerate.

Place 2 teaspoons of the filling in the center of each pastry circle and fold in half to form half-moon shapes. Press the edges together firmly to seal. Place on an ungreased cookie sheet and refrigerate while you roll out and fill the remaining pieces of dough and then the scraps.

Brush each turnover with the egg white and sprinkle with the seasoned salt. Bake for 15 minutes; reduce the oven temperature to 375 degrees and bake until the turnovers are golden brown, about 20 minutes.

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