PINEAPPLE-BERRY EMPANADAS

By porklion

Ingredients

• 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1/2 cup chopped strawberries
• 1 pkg. (3.4 oz.)Vanilla Flavor Instant Pudding
• 1 egg, beaten
• 2 Tbsp. coarse sugar

Preparation

Step 1

Heat oven to 425ºF.

Unroll 1 pie crust on work surface; cut into 11 rounds with 3-1/2-inch biscuit cutter, rerolling scraps as necessary. Repeat with second crust.

Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centers of pastry rounds, adding about 1-1/2 Tbsp. to each. Lightly brush edges with water; fold in half to enclose filling. Seal edges with fork.

Place on parchment-covered baking sheet; brush with egg. Cut slits in tops to vent; sprinkle with sugar.

Bake 12 to 13 min. or until golden brown.