Pineapple-Berry Empanadas

1. 1

   Heat oven to 425 degrees F.

2. 2

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

3. 3

   Repeat with second crust.

4. 4

   Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centers of pastry rounds, adding about 1-1/2 Tbsp.

5. 5

   to each.

6. 6

   Lightly brush edges with water; fold in half to enclose filling.

7. 7

   Seal edges with fork.

8. 8

   Place on parchment-covered baking sheet; brush with egg.

9. 9

   Cut slits in tops to vent; sprinkle with sugar.

10. 10

    Bake 12 to 13 min.

11. 11

    or until golden brown.

No additional tips available.