Pineapple - Berry Empanadas

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what you need

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

make it

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.

kraft kitchens tips

Instead of sealing edges of unbaked empanadas with fork, roll up edge of each folded over pastry round, then firmly press together to seal.

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