PINEAPPLE-BERRY EMPANADAS

Pineapple-Berry Empanadas image

Explore our Pineapple-Berry Empanadas recipe. Ready-to-use refrigerated pie crusts make prepping these scrumptious Pineapple-Berry Empanadas a breeze.

Provided by My Food and Family

Categories Home

Time 28m

Yield 22 servings

Number Of Ingredients 6

Previous Next

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.) JELL-O Vanilla Flavor Instant Pudding
1 egg, beaten
2 Tbsp. coarse sugar

Steps:

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.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7453 g, Sugar 0 g, Protein 1 g