Pineapple-Berry Empanadas

Directions

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.