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
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
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