Pineapple-Berry Empanadas

• 1 pkg. (400 g) ready-to-use refrigerated pie crusts (2 crusts)
• 1 cup undrained canned crushed pineapple in juice (about 1/2 of 14-fl oz/398-mL can)
• 1/2 cup chopped strawberries
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 egg, beaten
• 2 Tbsp. coarse sugar

1. Heat oven to 425 degrees F.
2. Unroll 1 pie crust on work surface; cut into 11 rounds with 3-1/2-inch biscuit cutter, rerolling scraps as necessary.
3. Repeat with second crust.
4. Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centres of pastry rounds, adding about 1-1/2 Tbsp.
5. to each.
6. Lightly brush edges with water; fold in half to enclose filling.
7. Seal edges with fork.
8. Place on parchment-covered baking sheet; brush with egg.
9. Cut slits in tops to vent; sprinkle with sugar.
10. Bake 12 to 13 min.
11. or until golden brown.

ready, pineapple, chopped strawberries, egg, coarse sugar

Taken from www.kraftrecipes.com/recipes/pineapple-berry-empanadas-177734.aspx (may not work)