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  1. Pineapple-Berry Empanadas

Pineapple-Berry Empanadas

00:28:00 22 servings, 1 empanada (33 g) each
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22 servings, 1 empanada (33 g) each

JELL-O Vanilla Pudding marries pineapple and fresh strawberries with these perfect little two-bite pies.

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Make It

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  • 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 centres 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.


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


  • 22 servings, 1 empanada (33 g) each

Nutritional Information

Serving Size 22 servings, 1 empanada (33 g) each
Calories 110
% Daily Value
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 160mg
Carbohydrate 16g
Dietary fibre 0g
Sugars 6g
Protein 1g
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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