Easy Pineapple Empanadas

Easy Pineapple Empanadas 4 Refrigerated pie crusts (I used Pillsbury brand) 1 can ready made pineapple pie and fruit filling (I used Lucky Leaf brand) 1 egg 2 tablespoons milk Preheat oven to 375 degrees. Line a large cookie sheet with aluminum foil. In bowl add eggs and milk mix until well blended. Place in refrigerator until used. Unroll pie crusts and cutout 4-14 inch circles. (With leftover dough knead it to form a ball then use rolling pin to spread out and continue to cutout circles.) With a spoon place 1 tablespoon pineapple filling onto the center of each circle. Fold over to form a crescent moon shape and with tines of a fork gently press all around the edges. Place empanadas on cookie sheet and brush the tops evenly with egg and milk mixture. Bake for 15 to 20 minutes until golden brown. Let cool 10 minutes before eating.