what you need
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.