Spicy Strawberry & Balsamic Empanada

PREHEAT the oven to 375°. Line a 18x13x1-inch baking pan with Reynolds^® Parchment Paper.

COMBINE strawberries, sugar, cornstarch, balsamic vinegar, black pepper and cayenne pepper in a large bowl. Stir the mixture together and set aside

WHISK together egg and 1 tablespoon of water to make an egg wash.

CUT 16, 3-inch circular disks out of the pre-packaged pie dough.

SPOON strawberry mixture into the center of the pie dough disk. Brush the inner edges with egg wash then place a second circular disk on top. Press edges together to seal, then use a fork to make a decorative imprint around the edge of the dough. Repeat with remaining dough pieces.

TRANSFER to parchment lined pan. Brush each empanada with egg wash and sprinkle with sugar.

BAKE for 25 to 30 minutes or until juices in the center are bubbling and crust is golden.

COOL on a wire rack for 10 to 15 minutes before serving.