Easy Apricot Empanadas
Recipe by Healthy Aperture
Preheat oven to 350 degrees F.
Combine all ingredients (except pie crust) in large bowl using stand or hand-held mixer.
Roll out 1 disc of pie crust; using small biscuit cutter, cut out 14 circles. Repeat with remaining pie crust.
Spoon 1 teaspoon of Libby’s® Apricot Halves mixture in center of each circle of dough; fold dough over. Use fork or back of a spoon to crimp the empanada. Repeat with remaining dough and filling.
Refrigerate at least 30 minutes.
Bake for 20 minutes. Remove from oven and sprinkle with powdered sugar.