1 can (9 oz.) crushed pineapple
2 tbsp. sugar
1 tbsp. cornstarch
Dash of salt
1 pkg. pie crust mix

Mix together pineapple, sugar, cornstarch and salt. Cook over low heat until thick and clear. Cool. Prepare pie crust mix according to package directions. Roll out on floured board to 1/8 inch thickness. Cut circles with 2 1/2 inch round cookie cutter. With thimble, cut centers from 1/2 of the circles. Place plain circles on baking sheet. Top each with 1 tablespoon pineapple filling. Top with pastry cut-outs.

With ice water on fingertips, work carefully around each pastry to seal in filling. Bake in 450 degree oven for 10 minutes or until golden. Makes 12-14 pastries.