Curried Turkey Turnovers

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 lb ground turkey
• 2 green onions, sliced
• 1 medium green pepper, chopped
• 1/2 cup shredded carrot
• 1/4 cup raisins
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 unbaked pie crusts
• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 8 ounces plain yogurt or 8 ounces sour cream
• chutney (optional)

Recipe

• 1 if turkey is frozen, let it thaw overnight in the refrigerator.
• 2 for filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
• 3 drain off any fat.
• 4 stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
• 5 if necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
• 6 spoon filling into a bowl and let cool.
• 7 let frozen pie crusts stand at room temperature while the filling cools.
• 8 to assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
• 9 place crusts, floured side down, on a baking sheet.
• 10 spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
• 11 moisten edge with water.
• 12 gently lift and fold other half of pie crust over filling.
• 13 seal and flute edges.
• 14 wrap each turnover separately in foil; seal, label, and freeze.
• 15 serve immediately: brush turnovers with beaten egg.
• 16 cut slits in dough to let steam escape.
• 17 bake in a 375°f oven about 25 minutes or till golden brown and heated through.
• 18 serve as above with yogurt, sour cream and/or chutney.
• 19 if frozen plan to cook for 40 to 45.