Curried Turkey Turnovers

Title:
Curried Turkey Turnovers

Yield:
6 Servings

Categories:
Turkey,
Curry




Ingredients:





     1 lb Ground raw turkey


     2    Green onions, sliced


 7 1/2 oz Can chopped up tomatoes


     1 md Green pepper, chopped


   1/2 c  Shredded carrot


   1/4 c  Raisins


     1 ts Curry powder


   1/2 ts Salt


   1/2 ts Ground Cumin


   1/4 ts Pepper


     2    9-inch folded refrigerated


          Unbaked pie crusts


          All-purpose flour


     1    Egg, beaten


          Plain yogurt or sour cream


          Chutney (optional)






 If turkey is frozen, let it thaw overnight in the refrigerator. For


 filling, in a 10-inch skillet cook turkey and onion till turkey is brown.


 Drain off any fat.


 


 Stir in undrained tomatoes, the green pepper, carrot, raisins, curry


 powder, salt cumin and pepper.  cover and simmer 10 minutes. If necessary,


 remove cover and cook over high heat 3 to 4 minutes or till liquid is


 evaporated.  Spoon filling into a bowl.  Cool.  Let the piecrusts stand at


 room temperature while the filling cools.


 


 To ssemble turnovers, unfold piecrusts; sprinkle with flour as package


 directs.  Place crusts, floured side down, on a baking sheet. Spread half


 of the filling over half of each crust, leaving a 1-inch edge along the


 outside.  Moisten edge with water.  Gently lift and fold other half of


 piecrust over filling.  Seal and flute edges. Wrap each turnover seperately


 in foil; seal, label, and freeze.


 


 TO SERVE FROM FROZEN:


 


 Unwrap frozen turnovers and place on a greased baking sheet. Brush with


 beaten egg.  Cut slits in dough to let steam escape. Bake in a 400 F oven


 for 40 to 45 minutes or till golden brown and heated through. Serve with


 dollops of yogurt or sourcream and chutney.


 


 TO SERVE IMMEDIATELY:


 


 Brush turnovers with beaten egg.  Cut slits in dough to let steam escape.


 Bake in a 375 F oven about 25 minutes or till golden brown and heated


 through. Serve as above.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini