Ingredients:
1 lb ground raw turkey
2 green onions, sliced
7 1/2 oz can chopped up tomatoes
1 medium green pepper, chopped
1/2 cup shredded carrot
1/4 cup raisins
1 tsp curry powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
2 9-inch folded refrigerated
1 unbaked pie crusts
1 all-purpose flour
1 egg, beaten
1 plain yogurt or sour cream
1 chutney (optional)
Instructions:
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.
Servings: 6
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