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Ingredients
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Quantity
|
|
Ground raw turkey
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1 pound
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|
Green onion – sliced
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2
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|
Chopped tomatoes
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7 ½ ounces
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|
Green pepper – chopped
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1 medium
|
|
Shredded carrot
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½ cup
|
|
Raisins
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¼ cup
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|
Curry powder
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1 tsp
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|
Salt
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½ tsp
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|
Ground cumin
|
½ tsp
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Pepper
|
¼ tsp
|
|
9”Folded refrigerated unbaked pie crusts all
purpose flour
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2
|
|
Egg – beaten
|
1
|
|
Plain yoghurt or sour cream
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|
|
Chutney (optional)
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|
If turkey is frozen, let it thaw overnight in the refrigerator.
For filling, in a 10-inch skillet cook turkey and onion until 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 until liquid is
evaporated. Spoon filling into a bowl. Cool. Let the pie crusts stand at room
temperature while the filling cools.
To assemble turnovers, unfold pie crusts; 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 pie crust
over filling. Seal and flute edges. Wrap each turnover separately 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 400F oven
for 40 to 45 minutes or until golden brown and heated through. Serve with
dollops of yogurt or sour cream and chutney.
TO SERVE IMMEDIATELY:
