|1 pounds||Ground raw turkey|
|2||Green onions, sliced|
|7½ ounce||Can chopped up tomatoes|
|1 medium||Green pepper, chopped|
|½ cup||Shredded carrot|
|1 teaspoon||Curry powder|
|½ teaspoon||Ground Cumin|
|2||9-inch folded refrigerated|
|Unbaked pie crusts|
|Plain yogurt or sour cream|
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.
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