Preparation:
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:
Brush turnovers with beaten egg. Cut slits in dough to let steam escape. Bake in a 375 F oven about 25 minutes or until golden brown and heated through. Serve as above. |
