CURRIED TURKEY TURNOVERS

      Title: CURRIED TURKEY TURNOVERS
  Categories: Turkey, Curry
       Yield: 6 Servings
  
       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.
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