Curried Turkey Turnovers

I got this YEARS ago from a magazine running a 5 meals in 5 hours article. I LOVE this dish. I think it was the first time I'd ever had curry and I've been hooked ever since.

• Ready In: 55 mins
• Yields: 2 turnovers

Ingredients

• 1  lb ground turkey
• 2  green onions, sliced
• 1  medium green pepper, chopped
• 1⁄2 cup  shredded carrot
• 1⁄4 cup raisins
• 1  teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon pepper
• 2  unbaked pie crusts
• 1  tablespoon all-purpose flour
• 1  egg, beaten
• 8  ounces plain yogurt or 8  ounces sour cream
•  chutney (optional)

Directions

1. If turkey is frozen, let it thaw overnight in the refrigerator.
2. For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
3. Drain off any fat.
4. Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
5. If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
6. Spoon filling into a bowl and let cool.
7. Let frozen pie crusts stand at room temperature while the filling cools.
8. To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
9. Place crusts, floured side down, on a baking sheet.
10. Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
11. Moisten edge with water.
12. Gently lift and fold other half of pie crust over filling.
13. Seal and flute edges.
14. Wrap each turnover separately in foil; seal, label, and freeze.
15. SERVE IMMEDIATELY: Brush turnovers with beaten egg.
16. Cut slits in dough to let steam escape.
17. Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
18. Serve as above with yogurt, sour cream and/or chutney.
19. If frozen plan to cook for 40 to 45.