Ingredients for Curried Turkey Turnovers
- Ground Turkey
- Green Onions
- 1 green bell pepper, chopped
- 1/2 cup shredded carrots
- 1/2 cup raisins
- 2 tablespoons curry powder
- 1 teaspoon salt
- Ground Cumin
- 1/2 teaspoon black pepper
- Unbaked Pie Crusts
- All Purpose Flour
- 1 large egg, beaten (optional, for egg wash)
- Plain Yogurt
- Chutney
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How to Make Curried Turkey Turnovers
- If turkey is frozen, thaw overnight in the refrigerator.
- Prepare the filling: In a 10-inch skillet, brown 1 lb ground turkey with 1 medium onion (chopped).
- Drain off any excess fat.
- Stir in 1 green bell pepper (chopped), 1/2 cup shredded carrots, 1/2 cup raisins, 2 tablespoons curry powder, 1 teaspoon salt, 1 teaspoon cumin, and 1/2 teaspoon black pepper. Cover and simmer for 10 minutes.
- If needed, remove the lid and cook over high heat for 3-4 minutes, or until any liquid evaporates.
- Transfer the filling to a bowl and let it cool completely.
- While the filling cools, let the frozen pie crusts sit at room temperature.
- Prepare the turnovers: Unfold or unroll two 14.1 oz packages of refrigerated pie crusts.
- Lightly dust the work surface with flour.
- Place the pie crusts, floured side down, on a baking sheet.
- Spread half of the cooled filling evenly over half of each crust, leaving a 1-inch border.
- Moisten the edges of the crust with water.
- Gently fold the other half of the crust over the filling.
- Crimp and seal the edges with a fork.
- Wrap each turnover individually in aluminum foil.
- Seal, label, and freeze for later use.
- To bake immediately: Brush turnovers with beaten egg and cut slits in the dough to release steam.
- Bake in a preheated 375°F (190°C) oven for 25 minutes, or until golden brown and heated through.
- For frozen turnovers, bake at 375°F (190°C) for 40-45 minutes, or until heated through.
- Serve warm with a dollop of plain yogurt, sour cream, or chutney.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
80g
Fat
114g
Carbs
37g
