Curried Turkey Turnovers
Submitted by skychapman
Flaky pie crust stuffed with curried ground turkey, tomatoes, raisins, and veggies. Make-ahead friendly and freezer-ready for busy weeknights.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThink of these as curry night meets hand pies. A spiced ground turkey filling loaded with tomatoes, shredded carrots, green pepper, and plump raisins gets tucked inside store-bought pie crust, then baked until golden and flaky.
The sweet pop of raisins against the warmth of curry and cumin is what makes these addictive.
Best part? You can assemble them, wrap in foil, and stash them in the freezer. Pull one out on a hectic Tuesday, bake from frozen, and dinner is handled.
Serve with a cool dollop of yogurt or sour cream and a spoonful of chutney on the side.
Pro Tips
- Let the filling cool completely before assembling. Hot filling melts the crust and makes sealing a mess.
- Seal the edges well and cut slits in the top so steam can escape. No one wants a blowout in the oven.
- From frozen, bake a bit longer and at a slightly higher temp to get that crust properly golden.
- Raisins are non-negotiable here. They add just enough sweetness to balance the spice.
Ingredients
Directions
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 piecrusts stand at room temperature while the filling cools.
To assemble 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℉ (200℃) oven for 40 to 45 minutes or until 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℉ (190℃) oven about 25 minutes or until golden brown and heated through. Serve as above.
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