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Curried Turkey Turnovers

Curried Turkey Turnovers recipe image
These savory turnovers feature a hearty filling of ground turkey, onions, tomatoes, and carrots seasoned with curry powder and cumin. The mixture is wrapped in refrigerated pie crusts and baked until golden brown. They can be served immediately or frozen for later, making them a versatile option for meals or snacks.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 338.4
Description
These savory turnovers feature a hearty filling of ground turkey, onions, tomatoes, and carrots seasoned with curry powder and cumin. The mixture is wrapped in refrigerated pie crusts and baked until golden brown. They can be served immediately or frozen for later, making them a versatile option for meals or snacks.
Ingredients
  • 1 pound Ground raw turkey
  • 2 Green Onions, sliced
  • 7 1/2 ounce Can chopped up tomatoes
  • 1 md 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 Inch folded refrigerated
Directions
  1. 1
    Unbaked pie crusts All-purpose flour 1 Egg, beaten Plain yogurt or sour
  2. 2
    cream Chutney (optional) If turkey is frozen,
  3. 3
    let it thaw overnight in the refrigerator.
  4. 4
    For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
  5. 5
    Drain off any fat.
  6. 6
    Stir in undrained tomatoes, the green pepper, carrot, raisins, curry powder, salt cumin and pepper.
  7. 7
    cover and simmer 10 minutes.
  8. 8
    If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
  9. 9
    Spoon filling into a bowl.
  10. 10
    Cool.
  11. 11
    Let the piecrusts stand at room temperature while the filling cools.
  12. 12
    To ssemble turnovers, unfold piecrusts; sprinkle with flour as package directs.
  13. 13
    Place crusts, floured side down, on a baking sheet.
  14. 14
    Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
  15. 15
    Moisten edge with water.
  16. 16
    Gently lift and fold other half of piecrust over filling.
  17. 17
    Seal and flute edges.
  18. 18
    Wrap each turnover seperately in foil; seal, label, and freeze.
  19. 19
    TO SERVE FROM FROZEN: Unwrap frozen turnovers and place on a greased baking sheet.
  20. 20
    Brush with beaten egg.
  21. 21
    Cut slits in dough to let steam escape.
  22. 22
    Bake in a 400 F (204C) oven for 40 to 45 minutes or till golden brown and heated through.
  23. 23
    Serve with dollops of yogurt or sourcream and chutney.
  24. 24
    TO SERVE IMMEDIATELY: Brush turnovers with beaten egg.
  25. 25
    Cut slits in dough to let steam escape.
  26. 26
    Bake in a 375 F (191C) oven about 25 minutes or till golden brown and heated through.
  27. 27
    Serve as above

Nutrition Facts

Servings 6

Amount Per Serving
Calories 338.4kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.6g3%
Cholesterol 78.3mg27%
Sodium 2538.5mg106%
Total Carbohydrate 29.7g10%
Dietary Fiber 5.2g21%
Sugars 21.4g
Protein 36.3g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, carrot, chopped, cumin, curried, curry, dessert, folded, green, ground, inch, indian, onions, pepper, powder, raisins, raw, refrigerated, salt, shredded
Read it online: https://www.chefs-mate.com/recipe/curried-turkey-turnovers/