Indian Vegetable Turnovers And Raita

• 1 cup greek style yogurt
• 1 cucumber seeded and finely chopped
• 1/2 teaspoon ground cumin
• 1 pound potatoes peeled and chopped
• 2 carrots chopped
• 1 tablespoon olive oil
• 1 onion chopped
• 1 green chili pepper finely chopped
• 1 teaspoon curry powder
• 14 ounces lentils rinsed and drained
• 1/2 cup frozen peas thawed
• 2 packages refrigerated pie crusts 4 crusts
• 1 egg lightly beaten
• 1 tablespoon sesame seeds optional

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. For the raita, combine all ingredients in a small bowl. Season to taste. Refrigerate until ready to serve.
3. Place potatoes and carrots in a medium saucepan. Cover with water. Bring to a boil on high heat. Boil 6-8 mins, until tender. Drain well.
4. Heat oil in a large skillet on medium heat. Saute onion and chili pepper for 3-4 mins until tender.
5. Add curry powder and cook 1 min, stirring. Add potatoes, carrots, lentils and peas. Cook 1-2 mins, stirring, to remove any moisture. Season to taste.
6. Spoon 1/4 vegetable mixture into a log in center of each pie crust. Brush edges with egg. Fold both sides up over the filling; crimp edges to seal. Arrange, seam side up, on prepared pan. Brush with egg and sprinkle with seeds, if desired.
7. Bake 20-25 mins until golden. Serve with raita.

greek style yogurt, cucumber, ground cumin, potatoes, carrots, olive oil, onion, green chili pepper, curry powder, frozen peas thawed, refrigerated pie crusts, egg, sesame seeds optional

Taken from www.yummly.com/recipe/Indian-Vegetable-Turnovers-and-Raita-1406559 (may not work)