Curried Turkey Turnovers

• 1 lb. ground raw turkey
• 2 green onions, sliced
• 1 (7 1/2 oz.) can tomatoes, cut up
• 1 medium green pepper, chopped
• 1/2 c. shredded carrot
• 1/4 c. raisins
• 1 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. pepper
• 2 (9-inch) folded refrigerated unbaked pie crusts
• flour
• 1 beaten egg

1. In a 10-inch skillet, cook turkey and onion until turkey is brown.
2. Drain off any fat.
3. Stir in undrained tomatoes, the green pepper, carrot, raisins, curry powder, salt, cumin and pepper. Cover and simmer 10 minutes.
4. If necessary, remove cover and cook over high heat 3 to 4 minutes or until liquid is evaporated. Spoon filling into a bowl.
5. Cool.
6. Let the pie crusts stand at room temperature while the filling cools.

ground raw turkey, green onions, tomatoes, green pepper, carrot, raisins, curry powder, salt, ground cumin, pepper, flour, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646037 (may not work)