1 lb Ground raw turkey
2    Green onions, sliced
7 1/2 oz Can chopped up tomatoes
1 md Green pepper, chopped
1/2 c  Shredded carrot
1/4 c  Raisins
1 ts Curry powder
1/2 ts Salt
1/2 ts Ground Cumin
1/4 ts Pepper
2    9-inch folded refrigerated
Unbaked pie crusts
All-purpose flour
1    Egg, beaten
Plain yogurt or sour cream
Chutney (optional)

If turkey is frozen, let it thaw overnight in the refrigerator. For
filling, in a 10-inch skillet cook turkey and onion till 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 till liquid is
evaporated. Spoon filling into a bowl. Cool. Let the piecrusts stand at
room temperature while the filling cools.

To ssemble 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 F oven
for 40 to 45 minutes or till 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 F oven about 25 minutes or till golden brown and heated
through. Serve as above.