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Indonesian Style Turkey Turnovers




Source of Recipe


Posted by RINI


Recipe Introduction


Those Thanksgiving turkey leftovers will disappear in no time when you fix these curried sandwich packets flavored with raisins, peanuts, and coconut.



Recipe Link: Cooking For Us

List of Ingredients




1 15-oz. pkg. (2 crusts) folded refrigerated unbaked piecrusts
1 10 3/4-oz. can condensed cream of chicken soup
1/4 cup plain low-fat yogurt
3 cups cubed cooked turkey
1/2 cup raisins or dried currants
1/4 cup chopped peanuts
1/4 cup shredded coconut
1/4 cup chopped green onions
1 tsp. curry powder
1 egg yolk
1 tsp. water


Recipe



Let piecrusts stand at room temperature and unfold according to package directions.
Meanwhile, in a medium bowl, stir together the soup and yogurt. Stir in turkey, raisins or currants, peanuts, coconut, green onions, and curry powder; set aside.

Place the unfolded piecrusts on a foil-lined cookie sheet. Divide turkey mixture evenly, spooning it onto half of each circle and spreading it within 1 inch of the edge. Fold crusts in half over the turkey mixture. Seal edges by pressing with tines of a fork. With a sharp knife, cut slits in the top of each turnover. In a small bowl, beat together the egg yolk and water. Brush over the top of each turnover.

Bake in a 375 degree F oven for 30 to 35 minutes or until pastry is golden brown. Makes 6 to 8 servings.

Per serving: 601 cal., 31 g total fat (12 g sat. fat), 107 mg chol., 741 mg sodium, 52 g carbo., 2 g fiber, and 27 g pro. Dietary exchanges: 3 starch, 1/2 fruit, 2-1/2 lean meat, 4 fat.