1 lb. ground turkey
2 green onions, diced
1 (7 1/2 oz.) can tomatoes, cut up
1 med. green pepper, chopped
1/2 c. shredded carrot
1/4 c. raisins
1 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. pepper
2 (9") unbaked pie crusts
1 beaten egg
Plain yogurt or sour cream
Chives, optional

For Filling: In 10 inch skillet cook turkey and onion until brown; drain fat, stir in undrained tomatoes, pepper, carrot, raisins, curry powder, cumin and pepper. Cover and simmer 10 minutes. Remove cover and cook until liquid evaporates. Spoon into bowl and cool.

For Pastry: Roll out two 9 inch circular pastries and sprinkle with flour. Spread filling on half of pie crust and fold. Seal and flute edges. Cut side in crust to let steam escape. Transfer to cookie sheet for baking. Brush with beaten egg. Bake at 375 degrees for 25 minutes or until golden brown. Serve with dollops of plain yogurt or sour cream mixed with chives. 4-6 servings.