File:Curry turnovers (3120531901).jpg

Curry Turnovers makes about 56

2 packages of refrigerated pie crusts (4 pie crusts total) 1 T vegetable oil 1 cup chopped onions 4 T curry powder 1 lb. ground beef, 80% lean is good (you don't want to get too lean) 4 T soy sauce up to 1 cup instant mashed potato flakes 1 egg yolk, beaten

Pre-heat the oven to 450° F.

Thaw and unwrap the pie crusts. Unfold and use a cup or cookie cutter to cut out 3" circles. Re-roll the excess pie crust and cut more. You should be able to get around 56 circles.

Saute the onions and 1 T curry powder in the oil until the onions are sweating. Add the ground beef and continue cooking until beef is brown. Add soy sauce and more curry powder to taste.

Add 1/4 cup potato flakes to bind the mixture. Continue adding flakes until all the liquid is soaked up and the mixture is no longer crumbly.

Place a little less than 1 T of filling in the middle of each pie crust circle. Fold in half and pinch the edges to seal.

Place the turnovers on a cookie sheet and brush the top of each with the beaten egg yolk.

Bake at 450° F for 9 to 15 minutes or until golden brown.