~Indonesian-Style~ ~Turkey Turnovers~ submitted by Mel221
	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 (optional) 1 egg yolk 1 tsp water 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.