Indian Vegetable Turnovers And Raita - cooking recipe

Ingredients

None None FOR THE RAITA
1 cup Greek-style yogurt
1 None cucumber, seeded and finely chopped
1/2 tsp ground cumin
None None FOR THE INDIAN VEGETABLE TURNOVERS
1 lb potatoes, peeled and chopped
2 None carrots, chopped
1 tbsp olive oil
1 None onion, chopped
1 None green chili pepper, finely chopped
1 tsp curry powder
1 can (14 oz) lentils, rinsed and drained
1/2 cup frozen peas, thawed
2 pkg refrigerated pie crusts (4 crusts)
1 None egg, lightly beaten
1 tbsp sesame seeds (optional)

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
For the raita, combine all ingredients in a small bowl. Season to taste. Refrigerate until ready to serve.
Place potatoes and carrots in a medium saucepan. Cover with water. Bring to a boil on high heat. Boil 6-8 mins, until tender. Drain well.
Heat oil in a large skillet on medium heat. Saute onion and chili pepper for 3-4 mins until tender.
Add curry powder and cook 1 min, stirring. Add potatoes, carrots, lentils and peas. Cook 1-2 mins, stirring, to remove any moisture. Season to taste.
Spoon 1/4 vegetable mixture into a log in center of each pie crust. Brush edges with egg. Fold both sides up over the filling; crimp edges to seal. Arrange, seam side up, on prepared pan. Brush with egg and sprinkle with seeds, if desired.
Bake 20-25 mins until golden. Serve with raita.