Recipe: Spicy Beef Turnovers (using refrigerated pie crusts)

Spicy Beef Turnovers
This recipe is from Pillsbury Classic Cookbooks, Poppin' Fresh Ideas.

15 oz. Pillsbury All Ready Pie Crusts

For Filling:
1/2 lb. ground beef
1/4 cup chopped onion
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon finely chopped fresh gingerroot or 1/2 taspoon ground ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes while preparing filling.

In a medium skillet, brown ground beef, onion and garlic; drain. Stir in remaining filling ingredients; cool.

Heat oven to 375 degrees F.

Unfold each pie crust:peel off top plastic sheets. Press out fold lines. Invert and remove remaining plastic sheets. Cut four 4 to 5-inch circles from each pie crust; cut each circle in half.

Place 1 Tablespoon filling on half of each semicircle; brush edges with water. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheet.

Bake for 18-23 minutes or until light golden brown. 16 appetizers.