I got the recipe for these delectable handheld savory pies from the stash of Woman’s Day magazines that a family friend gave me. Basically, you take shredded roast turkey or chicken (I told you you could use up your holiday leftovers!), potatoes, veggies and a little curry powder, stuff it inside ready-made pie crusts, then bake. Or, you can freeze right after stuffing the pie crusts and bake them up at a later date. I admit that I’ve always kind of scoffed at packages of ready-made, refrigerated pie crust, but using them like this has opened my eyes to a whole world of possibilities. Imagine wrapping browned, crumbled breakfast sausage and scrambled eggs in these, for instance! You could also make vegetarian ones — just use a medley of your favorite veggies. Anyway, these took less than an hour from start to finish, and the boys loved them. The crust was flaky, and the stuffing was flavorful and moist. Johnny especially liked the mild curry flavor and the golden raisins. He said these reminded him a tiny bit of samosas, which we love.
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