From Paulette Vickery's Recipe Collection

Potato And Chutney Turn Overs


3 each medium red potatoes
1 teaspoon ground cumen
1/4 cup mango chutney, chopped
1 cup frozen peas and carrots
1 pkg pizza dough, 10oz

Preheat oven to 425 degrees. In 3 quart sauce pan place peeled and diced potatoes, and enough water to cover. Heat to boiling over high heat. Reduce heat to low, cover and simmer 10 minutes, or until potatoes are fork tender. Drain. Return potatoes to sauce pan. With fork, coarsely mash potatoes. Stir in 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In 1 quart sauce pan, toast cumen over medium heat, 1 minute, stirring frequently. Stir in chutney and 2 tablespoons water. Stir chutney mixture into potatoes. Gently stir in thawed peas and carrots. On lightly floured surface, unroll refrigerator package of pizza dough and cut into 4 squares. Place dough squares on large cookie sheet. Spoon potato filling diagonally on half of each dough square. Fold unfilled side over filling. Press edges together, and seal with a fork. Bake turn overs, 20-25 minutes, until dough is cooked through and lightly browned.

Yield: 4 servings