• Preheat the oven to 425°F and line a sheet pan with parchment paper.

Prepare the Potato Curry Filling

• Microwave the carrots and potatoes in a covered microwave-safe bowl for about 3 minutes or until tender. Set aside.
• In a saucepan over medium heat, add the 2 tablespoons butter and the curry powder and heat until the butter is melted. Stir in the flour and cook for 2 minutes.
• Slowly stir in the milk and keep stirring to remove all lumps. Cook until bubbling and thick and then remove from heat. Stir in the salt and sugar, then pour the sauce over the potatoes and carrots and stir in the cooked turkey. Allow this mixture to cool while you prepare the pie crust dough.

Prepare the Pastry Dough

• For the dough, add the flour and butter pieces for the pie crust to the bowl of your food processor. Pulse 3-4 times or until butter is in pea-sized pieces.
• While the processor is running, add the cold water slowly. Continue to process until the dough begins to pull away from the sides of the processor and starts to form a ball.
• Dump the contents of the processor on to a sheet of parchment paper. Press the crumbs together until one big ball of dough is formed.

Shape and Bake the Turnovers

• Split the dough into two equal pieces. Roll each piece to a 12-inch square, dusting the work surface as needed with additional flour.
• Cut each square into 4 equal pieces, each about 6 inches square. Refrigerate dough squares while filling cools.
• For each square of pastry, add about 2 generous tablespoons of filling to the bottom corner. Fold the corners together, forming a triangle over the filling. Crimp the two edges closed with a fork and transfer the turnover to the prepared sheet pan.
• Whisk the egg with a dash of water and brush to tops of each turnover. Sprinkle with sesame seeds and bake for 17-20 minutes, or until golden brown. Cool slightly before serving.