Filling
1 pound ground turkey
1 cup finely chopped onion
1/2 cup finely chopped green pepper
1 minced clove garlic
16 ounces crushed tomatoes, drained
1 tablespoon parsley
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
Crust
2 cups shortening (or lard)
5 1/3 cups flour
2 teaspoons salt
10-15 tablespoons cold water
1 beaten egg
1 tablespoon water

Filling
Over medium-high heat, saute turkey with onion, pepper and garlic 5-6 minutes till turkey is no longer pink. Stir in tomatoes, parsley, cumin, oregano, salt and pepper. Reduce heat to medium and cook 10-15 minutes till liquid is evaporated, stirring occasionally. Remove from heat and cool.
Crust
Cut flour and salt into shortening till crumbs form. Sprinkle water 3 tablespoons at a time and toss with fork till lumps of dough form. Turn out onto lightly floured surface and knead gently till dough sticks together. Wrap in plastic wrap and chill at least 1 hour if dough is too soft to work with.
Assembly
Heat oven to 400°F. Spray baking sheets with nonstick cooking spray or line with parchment paper. Roll out pie crust to less than 1/8 inch thickness on slightly floured surface with floured rolling pin. Cut into 3 inch rounds. Reroll leftover pieces to make 48 circles. Spoon heaping teaspoonfuls of filling onto center of each round. Fold in half and pinch edges together to seal. Use fork around edges to finish off seal. Place on prepared baking sheet. Brush with beaten egg mixed with water. Poke one set of fork tine holes in pastry to allow steam to vent. Bake 15-20 minutes till golden brown.