Aturnover is a smallpie, made by placing a filling on a piece ofpastry orviennoiserie dough. The dough is then folded over and sealed, and is then cooked by eitherbaking orfrying.[1][2] Turnovers can be sweet or savoury and are often eaten as a sort of portable meal or dessert.[3] Throughout the world, turnovers are known by different names. For example, in Spanish-speaking countries they are known asempanadas,[4] whilepasty, originally aCornish term, has spread across the globe.[5][6]
It is common for sweet turnovers to have a fruit filling and be made with apuff pastry orshortcrust pastry dough and covered with icing. Savoury turnovers generally contain meat, vegetables or a mixture of both, and can be made with any sort of pastry dough.[7][8] Savoury turnovers are often sold asconvenience foods in supermarkets.[9]
Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredients like cheese.[10] Specialty versions are also found, such as wild rabbit and leek.[11] In the United Kingdom, turnovers are usually filled with cooked apples, but any fruit can be used, as described inMrs Beeton's Book of Household Management.[12]
In the United States, savoury products that are identified as a turnover (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to contain a certain amount of meat or poultry under theFood Standards and Labeling Policy.[13] A similar law, theMeat Pie and Sausage Roll Regulation 1967 exists in the United Kingdom, which states that pasties must contain meat that is a minimum 12.75% of the weight of the pastry.[14]
Around the world, turnovers are known by different names. For example, in the United Kingdom, turnover is generally used as the name for sweet versions, however savoury turnovers can be called pasty,bridie (a Scottish term),clanger or oggie. There are different names used around the world:
There are culinary dishes that look similar to turnovers, but are not made from pastry dough. In Italy, theCalzone, which originated inNaples in the 18th century, is essentially a folded pizza. Traditionally made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as anegg.[59] ThePanzerotti, which originated in theApulia region, are a smaller hand-held version of a Calzone, and are classically filled with tomato and mozzarella, though other typical Italian fillings are common such as cured meats, varied cheeses and greens such as the Pugliese favourite: cime di rapa. Panzerotti are deep-fried instead of being baked.[60][61][62][63][64] Another folded and stuffed bread item isScaccia, aSicilian stuffedflatbread. Bierock are a yeast dough pocket sandwich with savory filling that originated in Eastern Europe, with the yeast dough folded over the fillings.[65][66][67]
^Kraig, Bruce; Sen, Colleen Taylor, eds. (2013).Street Food Around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. p. 72.ISBN978-1-59884-954-7.
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