Turnovers

Turnovers are a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing, and baking it. They are often sweet, filled with ingredients such as fruit or chocolate, but can also be savory, filled with meat, cheese, or vegetables.

History

The exact origin of turnovers is unclear, but they are believed to have been developed in the Middle Ages in Europe. They were a practical food for travelers and workers, as they were easy to carry and could be eaten without utensils.

Types of Turnovers

There are many types of turnovers around the world, each with their own unique fillings and preparation methods. Some of the most popular include:

• Apple Turnover: A sweet turnover filled with apple filling. It is often dusted with powdered sugar and served as a dessert or breakfast pastry.

• Cornish Pasty: A savory turnover from Cornwall, England. It is traditionally filled with beef, potatoes, and onions.

• Empanada: A turnover originating from Spain and popular in Latin America. Empanadas can be filled with a variety of ingredients, including meat, cheese, and vegetables.

• Samosa: A savory turnover popular in South Asia. Samosas are typically filled with spiced potatoes, onions, peas, lentils, and sometimes meat.

Preparation

Turnovers are typically made by rolling out a piece of dough into a circle, placing the filling in the center, folding the dough over to form a half-circle, and then sealing the edges. They are then baked until golden brown. The dough used can vary, with some recipes using puff pastry, others using shortcrust pastry, and still others using bread dough.

Serving

Turnovers can be served as a main dish, a side dish, or a dessert, depending on the filling. They are often served hot, but can also be enjoyed at room temperature or even cold.

See Also

• Pastry
• Pie
• Tart