Turnover (food)

Sealed pastry with filling

"Apple turnover" redirects here. For the basketball player nicknamed "The Big Apple Turnover", see Ray Williams (basketball).

"Chicken patty" redirects here. For the sandwich, see Chicken burger.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Turnover" food – news · newspapers · books · scholar · JSTOR (January 2013) (Learn how and when to remove this message)

|

Turnover

An apple-filled turnover

Type| Pastry

A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking or frying it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast.

It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried.

Savoury turnovers are often sold as convenience foods in supermarkets. Savoury turnovers with meat or poultry and identified as a turnover in the United States (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry.[1]

## Etymology

[edit]

A meat or vegetarian turnover may be called a patty in South Asian and Caribbean cuisine, e.g. a Jamaican patty, a Haitian patty. It may be a pasty in Cornish cuisine. In Latin American cuisine turnovers are called empanadas and can be baked or fried.[citation needed]

## Fillings

[edit]

Apple filling in a turnover

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.[2] Specialty versions are also found, such as wild rabbit and leek.[3]

In the United Kingdom, turnovers are usually filled with cooked apples, but any fruit can be used, as described in Mrs Beeton's Book of Household Management.[4]

In Italy, another type of turnover can be found. The calzone, originated in Naples in the 18th century which is essentially an enclosed 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 an egg.[5] The panzerotto, famous from Bari, is a smaller hand-held turnover, 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 usually deep fried but may also be baked.[citation needed]

## See also

[edit]

* Food portal

* Blachindla
* Börek
* Bridie
* Calzone
* Curry beef turnover
* Curry puff
* Empanada
* Hot Pockets
* Jamaican patty
* Jiucai hezi
* Knish
* List of pastries
* List of stuffed dishes
* Panzerotti
* Pastel (food)
* Pasty
* Pâté chaud
* Pot pie
* Samosa
* Stromboli
* Strudel

## References

[edit]

Wikimedia Commons has media related to Apple turnover.

1. ^ Refer to the United States Department of Agriculture's Food Safety Inspection Service Food Standards and Labeling Policy Book Archived 2011-02-05 at the Wayback Machine entries for "Turnover" and "Poultry Turnover."
2. ^ "Turnover". Food Network.com. Retrieved 2012-06-14.
3. ^ "Wild rabbit and leek turnover with piccalilli". BBC. Archived from the original on 2011-12-19. Retrieved 2012-06-14.
4. ^ "mrs beeton's - appleturnover". Archived from the original on 2019-02-03.
5. ^ Gosetti (1967), p.785

* v
* t
* e

* Pastries
* list

Types|

* Chinese flaky pastry
* Choux pastry
* Filo
* Flaky pastry
* Hot water crust pastry
* Pan dulce
* Puff pastry
* Shortcrust pastry

Choux pastry|

* Beignet
* Bossche bol
* Chouquette
* Croquembouche
* Éclair
* Gougère
* Karpatka
* Lady's navel
* Moorkop
* Nun's puffs
* Paris–Brest
* Pommes dauphine
* Profiterole
* Religieuse
* St. Honoré cake

Puff pastry|

* Beef Wellington
* Cheese straw
* Croline
* Croissant
* Galette des rois
* Jambon
* Miguelitos
* Mille-feuille
* Palmier
* Pastel de nata
* Pithivier
* Sausage roll
* Steak and kidney pie
* Strudel
* Tarte conversation
* Tarte Tatin
* Torpedo dessert
* Turnovers

Poppy seed|

* Chatti pathiri
* Hamantash
* Kifli
* Kolach
* Kūčiukai
* Međimurska gibanica
* Nunt
* Nut roll
* Poppy seed roll
* Prekmurska gibanica
* Rugelach
* St. Martin's croissant

Other|

* Alexandertorte
* Allerheiligenstriezel
* Apple strudel
* Azerbaijani pakhlava
* Bakewell pudding
* Banket
* Baklava
* Bánh pía
* Banitsa
* Bear claw
* Belokranjska povitica
* Bethmännchen
* Bierock
* Bizcocho
* Boyoz
* Briouat
* Bruttiboni
* Bulemas
* Bundevara
* Chorley cake
* Coca
* Coulibiac
* Coussin de Lyon
* Cream horn
* Cremeschnitte
* Croline
* Cronut
* Cruller
* Cuban pastry
* Curry beef turnover
* Curry puff
* Dabby-Doughs
* Dutch letter
* Eccles cake
* Empanada
* Ensaïmada
* Fa gao
* Fazuelos
* Fig roll
* Fish-shaped pastry
* Flaó
* Flia
* Flies' graveyard
* Franzbrötchen
* Gâteau Basque
* Gibanica
* Gözleme
* Gundain
* Gustavus Adolphus pastry
* Haddekuche
* Haitian patty
* Hellimli
* Heong Peng
* Huff paste
* Hwangnam-ppang
* Jachnun
* Khachapuri
* Knafeh
* Kitchener bun
* Klobásník
* Knieküchle
* Kolach
* Kroštule
* Kürtőskalács
* Lattice
* Leipziger Lerche
* London Cheesecake
* Lukhmi
* Ma'amoul
* Makroudh
* Malsouka
* Mandelkubb
* Mantecada
* Marillenknödel
* Mekitsa
* Miguelitos
* Milhojas
* Milk-cream strudel
* Mille-feuille
* Moorkop
* Mouna
* Napoleonka
* Nokul
* Öçpoçmaq
* Pain à la grecque
* Pan dulce
* Pastel
* Pastizz
* Pastry heart
* Pasty
* Pâté chaud
* Peremech
* Pirog
* Pirozhki
* Plăcintă
* Pop-Tarts
* Prekmurska gibanica
* Profiterole
* Punsch-roll
* Punschkrapfen
* Quesito
* Remonce
* Roti tissue
* Roze koek
* Runeberg torte
* Runza
* Sad cake
* Schaumrolle
* Schnecken
* Schneeball
* Schuxen
* Şöbiyet
* Sou
* Spritzkuchen
* Streusel
* Strudel
* Stutenkerl
* Sweetheart cake
* Tahini roll
* Toast'em Pop Ups
* Toaster pastry
* Toaster Strudel
* Tompouce
* Torpedo dessert
* Tortell
* Tortita negra
* Tu
* Turnover
* Uštipci
* Vatrushka
* Veka
* Vetkoek
* Yurla
* Zeeuwse bolus
* Žemlovka

By country|

| Chinese|

* Chasan
* Jiucai hezi
* Masan
* Sachima

|

Filipino|

* Biscocho
* Buko pie
* Caycay
* Daral (food)
* Dinamita
* Egg pie
* Empanada (Pastil)
* Ensaïmada
* Hopia
* Lumpia
* Napoleones
* Ngohiong
* Ohaldre
* Otap
* Piaya
* Pilipit
* Shakoy
* Turon

French|

* Angel wings
* Beignet
* Bichon au citron
* Biscuit rose de Reims
* Broyé poitevin
* Canelé
* Chouquette
* Choux pastry
* Conversation tart
* Croissant
* Croquembouche
* Croustade
* Éclair
* Financier
* Gougère
* Jésuite
* Ladyfinger
* Macaron
* Madeleine
* Nun's puffs
* Pain au chocolat
* Pain aux raisins
* Palmier
* Paris–Brest
* Puits d'amour
* Religieuse
* St. Honoré cake
* Tuile
* Viennoiserie
* Vol-au-vent

Greek|

* Amygdalopita
* Bougatsa
* Fanouropita
* Filo
* Galaktoboureko
* Karydopita
* Koulourakia
* Moustalevria
* Pastafrola

Indonesian|

* Bahulu
* Bakpia
* Bakpia pathok
* Curry puff
* Makmur
* Milk pie
* Pie tee
* Roti john
* Roti tissue

Iranian|

* Gosh-e fil
* Kolompeh
* Koloocheh
* Komaj sehen
* Qottab
* Sohan asali

Italian|

* Baicoli
* Biscotti
* Biscotti di San Martino
* Biscotti regina
* Bocconotto
* Bombolone
* Cannoli
* Ciarduna
* Cornetto
* Crocetta di Caltanissetta
* Frittole
* Ladyfinger
* Ossa di morto
* Pandoro
* Pasticciotto
* Pevarini
* Pignolata
* Pignolo
* Pizzelle
* Raviola di ricotta nissena
* Rollò
* Sfogliatella
* Spina Santa
* Struffoli
* Torta caprese
* Zeppola
* Zippula

Romanian|

* Cornulețe
* Gogoși
* Papanași
* Plăcintă
* Sfințișori

Scandinavian|

* Butterkaka
* Danish pastry
* Joulutorttu
* Klenät
* Kringle
* Rosettes
* Semla

Swiss|

* Birnbrot
* Blue cake
* Bündner Nusstorte
* Carac
* Cholera
* Schenkele
* Spanisch Brötli

Taiwanese|

* Egg yolk pastry
* Lek-tau-phong
* Pineapple cake
* Naiyou subing
* Suncake
* Taro pastry

Turkish|

* Bülbül yuvası
* Güllaç
* Kalburabastı
* Lady's navel
* Qurabiya
* Saray helva
* Şekerpare
* Sütlü Nuriye
* Torpedo dessert

Related
topics|

* Confectionery
* Crust
* Custard
* Doughnut
* Konditorei
* Kuo Yuan Ye Museum of Cake and Pastry
* List of cakes
* List of choux pastry dishes
* List of desserts
* List of fried dough foods
* List of pies, tarts and flans
* List of poppy seed pastries and dishes
* Pastry bag
* Pastry blender
* Pastry brush
* Pastry chef
* Pastry fork
* Pâtisserie
* World Pastry Cup

* Food portal
* Category
* Commons
* Cookbook
* WikiProject

Authority control databases: National |

* United States
* Israel

|

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template