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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 ...
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern Europe Eastern Europe and Central Europe and Balkans, North African countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar (to bread, i.e., to coat with bread), [1][2] and translates as ...
A pumpkin-based custard flavored with nutmeg, cinnamon, cloves, and ginger, baked in a single pie shell. Sometimes the crust is a graham cracker crust or a pastry dough crust. Very common in the autumn and early winter holidays. Quiche: France: Savory The generic term; pastry base and sides, with various chopped fillings set in an egg/milk mix.
Martha's Favorite Tarte Tatin. Although this rustic French classic isn't a pie, we couldn't resist adding it. It's an upside-down tart that you bake in a skillet. The caramelized liquid from the ...
7 Recipes Using Refrigerated Pie Crust. While there's nothing like a delicious home-cooked meal made from scratch, it's nice to have a helpful hand in the kitchen every now and then. Whether it's ...
t. e. Panzerotti, [a] also known as panzarotti, [b] is a savory turnover, originating in the cuisine of central and southern Italy, which resembles a small calzone, both in shape and dough used for its preparation. [1][2][3][4][5] The term usually applies to a fried turnover rather than an oven-baked pastry (i.e. calzone), although calzoni and ...
What makes a cobbler different from a pie? The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top ...
Fruit, dough. Fried pies, also known as Fry pies, [1] are mainly dessert pies that are similar to turnovers, except that they are smaller and fried. The fruit filling is wrapped in the dough, similar to the dough of a pie crust.