When it comes to savory pastries, two popular options often come to mind: pasties and turnovers. While they may seem similar, these two treats have distinct differences in terms of their history, ingredients, preparation, and cultural significance. In this article, we’ll delve into the world of pastry-making to explore the differences between pasties and turnovers, and what sets them apart from one another.
A Brief History of Pasties and Turnovers
To understand the differences between pasties and turnovers, it’s essential to look at their historical roots. Both pastry types have a rich history that spans centuries and continents.
The Origins of Pasties
Pasties originated in Cornwall, a region in southwestern England, in the 16th century. These savory pastries were designed as a convenient and nourishing meal for tin miners, who would take them to work as a filling lunch. The traditional Cornish pasty consisted of a thick, rugged crust filled with beef, potatoes, swede (a type of rutabaga), and onions. The pastry was designed to be crimped on one side, creating a handle that miners could hold onto while eating with their dirty hands.
The Origins of Turnovers
Turnovers, on the other hand, have a more varied history. The term “turnover” can refer to a wide range of pastries, from sweet fruit-filled treats to savory meat-filled delights. One of the earliest recorded forms of turnovers dates back to the 17th century in medieval Europe, where cooks would fill flaky pastry with meat, vegetables, and spices. These early turnovers were often served as a snack or light meal.
Differences in Ingredients and Preparation
One of the most significant differences between pasties and turnovers lies in their ingredients and preparation methods.
Pasty Ingredients and Preparation
Traditional Cornish pasties typically consist of:
- A thick, rugged pastry crust made from flour, water, and salt
- A filling of beef, potatoes, swede, and onions
- A crimped edge on one side, creating a handle
To make a pasty, the pastry dough is rolled out, filled with the ingredients, and then crimped shut. The pastry is designed to be thick and sturdy, able to withstand the rigors of being handled and eaten on the go.
Turnover Ingredients and Preparation
Turnovers, on the other hand, can have a wide range of fillings and pastry types. Some common ingredients include:
- Flaky pastry made from butter, flour, and water
- Fillings such as beef, chicken, vegetables, cheese, and fruits
- A variety of seasonings and spices
To make a turnover, the pastry dough is rolled out, filled with the desired ingredients, and then folded over and sealed. The pastry is often lighter and more delicate than a pasty, with a crisper texture.
Differences in Cultural Significance
Pasties and turnovers hold different cultural significance in their respective regions.
Pasties in Cornish Culture
In Cornwall, pasties are an integral part of the region’s cultural heritage. The traditional Cornish pasty is a protected geographical indication (PGI) in the European Union, meaning that only pasties made in Cornwall according to traditional methods can bear the label. Pasties are often served at family gatherings, festivals, and community events, and are a beloved symbol of Cornish identity.
Turnovers in Global Cuisine
Turnovers, on the other hand, are enjoyed in many parts of the world, often with unique fillings and preparation methods. In the United States, turnovers are a popular snack or dessert, often filled with fruits, nuts, or chocolate. In Europe, turnovers are a common street food, often filled with meat, cheese, or vegetables. Turnovers have become a staple in many global cuisines, with each region putting its own twist on this versatile pastry.
The Verdict: Pasties vs. Turnovers
So, what’s the difference between a pasty and a turnover? While both are delicious savory pastries, they have distinct differences in terms of their history, ingredients, preparation, and cultural significance. Here’s a summary:
- Pasties are a traditional Cornish pastry with a thick, rugged crust and a filling of beef, potatoes, swede, and onions.
- Turnovers are a more versatile pastry with a wide range of fillings and preparation methods, enjoyed in many parts of the world.
- Pasties are often associated with Cornish culture and identity, while turnovers are a global phenomenon with many regional variations.
In conclusion, while pasties and turnovers share some similarities, they are two distinct pastry types with rich histories and cultural significance. Whether you’re a fan of the traditional Cornish pasty or the versatile turnover, there’s no denying the appeal of a well-made savory pastry. So go ahead, grab a pasty or turnover, and indulge in the delightful world of savory pastries!
What is the difference between a pasty and a turnover?
A pasty and a turnover are often confused with each other, but they are not exactly the same thing. While both are types of pastry pockets filled with sweet or savory ingredients, the main difference lies in their shape and construction. A pasty is typically a semi-circular or oval-shaped pastry pocket with a thick crust, often associated with traditional Cornish cuisine.
The filling is placed on one half of the pastry, and the other half is placed on top, crimped to seal the edges. In contrast, a turnover is a square or rectangular pastry pocket with a thinner crust, often used to describe a wide range of sweet and savory fillings. The pastry is folded over the filling to form a triangle or square shape, and the edges are sealed by crimping or pressing.
What is the origin of the pasty?
The pasty has a rich history that dates back to the 16th century in Cornwall, a region in southwestern England. The pastry was originally designed as a convenient and nourishing food for workers in the tin mining industry. The thick crust served as a protective casing, allowing the filling to stay warm and fresh for hours.
Today, the pasty remains a beloved traditional food in Cornwall, with many bakeries and cafes offering their own versions of the pastry. The pasty has also gained popularity in other parts of the world, with variations of the traditional recipe emerging in different cultures.
What are some common fillings for pasties?
Traditional pasty fillings typically include meat, potatoes, onions, and swede (a type of rutabaga), although some modern variations may feature chicken, beef, or vegetarian options. The filling is often seasoned with salt, pepper, and other spices, and may include additional ingredients such as carrots, peas, or celery.
In addition to traditional savory fillings, sweet pasties are also popular, featuring ingredients like apples, cherries, or sweet potatoes. Some bakers even offer dessert pasties filled with chocolate or cream, offering a decadent twist on the traditional pastry.
What is the best way to eat a pasty?
In traditional Cornish fashion, the best way to eat a pasty is with your hands, holding the pastry by the crust and taking bites from the filling. This method allows you to enjoy the warm, flaky crust and the savory or sweet filling in perfect harmony.
Alternatively, you can eat a pasty with a knife and fork, although this may not be as satisfying as the traditional method. Be sure to handle the pastry gently, as the crust can be delicate and may break apart if handled roughly.
Can I make pasties at home?
Yes, you can make pasties at home, although it may take some practice to get the crust just right. You’ll need a combination of all-purpose flour, butter, and water to make the pastry dough, which should be rolled out to a thickness of about 1/4 inch.
Once you’ve prepared the filling, place it on one half of the pastry and cover with the other half, crimping the edges to seal. Brush the top with egg wash or milk, and bake the pasty in a hot oven until the crust is golden brown.
What is the difference between a pasty and an empanada?
While both pasties and empanadas are types of savory pastry pockets, they have some key differences. Empanadas are typically smaller and more delicate, with a thinner crust that is often fried or baked. The fillings are often more diverse, featuring ingredients like seafood, chorizo, or cheese.
In contrast, pasties are often larger and more filling-heavy, with a thicker, more robust crust that is usually baked. The fillings are often more traditional and hearty, featuring ingredients like meat, potatoes, and vegetables.
Can pasties be frozen or reheated?
Yes, pasties can be frozen or reheated, making them a convenient food option for busy people. To freeze a pasty, simply place it in a plastic bag or airtight container and store in the freezer for up to 3 months. To reheat, simply thaw the pasty overnight and bake in a hot oven until the crust is crispy and golden.
Alternatively, you can reheat a pasty in the microwave, although this method may not produce the same crispy crust as oven reheating. Simply wrap the pasty in a damp paper towel and heat for 1-2 minutes, or until the filling is hot and the crust is warm.