What adjustments are needed to change a pie recipe to a turnover recipe?
I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the dough, and then putting the fruit inside, or are there other adjustments I need to make to ensure that the crust and ingredients inside will be baked nicely? With respect to preparation and baking, what is the difference between pie in a pan and a turnover, if any?
Best Answer
You may want to scale up the thickening agent, if present, should the filling be too runny. Adjustments are not typically necessary to the dough itself. From my experience with turn over or pocket pies in Vegan Pie in the Sky, they rely on the same dough recipe as the other pies (pastry crust style dough), they just get cut into a different format.
Basically speaking it is just a different format but the dough will hold together and brown appropriately. I would recommend baking on a pizza stone, but baking on a cookie sheet (with/out parchment paper) would be equally effective depending on your preference for the bottom.
You will likely follow the same baking instructions depending on the filling. Some recipes may call for a longer cooking time that extends beyond the crusts ability to bake without shielding (probably once you pass the forty minute mark). In this case, although standard pie shields won't work, you can cover the pie with aluminum foil once it has browned lightly.
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What is the difference between a hand pie and a turnover?
Turnovers are often made with puff pastry dough, or sometimes pie crust. Also, turnovers are made with a folded piece of dough \u2014 like a calzone \u2014 so it looks like a half-moon shape. Hand pies are usually circular all the way around.Is a turn over a pie?
turnover, individual pie formed by folding a piece of pastry in half over a filling. The open edges are pressed or crimped together to enclose the filling during cooking and eating. Turnovers may be baked or fried. Many turnovers contain savoury fillings.How do I stop my turnover from leaking?
How to prevent turnovers from leakingHow can I make my pie more firm?
1 \u2013 Cornstarch All it takes is a teaspoon of cornstarch for every cup of fruit that you have in your pie. Generally speaking, a 9-inch pie should be able to hold around six cups of filling or so, which means that you would need six teaspoons of cornstarch.Meat Pie Recipe/Turnovers Recipe--Cooking A Dream
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Answer 2
No, you don't need any changes. Others have done it before and it works. Just be aware that your ratio of crust to filling will change a lot (much more crust than in a big pie). And take care to seal the seams well.
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