Turnovers and hand pies are very similar baked goods, but they have some key differences. In this article, we’ll explore what defines each item and look at how they compare.
What are Turnovers?
A turnover is a type of baked pastry that is semi-circular in shape. The dough forms a pocket that is filled with a sweet or savory filling before being baked. Some common fillings for turnovers include:
- Fruit fillings like apple, cherry, blueberry, etc.
- Savory fillings like meat, vegetables, cheese, etc.
- Sweet fillings like custard, chocolate, nuts, etc.
Turnovers are made by cutting a round piece of dough and placing the filling on one half. The dough is then folded over and sealed by crimping the edges together with a fork. Small slits are often cut in the top crust to allow steam to escape during baking. Turnovers are generally palm-sized or smaller.
Common Types of Turnovers
- Fruit turnovers: Filled with sweetened fruit fillings.
- Meat turnovers: Filled with savory meat and vegetable mixtures.
- Breakfast turnovers: Filled with eggs, cheese, potatoes, etc.
What are Hand Pies?
A hand pie is a filled pastry that is baked in the shape of a rounded square or rectangle, rather than a half circle. Hand pies are formed by placing the filling in the center of a dough square, then folding the dough over into a rectangular pocket and sealing the edges.
Hand pies are generally larger than turnovers. They are sized to fit in the palm of your hand and eaten out-of-hand. Popular savory and sweet fillings for hand pies include:
- Meat and vegetable mixtures
- Stewed fruits
- Jams, jellies, and preserves
- Chocolate, nuts, coconut
Common Types of Hand Pies
- Fruit hand pies: Apple, peach, strawberry, blueberry, etc.
- Meat and veggie hand pies: Chicken pot pie fillings, beef stew, etc.
- Dessert hand pies: Chocolate, pecan, key lime, etc.
Comparing Turnovers and Hand Pies
| Characteristic | Turnover | Hand Pie |
|---|---|---|
| Shape | Semi-circular pocket | Rounded square/rectangle |
| Size | Palm-sized or smaller | Fits in palm of hand |
| Crust | One piece of dough folded over | Two pieces of dough sealed at edges |
| Fillings | Fruit or savory | Fruit, savory, or dessert |
| Eaten | Out-of-hand or plated dessert | Primarily out-of-hand |
As you can see, while turnovers and hand pies share many similarities, there are some differences in terms of shape, size, fillings, and how they are eaten. Turnovers tend to be smaller semi-circles ideal for individual dessert servings, while hand pies are larger pastries made for on-the-go snacking.
The Origins of Turnovers and Hand Pies
Both turnovers and hand pies have origins in medieval European cuisine. Enclosed pastries filled with meats or fruits were common portable snacks and meals. Over time, recipes spread and evolved.
Turnover History
Turnovers likely originated in England. Early mentions of fruit and meat-filled “coffins” (an older name for turnovers) date back to the late 16th century. Turnovers were popular in Medieval times because the semicircular shape was easy to cut and seal. Sweet and savory turnovers are still favorites in British baking today.
Hand Pie History
Hand pies trace their origins to medieval empanadas brought over by Spanish and Portuguese settlers. As the recipes spread, the size increased to become more hand-held. Hand pies were popular portable snacks eaten by laborers and travelers across Europe. Immigrants later brought meat and fruit hand pie recipes to America.
Regional Variations
Today, turnovers and hand pies appear in the cuisines of many countries with local twists. Here are some regional varieties:
Turnovers
- Italy – Frittelle (filled yeast dough fritters)
- Greece – Spanakopita and Tiropita (phyllo dough with spinach or cheese)
- Russia – Pirozhki (petite stuffed buns)
- India – Samosa (savory pastries with spiced potato fillings)
Hand Pies
- Jamaica – Patties (spicy meat-filled hand pies)
- Mexico – Empanadas (corn or flour-based pastry pockets)
- Philippines – Pastillas (sticky rice and coconut hand pies)
- England – Cornish pasties (potato and beef hand pies)
While shapes and fillings vary, hand-held filled pastries are beloved around the world!
Making Turnovers and Hand Pies
If you want to make your own turnovers or hand pies at home, follow these general guidelines:
Turnovers
- Cut out rounds of your desired dough (puff pastry, pie crust, phyllo, etc.)
- Place a tablespoon or two of filling off-center on each round.
- Fold the dough over into a semicircle; press edges with a fork to seal.
- Cut slits in the top and bake until golden brown.
Hand Pies
- Cut dough into squares or rectangles.
- Place 2-3 tablespoons of filling in the center of each.
- Fold over into a rectangular pocket; seal edges with water or fork.
- Crimp edges if desired. Bake until crispy and fillings are hot.
Get creative with your own signature fillings! Savory hand pies also freeze well unbaked for quick meals later.
Conclusion
While turnovers and hand pies share similarities, they have distinct shapes, sizes, and uses that set them apart. Turnovers tend to be daintier, semi-circular pastries ideal for plated desserts. Hand pies are larger, made for on-the-go snacking and lunches. Both are beloved portable baked goods with sweet and savory regional variations worldwide. With practice, you can easily make both tasty turnovers and hand pies at home.