I think a turnover lacks the thick crimped seam of a pasty, and is made of flaky pastry.
I've seen apple and black currant flavour pasties in some pasty shops, and I've also had a beef pasty made with an apple filling at one end: the idea being you are supposed to eat from the savory end to the sweet end, so the pasty is an entire meal including the pud.
Rather in the spirit of this entire post, I have just made some scones in muffin cases. I'm not entirely sure that the results are Right.
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Date: 2011-03-19 07:56 pm (UTC)I've seen apple and black currant flavour pasties in some pasty shops, and I've also had a beef pasty made with an apple filling at one end: the idea being you are supposed to eat from the savory end to the sweet end, so the pasty is an entire meal including the pud.
Rather in the spirit of this entire post, I have just made some scones in muffin cases. I'm not entirely sure that the results are Right.