Serve the turnovers warm or at room temperature as a snack or a first course. As a first course, I would serve them with a little tomato salad simply dressed with olive oil, salt, and a few torn leaves of basil.
Keep the turnovers at room temperature until you intend to serve them. For advance preparation, refrigerate the turnovers after they are formed, then egg wash and bake them an hour or two before you intend to serve them. Refrigerate leftovers and reheat at 350°F (180°C) for 10 minutes, then cool slightly before serving again.
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