Apple Turnovers and Apple Pasties

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

The great value of these is that they are not very fragile and can be wrapped and carried on picnics. Cornish fishermen would take a meat and an apple pasty in the boats with them; the Cornish could never have too much pastry. There is no technical difference between a turnover and a pasty.

Make exactly like Baked Apple Dumplings (below) except that the apple should be cut very small and placed in a heap well in the middle of the pastry square, with the sugar in the centre of the heap. The pastry can be folded to make an oblong (traditional for pasties) or comer to comer to make a triangle. Damp the edges with milk and seal well together, crimping with a fork. Glaze with beaten egg yolk and milk or white of egg and sugar.