A fruit pasty. Rectangular or semi-circular pasty, usually of puff paste, well-filled with fruit (apple, cherry, etc) puree Edges knife-sealed, not crimped, well covered with sugar syrup or crystals.
The name is known at least since 'A modern system of domestic cookery, or, The housekeeper's guide' by M Radcliffe. (Radcliffe 1822) which says that; "The best manner of making up fruits in paste is that of pasties, or, as they are sometimes called, turnovers."
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
FRUIT TURNOVERS (suitable for Pic-Nics).
1278. INGREDIENTS.-Puff-paste No. 1206, any kind of fruit, sugar to taste.
Mode.-Make some puff-paste by recipe No. 1206; roll it out to the thickness of about 1/4 inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first, and then inclosed in the crust; or jam, of any kind, may be substituted for fresh fruit.
Sufficient-1/2 lb. of puff-paste will make a dozen turnovers.
Seasonable at any time.
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