Saturday, July 12, 2014
Inquirer Daily News

In honor of the Eagles: It's turnover time

Illustration: ROB TORNOE
Illustration: ROB TORNOE

"We must eliminate turnovers," grumbled Eagles QB Michael Vick after Sunday's loss to the Arizona Cardinals.

But why?

Whether they're the smoky deliciousness of a beef empanada from Distrito or an almond turnover from Artisan Boulanger Patissier, we at Philly.com love our turnovers.

In the pastry category, we can't pass up:

 Artisan Boulanger Patissier (1648 S. 12th St.) for its apple, cherry and almond
Isgro Pastries (1009 Christian St.) for its apple and cherry turnover 
Le Pain Quotidien (1425 Walnut St. and Eighth and Walnut Sts.) for its apple-and-pear turnove
- Mayflower Bakery & Café (1008 Arch St.) for its savory curried chicken and roast pork turnovers. 

And we won't fumble a chance to enjoy the following empanada destinations:

 - Anything from Mixto (1141 Pine St.), be it crab, chicken, beef
- Ditto from Philly Delicias truck (3400 Market St.)
- Café Clave (4305 Locust St.) 

Inquirer critic Craig LaBan recommends:

 - Sketch Burger (413 E. Girard Ave. in Fishtown), where they’re stuffed with green chile cheese fries or "Bombay" seitan tingling with Indian spice.
- Little Louie’s BBQ (505 Haddon Ave., Collingswood), where chef-owner Gerald Dougherty shreds brisket smoked for 20 hours over hickory wood, then blends it with black beans, onion, yam, and the tangy house BBQ sauce.
- The Argentine empanadas from Gavin's (2536 Pine St.)
- The vegetarian empanada from Zea May's truck at Drexel

Have a favorite turnover of your own? Shout it out in the comments.

- Compiled by Anna Strong

These tasty Chicken Empanada Cones by Donna Wolfe of Hamilton, N.J., was a finalist in the 2012 Pillsbury Bake-Off contest. See recipe here. 

Chef Guillermo Pernot of Cuba Libre offers his own empanada recipe. It's here.

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