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In honor of the Eagles: It's turnover time
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 turnover
- 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.
