Paua Turnover

The paua turnover is a New Zealand savory pastry that elevates the country’s abundant blackfoot abalone into a handheld pie. While the turnover concept likely arrived with British settlers, the use of paua—a prized Māori kaimoana (seafood)—gives the dish a distinctly local identity. Key ingredients include diced or minced paua meat, often combined with onions, garlic, cream, and sometimes a touch of white wine or lemon to balance the abalone’s briny sweetness. The filling is encased in flaky puff pastry and baked until golden.

A great version is defined by the texture of the paua: it must be tender, never rubbery, achieved through careful pounding or slow cooking. The filling should be creamy but not soupy, with the sea flavor of the paua front and center, not masked by heavy seasoning. The pastry should shatter on the first bite, providing a crisp contrast to the rich interior.

Regional variations are subtle. In coastal areas like Owairaka, purists favor a simple, unadulterated filling. At Muzza's Pies in Owairaka, New Zealand—praised by food traveler Mark Wiens—the turnover is celebrated for its generous chunks of paua and a buttery, well-laminated crust. Some versions incorporate spinach or cheese, but the classic remains a testament to New Zealand’s unique seafood bounty.