Turnovers vs Fried Pies?

Caption:  These turnovers were spotted in The Home Place, a Mennonite-owned bakery in Brown County, Ohio. Both pastries are commonly enjoyed treats within the Amish community.  Fried pies are probably more popular in Amish home kitchens because the dough is very easy to make and then you just fill the pie and fry it.  YUH-UM! Turnovers are more often baked (there are fried versions, but those are, well, fried pies) and usually use that flaky commercially bought puff pastry dough (a close cousin to filo, that flaky, layered crust used in Middle Eastern dishes).  Turnovers are probably found more often in Amish-owned commercial bakeries, but you do see them in home kitchens as well.  This is a common Amish recipe for a strawberry turnover like the one you see above.  You could modify the instructions to use any kind of fruit.  If I had to vote for a favorite on fried pies vs. turnovers, I'd go for the fried pies by a nose...what is your favorite?