This article needs additional citations for verification. (March 2017)
- Pastel de bacalhau: cod dumpling
- Pastel de feijão: bean pastry
- Pastel de nata: custard tart
- Pastel de Tentúgal
In El Salvador, pasteles are a red-tinted cornflour-based dish with a stuffing of either beef or chicken with chopped potatoes and carrots. The stuffing is cooked separately so that the flavors mix. Once the stuffing is cooked, it is put into the molded flour dough, which is made by adding the mixture of boiled water and achiote powder, thus giving the flour the red coloring. Once the stuffing is in the flour turnover it is fried to a finish. It is usually served with curtido, a lightly fermented cabbage slaw.
In Venezuela, a stingray pie called pastel de chucho is eaten. A pastelito andino is basically a meat empanada from Venezuela. The name comes from the fact that the origin is a region in Venezuela called Los Andes. Traditionally, they are filled with ground meat and white rice.
In the Philippines, pastel may refer to any (usually chicken or meat) casserole dish baked in a pie crust. Among Muslim Filipinos, pastel is an alternative spelling of pastil, which refer to two different dishes. Pastil (also spelled patil, patel, or patir) among the Danao-speaking peoples refers to white rice and meat wrapped in a banana leaf; while pastil among the Tausug people refers to a nativized version of the empanada. In the province of Camiguin, however, it refers specifically to pastel de Camiguín, a soft, sweet filled bun. Among the Tausūg people, empanada is known as pastil (not to be confused with the pastil of eastern Mindanao). It was introduced to the Tausūg via the Spanish in Zamboanga, and the name is derived from Spanish pastel ("pastry"). It can have a variety of fillings, including togue (mung bean sprouts), chicken Philippine adobo, various vegetables, and uniquely also pancit bihon (rice noodles). It is served with a sweet and spicy sauce.
Cape Verde cuisine features the pastel as well. Cape Verdean pastéis are often filled with spicy tuna fish. One particular variety, the pastel com o diabo dentro (literally: "Pastel with the devil within"), is particularly spicy, and is made with a dough made from sweet potatoes and cornmeal.
|Wikimedia Commons has media related to Pastels.|
- "Venezuelan "Pastelitos Andinos" (Meat Empanadas)". The Cookware Geek. 2018-10-01. Retrieved 2021-02-28.
- "Pastil". Savor Filipino Foods. Retrieved 9 March 2020.
- "How to Eat Pastil". A Hijab's Cup of Tea. Retrieved 9 March 2020.
- "Pastel". Philippine Food Illustrated. Archived from the original on 2017-10-26. Retrieved 14 December 2018.
- "How to Eat Pastil". A Hijabi's Cup of Tea. Retrieved 9 March 2020.
- "The Satiety of Satti (and more): A Taste of Tausug Delicacies in Zamboanga". Bob Trail Tales. Retrieved 9 March 2020.
- Hamilton, Cherie. Cuisines of Portuguese Encounters, Hippocrene Books. 2001.